Disclosure: This post may contain affiliate links.
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. The real reason I love enchiladas is because there’s always leftovers, and leftovers means that I get to eat them again the next day. Woohoo!
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.
WHY YOU NEED TO MAKE THESE VEGAN ENCHILADAS
- They’re loaded with spicy tofu, black beans, diced tomatoes, and avocado, aka the BEST ingredients and flavors
- It’s an easy way to trick people into eating tofu
- They’re fairly spicy, though you can lessen the spice level if you prefer
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 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).
OTHER MEXICAN-INSPIRED RECIPES:
Spicy Tofu Vegan Enchiladas
- 6 soft taco shell size tortillas approx. 6"
- 8 oz super firm tofu pressed then sliced into cubes
- 2 tbsp olive oil
- 1-2 tbsp taco seasoning
- 10 oz. diced tomatoes with green chiles
- 15 oz. black beans
- 1 small yellow onion diced
- 1-2 avocados for topping diced
- 2 cups vegan-friendly marinara sauce
- 1-2 tbsp chipotle seasoning depending on your spice preference
- 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. If you own a tofu press, use that instead. 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 9.5x13), 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!