My Own Recipes

Tofu Enchiladas

While I’m not a good chef at all, I do try to experiment. I created my own tofu enchilada recipe I hope you will like! Enchiladas are like pizza, in that you can add and remove ingredients as you like to fit your taste preferences. So, if you don’t like my enchiladas because of a certain ingredient, or wish to add something else to it, go for it!

But here is the recipe I made that I really enjoy for myself. 🙂

Ingredients:

1 Bell Pepper (any color)

1 Red Onion

1 lbs Bag of Spinach

1 Can of Black Beans

1 Can of Enchilada Sauce (I get mine store bought, or you can make your own)

20 Small Tortillas (Usually called Fajita Tortillas)

14oz Extra Firm Tofu (One Package)

2 Bags of Vegan Cheddar Cheese (I like Daiya, but whichever you prefer!)

Pepper

Ground Cinnamon

Ground Cumin

Step 1: Preheat Oven to 420 degrees Fahrenheit. Open the tofu and drain it. Set it aside to be pressed. If you are like me and don’t have a tofu pressure, wrap it in paper towels, then a kitchen towel. Set something a little heavy on it, like a plate with three cans of food. Enough to push water out of it, but not enough to cause it to crumble.

Step 2: Dice the entire Bell Pepper and half of the Red Onion.

Step 3: Pour about a tablespoon of olive oil (Or any plant oil) onto a non-stick pan and set to medium heat. Once warm toss in the diced pepper and onion.

Step 4: After about 5-10 minutes, once the pepper and onion are browning a little, toss in the spinach and fold the onion and pepper pieces over it. Add about a tsp of the cinnamon and cumin, with a dash of pepper.

Step 5: Once the spinach is shrunk, chop the tofu into little squares and toss in. Add another tsp of the cumin and cinnamon, as well as another dash of pepper. I usually add a little extra dash of cinnamon. Mix the ingredients as they cook for about 5-10 minutes longer.

Step 6: As the veggies and tofu cook, have a smaller, non-stick pan set to medium heat. Put the tortillas on, flipping over as each side begins to brown. Set them aside, repeating until you have toasted 12-16 tortillas.

Step 7: Remove the veggies from the heat. Add the can of drained black beans and mix in. You can add half a bag of the vegan cheddar cheese and mix as well, or add this by hand in the next step.

Step 8: Scoop some of the veggies into a browned tortilla (add some cheese if you didn’t add it in the above step), fold the tortilla over like a burrito, then place into a glass baking dish with the folded part at the bottom. Repeat until all the mix is used up. Depending on how much you place in each tortilla this could make you 12-16 enchiladas.

Step 9: Pour your enchilada sauce all over the enchiladas, cover them as much as possible.

Step 10: Add more vegan cheese, covering the enchiladas with it. Depending on how much you like cheese, you may use the entire two bags for the filling and covering, or less. I usually use both bags.

Step 11: Cover with foil wrap, place in the oven for 10 minutes.

Step 12: Enjoy! 😀