1 Cup picanté sauce
1 14-ounce can diced tomatoes
1/2 Teaspoon cumin
1 Tablespoon olive oil
1/8 Teaspoon garlic powder
1 Package firm silken tofu, diced and dried with paper towels
1 Package frozen spinach, thawed and squeezed dry
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 8-ounce package Neufchatel cheese, cubed
10 7-inch flour tortillas
shredded Cheddar cheese


Mix 1 cup picanté sauce, tomatoes and 1/2 teaspoon cumin and set aside. Heat olive oil and garlic powder in a large skillet. Add tofu and cook over medium-low heat for 3 minutes. Add spinach, salt, pepper, 1 cup picanté sauce and 1 1/2 teaspoons cumin. Cook and stir 5 minutes. Add Neufchatel cheese. Cook and stir until melted. Remove from heat. Place 1/3 cup of mixture in the center of each tortilla. Roll up and place tortillas in a greased 9 x 12-inch baking dish. Spoon sauce over tortillas and bake at 350 degrees for 20 minutes. Sprinkle with shredded cheddar cheese and bake for 5 more minutes. May serve over rice or noodles.