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Tofu Enchiladas

Tofu Enchiladas

Tofu Enchiladas Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT45M
    25 Minutes
  • Yield:
    4-6 Servings
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.
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.

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