First, prepare the enchilada filling.

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add in the onion and potato, and season with some salt & pepper, and Italian seasoning. Cook, stirring occasionally, until onion becomes translucent and potato starts to soften. Add a bit of water periodically to help the potatoes cook.

When potatoes are almost done, push the potato and onion mixture to one side of the pan and add in the soy chorizo.

Stir everything together, and finish cooking until chorizo is warmed through and potatoes are soft.

Remove everything from pan into a large bowl, add in the other tablespoon of olive oil, and place pan back over the heat.

Crumble in your 8oz of extra firm tofu, and season with the garlic powder, onion powder, turmeric, black salt, and regular salt & pepper to taste. Cook, stirring often, until tofu is firm and a little crisp on the edges. Add to the large bowl.

Preheat oven to 400F.

To prepare the enchiladas, prepare a 9x13 pan. Grease with olive oil, and spoon a bit of the enchilada sauce at the bottom. Pour your remaining enchilada sauce in a shallow dish. Toast your tortillas and set aside.

To assemble, dip your toasted tortillas in the green enchilada sauce. Spoon a bit of the potato/tofu/chorizo filling in the center, and roll up. Place in prepared casserole dish, and repeat with all. Pour remaining enchilada sauce over the top.

Cover dish with foil, and bake for 20 minutes in preheated oven. Remove the foil, and bake for 10 more minutes.

While enchiladas bake, prepare the avocado cashew cream. In a blender, combine the softened cashews, avocado, nondairy milk, lime juice, garlic powder, and salt. Blend until smooth and creamy, then add cilantro as desired. Blend until smooth. Refrigerate until needed.

To serve, dish up some breakfast enchiladas and top with the chilled avocado cashew cream and some fresh cilantro. Enjoy!