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5 from 2 votes

Spicy Tofu Vegan Enchiladas

These vegan enchiladas are loaded with spicy tofu, black beans, diced tomatoes, and avocado for a healthy, flavor-filled meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: enchiladas, tofu enchiladas, vegan enchiladas
Servings: 6 enchiladas
Calories: 306kcal
Author: Erin


  • 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

For sauce:

  • 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!


-The longer you press the tofu, the firmer it'll be and the crispier it'll get when you fry it


Calories: 306kcal | Carbohydrates: 37g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 545mg | Potassium: 912mg | Fiber: 12g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 4mg