2 boxes of sliced mushrooms
1 can of green sauce, enchilada or made from scratch
1-2 cans of sliced black olives
Daiya cheddar cheese shreds
Salt and pepper
Cook the mushrooms in a dry pan until they dry out a little. Add tofu squares and oil to crisp up to tofu. Stir often to get even cooking and to prevent burning. Add the green sauce, stir, and bring to a boil. Add olives and reduce to a simmer. Cook until the sauce is thickened, Season, then add cheese shreds. When the cheese is gooey, it's ready to serve. Plate with rice and beans, chips, corn tortillas, or use as tamale filling.