Heat enchilada sauce in medium skillet. Add tofu or eggs, sprinkle with salt and pepper. Cover and cook 2-3 minutes, until tofu is heated through or eggs are done to your liking. Flip tofu a couple times in the process to let it soak up the sauce.
Meanwhile, heat tortillas on griddle, brushing both sides with a small amount of melted coconut or canola oil. Flip and heat until toasty.
Top with fresh cilantro, diced red onion, salsa, avocado and enjoy!