Vegetarian Tofu Enchiladas
2 Tablespoons vegetable oil
12 corn tortillas (5 to 6 inches)
2 1/2 cups low-sodium tomato sauce or enchilada sauce (red or green)
2 packages (14 to 16 ounces each) extra firm tofu
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons basil
1 teaspoon red chili flakes (optional)
1/2 cup fortified nutritional yeast (see Notes)
1/2 cup sliced olives (any type)
1/2 cup sliced mushrooms (any type)
- Wash hands with soap and water.
- Preheat oven to 250 degrees F.
- Lightly brush oil on each side of the tortillas and lay them on 2 large baking sheets. Bake for 10 minutes.
- While the tortillas are baking, drain the tofu and place on a plate or tray. With a cloth or paper towels, press the tofu to remove extra liquid. Crumble tofu into a large bowl.
- Remove tortillas from the oven and set aside. Turn oven to 350 degrees F.
- Add salt, onion powder, garlic powder, basil, nutritional yeast and red chili flakes, if desired, to the tofu. Mix well.
- Spread 1/2 cup sauce on the bottom of an 8x11-inch baking dish. Layer 6 tortillas on top of the sauce. Spread 1/2 cup sauce over the tortillas.
- Spoon 1/2 the tofu mixture over the tortillas. Pour 1/2 cup sauce over the tofu.
- Make another layer of 6 tortillas. Spoon the remaining tofu on top. Pour the final 1/2 cup sauce over the tofu.
- Top with sliced mushrooms and olives. Bake for about 30 minutes.
- Let rest for 5 minutes before cutting and serving.
- For fresh flavors and less sodium, try using Food Hero Salsa Roja or Salsa Verde for the sauce.
- Nutritional yeast is a food product that is often fortified with vitamin B12. Besides adding it to this recipe, you can sprinkle it on popcorn or rice and beans, or stir it into soup for a savory, cheesy flavor. Look for it in the spice or bulk area of your grocery store.
- Enjoy these enchiladas the next day for any meal. The flavors blend in the refrigerator overnight.
Thanks to the OSU Extension Latinx Work Group for this recipe.