Creamy Roasted Green Chile Sauce: Soak raw cashews in water for at least an hour. Drain. Put in a blender along with roasted green chiles, garlic, cilantro, water, salt, and pepper. If you want it to thicken, refrigerate before serving.
Enchiladas: Heat a pan on medium heat and toast pine nuts until they start to brown and become fragrant.
Preheat oven to 350°.
Pour olive oil in a hot pan. Add chopped onion and cook until translucent on medium heat. Add garlic and serrano pepper. Cook for about a minute longer. Add spinach and cook until wilted.
In a food processor, add spinach mixture and tofu. Mix to combine.
Add olive oil to a hot pan. Add one tortilla at a time and cook for 10 seconds on medium heat on each side. Place tortillas on paper towels to soak up some of the oil.
Pour half of the green enchilada sauce in a 9x13 inch baking dish. On a tortilla, spoon a couple of tablespoons of the tofu spinach mixture. Sprinkle a couple of teaspoons of toasted pine nuts. Roll tightly and put seam side down in the baking dish. Repeat with the rest of tortillas.
Pour the enchilada sauce over tortillas. Bake at 350° for 20-25 minutes*.
To serve, pour creamy roasted green chile sauce on top. Sprinkle pine nuts and cilantro and serve.
You could also bake the enchiladas with the creamy roasted green chile sauce instead of serving the sauce cold.