Prep these Spicy Tofu Vegan Enchiladas in just 30 minutes! Filled with crispy tofu, beans and diced tomatoes and then topped with spicy chipotle sauce and avocado—what’s not to love?!
WHAT A WEEKEND. Besides the fact that it got up to 80° yesterday, Miguel returned from a work trip which obviously put me in a good mood, though I noticed our apartment is a bit messier when he’s around. Worth it? I think so. So how did we spend the weekend together? Wait for it….wait for it…. we ate Chipotle, got ice cream and then watched The Unbreakable Kimmy Schmidt on Netflix. I know, wild. We’ve been going out more than usual lately, so it was nice to spend a Saturday night in.
Yesterday morning we ventured to the grocery store TOGETHER, which never happens anymore thanks to Layla. The struggle of having a [fur] child is real considering we used to go to the store together all the time. However, I’ve noticed that our grocery bill is higher when Miguel accompanies me to the grocery store. Like apparently we NEEDED jalapeño potato chips and sushi and 3 bags of spinach because he’s going to take salad in his lunch every day (<—I’ll believe it when I see it).
I’m not complaining—please know I say these things with a smirk because even though he drives me crazy, I somehow still adore him. It’s gross.
It is just me, or is everyone and their mother posting enchilada recipes lately?! I know Cinco de Mayo IS less than a month away, so maybe that’s what all the commotion is about. Me? I just wanted an excuse to make and eat TOFU, aka my favorite food as of late.
Do you eat tofu? I’ve been buying to pre-cubed kind which I think helps make the tofu extra crispy. I decided to use tofu, black beans, and diced tomatoes as the enchilada filling. I also opted to use pasta sauce instead of enchilada sauce because, if I’m being honest, these were a ‘use up all of your ingredients’ type recipe, and I did happen to have any enchilada sauce on hand. If you have enchilada sauce and prefer to use that you can, but just know that I haven’t tested it with this recipe so I can’t comment on the taste (though my guess is it’d work just fine).
One more thing: you WILL have extra tofu/beans/tomatoes but I just ended up piling the extra filling overtop of my enchiladas. If you try to use it all up, the filling will spill out of the enchiladas and you won’t be able to roll them up properly. Just FYI!
Of course I topped them with avocado and I advise you do the same. See, I’m a pretty big wimp when it comes to spice, and the avocados helped to cool down these SPICY vegan enchiladas. Though I only used half an avocado in the photos, I’d recommend using 1-2 full avocados for the entire pan, but don’t put them on until right before you’re going to eat them (otherwise, they’ll turn brown).
Happy enchilada month errr….April errr…almost Cinco de Mayo?!!
- 6 soft taco shell size tortillas (approx. 6")
- 8 oz super firm cubed tofu
- 2 tbsp olive oil
- 2-3 tbsp taco seasoning*
- 1 can (10 oz) diced tomatoes & green chiles (I used Rotel)
- 1 can (15 oz) black beans
- 1 small yellow onion, diced
- 1-2 avocados for topping
- For sauce:
- 2 cups vegan-friendly marinara sauce
- 1-2 tbsp chipotle seasoning
- Preheat oven to 400°.
- Pour tofu out on a plate and use a dish towel or several paper towels to soak up the moisture. I ended up using a dish towel plus two paper towels and pressed down on the tofu for a few seconds at a time. You want most of the moisture out but it's ok if you don't get it all. Transfer the tofu to a large skillet and add olive oil and taco seasoning. Cook tofu on high heat for 10 minutes or until tofu is crispy.
- While tofu is cooking, combine tomatoes, black beans and onion together in a bowl and set aside.
- In a separate bowl, stir the marinara sauce and chipotle seasoning together and set aside. Take ½ cup of the sauce and pour it into a large baking dish (mine is 9.5x13), using a spoon or spatula to spread the sauce all over the dish.
- When the tofu is done cooking, add it, along with ½ cup of the marinara sauce, to the bowl of tomatoes and stir.
- To assemble the enchiladas: scoop ⅓ cup of the tomato mixture into one tortilla. Roll the tortilla and put the fold side down into the baking dish. Repeat this process until all enchiladas are assembled.
- Pour remaining sauce and diced tomato mixture overtop of the enchiladas and bake for 15-20 minutes.
- Add avocado to enchiladas before serving, and enjoy!
Q: Do you go to the grocery store with your significant other, or do you prefer to go alone? Have you noticed a lot of enchilada recipes lately, or is it just me?