Easy Tofu Enchiladas

December 21, 2015

Protein-packed Tofu and Spinach Enchiladas are the perfect Meatless Monday meal to satisfy rowdy football fans, a comforting weekend meal for a large family dinner, and a great make-ahead meal to heat up on a busy weeknight. Fire up your oven for this figure-friendly, flavor bomb…Mexican style!

Nut Free, Vegetarian, Dairy Free option, Gluten Free option

Never have I ever made enchiladas.

Until now! (duh!)

Can you believe it?! I consider myself a Mexican food QUEEN. Fajitas, tacos, bean burgers, guacamole – I can nom it all day, everrrryday, 24/7!

But never have I ever made enchiladas.

So I googled, “enchiladas…”

“An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.”
-Wikipedia

OK, so I made a totally bootleg version of enchiladas.

I didn’t sit there making an enchilada sauce. I made a “quick and dirty” version and used jarred salsa instead of a sauce.

And I’m pretty sure no one was complaining with this dinner!!!

So let me explain a little bit more about these Tofu Enchiladas…

Yes, you read that correctly. This recipe is made with a TOFU taco “meat” instead of ground meat. It’s plant-based, and well, that’s uber trendy right now, so go mama!

Ingredients in these Tofu Enchiladas…

Tofu: As you can tell from the title, these enchiladas are made with TOFU. This calcium-rich, plant-based protein creates the perfect meat-like filling. The KEY here is to squeeze out as much excess water as possible. I suggest using extra-firm organic tofu. The organic is a preference, but since it’s really not more expensive it’s always my go-to.

Frozen Spinach: Of course I added more vegetables! Do you know who you’re talking to? Adding frozen spinach is a great way to amp up the nutrition without drastically changing the flavor or texture. WINNING!

Whole Wheat Tortillas: Wrap up the delicious enchilada “meat” filling in whole wheat tortillas. These have the most fiber, which is why they’re my tortilla of choice. I especially love Trader Joe’s high fiber tortillas or La Tortilla Factory’s high fiber tortillas, but any will do.

If you’re gluten free, check out the substitutions below.

Salsa Verde: Since it was my first time making enchiladas, I skipped the whole “enchilada sauce” thing. I didn’t even realize at the time I first created this recipe back in 2015. Salsa works great. Salsa verde is delicious.

Check the ingredient list to look for a jarred salsa with “no added sugar.”

Cheese: Everything’s better with melty gooey cheese on top, amiright? Plus, it adds a hint of calcium, protein, and fat.

Enchilada Substitutions

Instead of TOFU… Use beans! Or meat. Or whatever “filling” kinda food you have on hand. Personally, I think black beans would work best in this situation.

Instead of WHOLE WHEAT TORTILLAS… Use ANY tortilla on the market. When I originally made this recipe way back when (in 2015!!!), wheat and corn tortillas were your only options. Now you can choose from the BOUNTY that is the torilla aisle:

Almond flour tortillas
Cassava flour tortillas
Chickpea flour tortillas
Coconut flour tortillas
Cashew flour tortillas
I’m sure I can go on and on and on (but I won’t)

Instead of CHEESE… use a dairy free sub, if needed or wanted.

Instead of SALSA… use jarred enchilada sauce. I hear Siete Foods makes a delicious one, but I also like this recipe from Pinch of Yum.

Here’s how I made my new favorite Mexi-licious tofu and spinach enchiladas…

First, you make the tofu taco “meat.”

Sauté garlic, onions, and peppers with classic Mexican spices. Then add crumbled tofu and some salsa, plus cilantro and spinach. Continue cooking over high heat to allow the mixture to gently brown.

Assemble the enchiladas

Put some filling in the middle of the tortilla and roll it up like a burrito.

I used a toothpick to hold them in place. Repeat as many times as will fit into your casserole dish, typically 6 large tortillas worth. Then I poured some additional salsa verde and red salsa on top, added more cheese and baked for just 20 minutes.

If you’ve never made enchiladas, you neeeeed to start! The recipe list may seem longer than usual, but my Tofu Enchiladas only take a few more steps than a stir fry and are soooo worth it!

How to Meal Prep These Tofu Enchiladas

You can TOTALLY make half of this recipe in advance. It will save you SO much time, so all you have to do after work (or school) is pop it in the oven. That is WINNING, my friends!

Here’s how I suggest meal prepping these enchiladas:

Make the tofu taco meat in advance. Store in an airtight container in the refrigerator until you’re ready to assemble.
Make the entire recipe in advance, but under-cook for about 10 minutes. Cover and refrigerate. When ready to eat, uncover and finish cooking. Turn to broil to let the cheese on top bubble.

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Tofu and Spinach Enchiladas

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Ingredients

Scale

For the taco meat:

- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- 1 cup yellow onion, chopped
- 3/4 cup bell pepper, chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 20 oz package firm or extra-firm tofu, water squeezed out (really well!)
- 1/4 cup salsa (jarred with no added sugar or homemade)
- 4 cups raw spinach (or 2 cups frozen spinach, thawed, with excess water squeezed out)
- 3 tablespoons cilantro, more for garnish

For the enchiladas:

1/2 cup salsa verde or regular salsa (jarred or homemade)
1/2 cup Mexican blend cheese (or Monterey jack), divided
4–6 high fiber, whole wheat tortillas
Tofu taco “meat” (above)

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Instructions

For the tofu taco meat:

1. Over medium-high heat, sauté oil, garlic, and onions in a large skillet. Once fragrant, add bell pepper and spices, and continue to sauté until vegetables are soft.
2. Crumble tofu into the skillet, add salsa, and cook until gently browned, stirring occasionally for about 10 minutes. Add the spinach and allow to wilt. You may want to cook the tofu taco meat over high heat to get the edges to brown. Taste, and adjust spices as desired (I liked to add red chili flakes for more heat!).
3. Remove from heat and add cilantro.