Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Vegetarian Tofu Enchiladas
Ingredients
2 Tablespoons vegetable oil
12 corn tortillas (5 to 6 inches)
2 ½ cups low-sodium tomato sauce or enchilada sauce (red or green)
2 packages (14 to 16 ounces each) extra-firm tofu
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons basil
1 teaspoon red pepper flakes (optional)
½ cup fortified nutritional yeast (see Notes)
½ cup sliced olives (any type)
½ cup sliced mushrooms (any type)
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- 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 pepper flakes, if desired, to the tofu. Mix well.
- Spread ½ cup sauce on the bottom of an 8x11-inch baking dish. Layer 6 tortillas on top of the sauce. Spread ½ cup sauce over the tortillas.
- Spoon ½ the tofu mixture over the tortillas. Pour ½ cup sauce over the tofu.
- Make another layer of 6 tortillas. Spoon the remaining tofu on top. Pour the final ½ 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.
Notes
- 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 Victor Villegas and the OSU Extension Latin Heritage Workgroup for this recipe.
You might also like...
Stovetop Quinoa
Stovetop Quinoa
This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Chimichurri
Chimichurri
This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Tuna Veggie Melt
Tuna Veggie Melt
A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Sautéed Zucchini
Sautéed Zucchini
This 4-ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
3 cups
Crispy Parmesan Baked Fish
Crispy Parmesan Baked Fish
Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Salsa Macha
Salsa Macha
You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Comments
Absolutely delicious! I taught this recipe as part of a class and no one missed the cheese. It was an adult class and everyone loved these!
Otherwise, consider adding more enchilada sauce- up to double the amount recommended. It was a little dry with the amount used.
And consider adding more vegetables throughout. I upped the amount of mushrooms and stirred them into the sauce before assembling, so there was additional texture and flavor infused throughout the layers.