12 corn tortillas

1 block medium-firm tofu

2 tsp soy sauce

1 tsp garlic powder

1/4 cup nutritional yeast

1/2 medium onion, chopped

1 bell pepper, chopped

1-2 jalepenos, chopped

2 cloves garlic, minced

2-3 cups fresh spinach

2 1/2 cups salsa verde

1/4 cup vegetable broth (or water)

Set oven to 400F. Cut tortillas in 8 pieces like chips. Spread on baking sheet and dry in oven for 15-20 mins, stirring once.

In a big skillet, heat 1 tsp olive oil over medium heat. Crumble in tofu, soy sauce and garlic powder and cook 2 mins.

Stir in nutritional yeast and set aside

Wipe pan and add 1 tsp olive oil. Cook onion, bell pepper and jalepeno for 3-5 mins. Add spinach and cook for 30 more seconds.

Add half of the dried tortillas, 1 cup of salsa and half the broth/water and mix it all together.

Add half of the tofu, layer on the rest of the tortillas, then the rest of the tofu, salsa and broth. Stir gently to ensure all tortillas are moist.

Let simmer for 5 minutes, unlit most of the liquid is evaporated.

Serve hot with jalepenos, avocado and cilantro for garnish.