Tofu Enchiladas
Whip up these protein-packed vegan Tofu Enchiladas for dinner tonight! Filled with crispy tofu and black beans, smothered in enchilada sauce, and baked with vegan cheese on top, they’re an easy dinner even meat-eaters will love.
Servings: 3
Ingredients
- 1 block super firm tofu pressed and cut into small cubes (slightly smaller than you’d think)
- 1.5 tbsp taco seasoning
- 2 tbsp olive oil
- 15 oz. black beans drained and rinsed
- 15 oz fire roasted diced tomatoes with green chiles juices drained
- ½ large red onion diced
- 2 tbsp nutritional yeast
- 6 large flour tortillas
- 15 oz. enchilada sauce
- 2 cups shredded dairy-free cheddar cheese
- Avocado and cilantro for serving
Instructions
- Preheat oven to 400°F.
- Dice the pressed tofu into small cubes, then place it into a bowl. Sprinkle with the taco seasoning and toss to combine.
- Heat olive oil in a large skillet over medium heat. Once hot, add the tofu and fry on all sides until crispy. Once crispy, add the onion and saute 1-2 minutes until soft; remove from the heat.
- Pour the black beans into a medium bowl, along with the fire roasted tomatoes and nutritional yeast and stir to combine.
- Pour ½ cup of the enchilada sauce into the bottom of a 9x13 baking dish.
- Next, prepare the enchiladas: Place a tortilla on a clean surface, then add approximately 3 tablespoons of the bean/tomato mixture, along with a large spoonful of the tofu, to the tortilla. Roll it up and place it seam-side down and into the baking dish. Repeat this process for all 6 tortillas. NOTE: you may have a little leftover bean/tomato mixture and that’s ok – simply serve it alongside the enchiladas or save it for another meal.
- Pour the remaining enchilada sauce over the enchiladas, then sprinkle everything with the shredded cheese.
- Place the dish in the oven and bake for 15 minutes or until the cheese has melted.
- Add sliced avocado on top, along with some chopped cilantro and enjoy!
Notes
*Calories are an estimation and are per enchilada
Leftovers: store leftovers in a container in the refrigerator for up to 3 days.
Nutrition
Calories: 682kcal | Carbohydrates: 89g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 1997mg | Potassium: 705mg | Fiber: 21g | Sugar: 16g | Vitamin A: 1639IU | Vitamin C: 7mg | Calcium: 338mg | Iron: 9mg
