Spicy Tofu Vegan Enchiladas

Name: Spicy Tofu Vegan Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 enchiladas
Cuisine: mexican
Ingredients: 6 soft taco shell size tortillas (approx. 6"); 8 oz super firm tofu, pressed then sliced into cubes; 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

March 18, 2019 by Erin 26 Comments

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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?!

Tofu enchiladas are going down tonight! Honestly, I’m a huge fan of taco Tuesday, but sometimes I want to switch it up with something similar yet different, like quesadillas or enchiladas, for instance. Plus, who doesn’t love enchiladas?? These babies are loaded with spicy tofu, black beans, diced tomatoes, and avocado and will leave your tastebuds feeling satisfied.

Today I want to walk you through how to perfectly prepare these vegan enchiladas. They’re an easy make-ahead meal for the week and pair perfectly with salad and/or guacamole. Plus, I’m kind of obsessed with tofu recently. I feel like tofu gets a bad reputation for lacking flavor or being too “mushy”, but it’s not! Tofu can be crispy and flavorful when cooked correctly.

TOFU ENCHILADA INGREDIENTS

extra firm tofu
black beans
diced tomatoes and green chiles
avocado
marinara sauce
plenty of seasoning, including taco and chipotle

Speaking of tofu, do you eat tofu? When I want to pan-fry tofu, I also buy extra firm tofu which means there’s less liquid in the tofu which ultimately makes it easier to fry. The most surprising part of this recipe is that the enchiladas are topped with marinara sauce. Yes, as in PASTA sauce! But don’t worry–you’ll add chipotle powder to the marinara which gives it an entirely new flavor. With that said, you can use traditional enchilada sauce if that’s more of your cup of tea.

Note: 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!

HOW TO MAKE BLACK BEAN AND TOFU ENCHILADAS

Prepare the tofu: If you currently consume or are looking to consume tofu on a regular basis, I highly recommend a tofu press. I have Gourmet Tofu Press/Marinating Dish – Clear. TofuXpress removes moisture from tofu and other foods automatically without mess.” target=”_blank” rel=”noopener noreferrer”>this one and I’m obsessed–it’s simple and it gets the job done. If you’re using a tofu press, I recommend pressing the tofu for 4-6 hours in the refrigerator. If you’re not using a tofu press, you’re going to want to grab a towel and place it over the tofu, and then use a flat item like a baking pan and placing it over the towel. This will press some of the moisture out and allow the towel to absorb it. Though this may seem tedious, it’s SO important if you want the tofu to be crispy.

Combine ingredients: In a bowl, combine the black beans, diced tomatoes and green chiles and onion together. There’s a good chance you’ll have leftover filling, and that’s ok. You can always eat it the next day on a salad or with roasted potatoes.

Make the sauce: The sauce is the easiest part! You’ll want to grab your favorite marinara sauce and pour it into a bowl, then add the chipotle powder and whisk them together, which will help take the marinara sauce from Italian to Mexican.

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).

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