Preheat oven to 375°. Press the tofu using a towel and a large cutting board or cast iron skillet to remove some of the moisture.

In a large skillet, heat oil over medium heat. Once oil is hot, add pressed tofu and cook until browned and golden. Flip and continue cooking, breaking apart to create smaller pieces.

Add ½ cup enchilada sauce to the pan and stir until tofu is coated. Continue to cook until tofu is browned and crispy. Remove from the heat and set aside.

In an 8x10 baking dish, spoon ¼ cup of the enchilada sauce and spread evenly on the bottom. Place 2 tortillas on the bottom, overlapping if needed. Top with half of the tofu, then ⅓ of the remaining sauce, and ⅓ of the mozzarella cheese.

Continue with the next layer. Add 2 tortillas on top, then the remaining tofu, ½ of the remaining sauce, and ½ of the remaining mozzarella. Then cover with the remaining tortilla and top with remaining enchilada sauce and mozzarella cheese.

Cover with foil, being careful that the foil doesn’t touch the cheese, and bake for 25 minutes at 375° F. Remove the foil and bake for an additional 5-10 minutes or until cheese is golden and sauce is bubbly.

Serve with a side of black beans, avocado, Greek yogurt, and hot sauce, if desired. Enjoy!