Recipes|Featured Main
Tofu Enchiladas
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT45M25 Minutes
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Yield:4-6 Servings
Ingredients
- 1 (28 ounces) can crushed tomatoes
- ½ cup water
- 2 tablespoons chili powder
- 2 ½ teaspoons Mexican oregano, divided
- 1 tablespoon ground cumin
- 2 teaspoons minced garlic
- 1 teaspoon salt, divided
- Pinch black pepper or cayenne
- 12 ounces extra-firm tofu
- ½ cup chopped fresh cilantro, divided
- ½ teaspoon salt
- 8 (6 inch) corn or flour tortillas
- 1 (15 ounces) can black or pinto beans, rinsed and drained
- ½ cup diced red onion
- 2 cups grated cheese (Cheddar, Jack, queso fresco, etc.)
- ¼ cup sliced black olives
- ¼ cup chopped green onions
- Shredded lettuce, sour cream and chopped tomatoes to garnish
- 1 (793.79g) can crushed tomatoes
- 118.29ml water
- 25.56g chili powder
- 10.65g Mexican oregano, divided
- 12.78g ground cumin
- 8.52g minced garlic
- 4.26g salt, divided
- Pinch black pepper or cayenne
- 340.19g extra-firm tofu
- 118.29ml chopped fresh cilantro, divided
- 2.13g salt
- 8 (6 inch) corn or flour tortillas
- 1 (425.24g) can black or pinto beans, rinsed and drained
- 118.29ml diced red onion
- 473.18ml grated cheese (Cheddar, Jack, queso fresco, etc.)
- 59.15ml sliced black olives
- 59.15ml chopped green onions
- Shredded lettuce, sour cream and chopped tomatoes to garnish
These enchiladas are loaded with flavor and cheesy-goodness. The only thing this recipe doesn’t have is meat! You won’t miss it as each bite is satisfying, delicious and a fun way to add some plant-based protein into your life.
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Add crushed tomatoes, water, chili powder, 2 tablespoons Mexican oregano, cumin, garlic and 1/2 teaspoon of salt to sauce pan over medium-low heat and simmer for about 10 minutes, stirring occasionally.
STEP 3
Drain any liquid from tofu, then crumble into small pieces. Pat between several layers of paper towels to remove excess moisture. Leave to drain for 15 minutes.
STEP 4
Combine tofu, remaining oregano, 2 tablespoons of cilantro and salt in a bowl and set aside.
STEP 5
Dip tortillas, one at a time, into warmed sauce to lightly coat both sides. Spoon about 3 tablespoons of tofu mixture in center of tortilla, then top with about 2 tablespoons of beans. Sprinkle with 1 tablespoon of red onion. Roll up tortilla and place seam-side down in a 9-inch square baking dish. Repeat with remaining tortillas.
STEP 6
Pour remaining sauce over top of tortillas. Sprinkle with cheese and olives. Bake until sauce is hot and bubbly and cheese is beginning to brown, about 20-25 minutes.
STEP 7
Remove from oven, top with green onions and let stand for 5 minutes. Sprinkle enchiladas with remaining cilantro. Serve over a bed of lettuce, and top with sour cream and tomatoes.