|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 4g||16%|
|Total Sugars 4g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enchiladas are such a great comfort food—just think of all that warm melty cheese—but they're often made with beans, or with meat such as chicken, beef, or pork. If you don't eat meat and beans don't appeal to you, try these tofu enchiladas, which are suitable for vegetarians.
As an ingredient, tofu offers plant-based protein and a blank slate that easily adapts to whatever you want to cook it with. In this recipe, the tofu is crumbled in the pan with spices such as a simple taco seasoning or chili powder, but you can adapt this to your liking. The recipe is quick; you can get this tofu enchilada casserole into the oven in less than 10 minutes, making this a surefire weeknight dinner.
Enchiladas and the practice of rolling tortillas date back to Mayan times in Mexico. People in the Valley of Mexico first ate corn tortillas filled with fish. Today, combinations include beans, cheese, meat, potatoes, and vegetables. For this recipe, you can always toss in a can of black olives, or throw in some leftover precooked veggies as well. Serve with rice.
Pre-heat oven to 350 F.
In a large pan, crumble the tofu and sauté in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.
Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
In the bottom of a baking pan or casserole dish, spread a thin layer (about 1/4 cup) of enchilada sauce.
Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, nestling the enchiladas closely together.
Pour the remaining enchilada sauce over the tortillas in the pan and sprinkle the rest of the cheese on top.
Bake your tofu enchiladas for 20 to 25 minutes, or until done.
These enchiladas just need to be heated through so that the ingredients can all come together; look for the cheese to be melty and bubbling on top.
This basic recipe is endlessly adaptable; think of it as a template.
- You can make this recipe completely vegan if you like by using a nondairy vegan cheese.
- Add sauteed onions, defrosted frozen corn, and/or sweet bell peppers to boost the filling.
- Combine the tofu with some sliced mushrooms and wilted spinach.
- Combine the crumbled tofu with a can of drained and rinsed black beans or pinto beans.
- Use corn tortillas to make this dish both gluten free and vegetarian.
How to Store and Freeze Tofu Enchiladas
- Store any leftovers in an airtight container in the refrigerator for up to 3 or 4 days. Reheat at 350 F in the oven or microwave until hot all the way through.
- Enchiladas typically freeze well. Make sure they're in an airtight container or well wrapped (or both). They will keep for up to 6 months. Bake right from frozen in a 350 F oven for 40 to 45 minutes.