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?!!
PrintSpicy Tofu Vegan Enchiladas
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 enchiladas 1x
Ingredients
- 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
Instructions
- 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 1/2 cup of the sauce and pour it into a large baking dish (mine is 9.5×13), using a spoon or spatula to spread the sauce all over the dish.
- When the tofu is done cooking, add it, along with 1/2 cup of the marinara sauce, to the bowl of tomatoes and stir.
- To assemble the enchiladas: scoop 1/3 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?
Just made these and I am blown away! Hopefully you don’t get a duplicate of this comment (crazy computer). My husband occasionally falls off the “vegan wagon” because he is still tempted by meat and I refuse to buy it. I was expecting some comment like “these would have been better with meat” but instead he said they were one of his most favorite things I have ever made. He ate 5!! And I used burrito size tortillas and doubled the recipe so they were big. He wanted another but I told him the rest of us had to eat too LOL! Thank you for such a fantastic recipe.
Oh and I added sliced olives and chopped cilantro to the top after cooking. Amazing!!!
★★★★★
This is the best comment!! I’m SO glad you both loved them, especially your husband 🙂
Do you have the nutritional facts?
I do not–all I know is that they’re made with real ingredients.
I just cooked these then realized I won’t be able to eat them all before I go away. Do these freeze ok?
Just started trying tofu recently and loved it. Looking forward to seeing how this one turns out for me !
These enchiladas look amazing- love the tofu for extra protein and filling 🙂 Chipotle, ice cream, and Unbreakable Kimmy Schmidt sounds like a PERFECT day. I can’t wait to binge watch the new season!
Medha recently posted…Weekly Obsessions!
I’ve been so obsessed with tofu lately- I’m that weirdo who eats it without even cooking it I love it so much! These enchiladas look so easy and healthy…a perfect weeknight meal 🙂
Diana recently posted…What’s The Definition Of A Runner + Marathon Training Update
Ah you’ve got me craving enchiladas.. these look beautiful X
They look great. And black beans are a bonus, thanks for sharing
Keith @ How’s it Lookin? recently posted…Chocolate Mousse Tart Recipe
This looks awesome! You’ve inspired me to go out and buy some tofu!
Georgie @ Healthy Pears recently posted…Strawberry & Raspberry Breakfast Smoothie
Pretty sure I could eat this every day for the rest of my life and never get tired of it. With a huuuuuge scoop of guac, of course. Mexican food is always a winner!!
Oh I cannot run errands of any kind with Riley. He pushes the cart so slowly and makes us buy things we shouldn’t. I’m a very efficient errand-runner and I always find the bargains, so I usually do that stuff myself!
I agree that going by yourself is way more efficient (and cheaper!)
YUM! These look awesome!
Thanks Jessica!
Homemade enchiladas are on my bucket list! These look fantastic, Erin! I don’t eat tofu (I just think it’s so bland and the texture totally freaks me out when it’s on its own), BUT in something like this, I bet it would be delicious!
Alexa [fooduzzi.com] recently posted…How Sweet Eats Brunchshop Recap
Hahha! I totally get the texture thing (I’m weird about food textures too), though it’s definitely not bland when covered in taco seasoning 😀 Thanks Alexa!
love this recipe.. hehe. and the board. 😉 twin.
YES blue board twin. The best.
Even as a vegetarian, sometimes I’m skeptical of tofu recipes, haha. But this looks AMAZING!!! I love the idea of getting a little extra protein in there 🙂 I’m definitely saving this one for later!
Yeah!! I like it when it’s crispy and covered in taco seasoning 😀
Omg tofu enchiladas?! I’m so intrigued! My birthday is Cinco de Mayo so I’ve literally only been thinking about Mexican food for weeks. These look A-MAZING.
Marina @ A Dancer’s Live-It recently posted…Weekend Recap
Ahhhh then you MUST celebrate with margs and all the enchiladas!
Its only breakfast time right now, but Im DROOLING over these enchiladas!
Hehe thanks Bethany!