Start by dicing the zucchini, onion, jalapeno, and garlic on a cutting board.
In a large skillet, heat the olive oil on medium heat. Add the cut vegetables, canned corn, and firm tofu. Break of the tofu with a spatula into a taco meat texture. Cook this mixture until the vegetables get tender.
Add the chili powder, cumin, sea salt, garlic powder, and cayenne pepper to the veggie and tofu mixture. Make sure the spices cover all of the ingredients by mixing it with a spatula.
Remove the skillet from the heat and set aside for assembly.
Preheat oven to 375 degrees F.
Spray a 9x13 baking dish with non-stick cooking spray.
With a large spoon evenly distribute the filling into the flour tortillas by arranging the mixture in a line down the center. Roll them slightly, and tuck them into the 9x13 baking dish.
Pour the enchilada sauce evenly over-top of the filled tortillas.
Sprinkle the vegan cheddar cheese on top. Or any additional toppings of choice. (onions, tomatoes, salsa)
Bake the enchiladas in a preheated oven for 20-25 minutes. Or when the vegan cheese looks melted and gooey.
Let the enchiladas cool for 5-10 minutes and then serve.
The leftover enchiladas can be stored in a plastic container in the fridge for up to 5 days.
If not being eaten right away, let the enchiladas cool down and then place plastic wrap on the top of the pan and store in the fridge.