The Best Vegan Enchiladas (with Tofu!) You’ll Ever Make

So, you’ve decided to make enchiladas. Great choice! But wait—you want them vegan? And healthy? Oh, and ridiculously tasty? No pressure, right?

Don’t worry, friend. I’ve got your back with these tofu-packed, flavor-loaded, and 100% guilt-free enchiladas that’ll have even your carnivore friends asking for seconds.

Let’s do this!

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Why These Enchiladas Are Life-Changing

Here’s the deal: most enchiladas are loaded with cheese, heavy on the grease, and light on the nutrition. These bad boys? The exact opposite.

High in protein, packed with veggies, and smothered in sauce that’ll make you wanna dance. Plus, they’re easy to make. Like, way easier than you’re probably imagining right now.

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And tofu? It’s the sneaky MVP here. I promise, it’s not the bland cube of sadness you’re picturing. We’re seasoning it, sautéing it, and making it the superstar it deserves to be. Trust me.

Ingredients You’ll Need (aka The Dream Team)

For the Filling:

  • 1 block firm tofu (because soft tofu won’t cut it here)
  • 1 teaspoon salt (don’t skimp, it’s flavor’s BFF)
  • 1/2 teaspoon turmeric (makes it look fancy AND tastes amazing)
  • 1/4 teaspoon cayenne (optional, but let’s get spicy)
  • 2 tablespoons olive oil (for that golden sizzle)
  • 1 jalapeño, finely chopped (adjust the heat as you see fit)
  • 1 red bell pepper, diced (because color = flavor, IMO)
  • 1 small onion, chopped (the unsung hero of every great dish)
  • 1 cup frozen spinach, thawed and squeezed dry (it’s all about balance, folks)
  • 1 can black beans, rinsed and drained (protein overload!)

For the Sauce and Assembly:

  • 2 cups red enchilada sauce (store-bought or homemade, we don’t judge)
  • 10-12 corn tortillas (the soft, pliable kind)

Optional Toppings (but like, don’t skip these):

  • Fresh cilantro (for that Instagram-worthy finish)
  • Sliced avocado (because, duh)
  • Lime wedges (a little zing never hurt anyone)
  • Radishes (fancy, right?)

Let’s Make Magic Happen (Step-by-Step)

1. Prep That Filling Like a Boss

First, grab your tofu and drain it. No one likes soggy tofu, okay? Wrap it in a clean towel and press it under something heavy for 10 minutes. Then crumble it up like you’re making a giant tofu snowstorm.

Heat up your olive oil in a big skillet (bigger than you think you’ll need). Toss in the onion, bell pepper, and jalapeño. Cook until they’re soft and smell like heaven, about 5 minutes.

Now, add your tofu crumble, salt, turmeric, and cayenne. Stir it all together like your life depends on it. Let it cook for 5-7 minutes until everything’s golden and gorgeous. Toss in the spinach and black beans, mix it up, and BOOM—filling done. Try not to eat it all straight from the pan.

2. Assemble Like a Pro

Preheat your oven to 350°F. Spread a little enchilada sauce on the bottom of a greased baking dish. This is your saucy foundation.

Warm your tortillas so they don’t break (microwave them wrapped in a damp towel for 30 seconds). Spoon a generous amount of filling onto each tortilla, roll it up, and place it seam-side down in the dish. Repeat until you’ve got a snug little enchilada family.

Pour the rest of your enchilada sauce all over the top. Don’t be stingy—you want these babies swimming in sauce. Sprinkle on a little nutritional yeast or vegan cheese if you’re feeling fancy.

3. Bake and Bask in the Glory

Pop the dish in the oven and bake uncovered for 15-20 minutes. The sauce should be bubbling, and your kitchen should smell like a Mexican restaurant (in the best way).

The Big Finish: Toppings Galore

Here’s where the real fun begins. Top your enchiladas with fresh cilantro, creamy avocado slices, a squeeze of lime, and thinly sliced radishes for crunch. Basically, whatever makes you happy. Then dig in and prepare for your taste buds to throw a party.

Pro Tips (Because You Deserve the Best)

  • Leftovers? These enchiladas keep like a dream. Store them in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
  • Feeling extra? Add some roasted sweet potatoes or corn to the filling for even more flavor and texture.
  • Don’t skip the sauce. Seriously, the sauce is what ties everything together. No sauce, no party.

Common Mistakes to Avoid

  • Skipping the tofu press: If you don’t press the tofu, it’ll stay watery and bland. No one wants that.
  • Overfilling the tortillas: It’s tempting, but if you stuff them too much, they’ll fall apart. Keep it balanced, my friend.
  • Forgetting to warm the tortillas: Cold tortillas crack when you roll them. Warm them up for easy assembly.
  • Skimping on the sauce: Dry enchiladas are a crime. Don’t hold back on the sauce!
  • Not seasoning the filling enough: Taste as you go and adjust the spices. Bland filling = sad enchiladas.

Final Thoughts

So, there you have it. The vegan enchiladas you didn’t know you needed but now can’t live without. They’re easy, healthy, and unapologetically delicious.

Make them tonight, impress your friends, and bask in the glory of being the ultimate enchilada master.

You’ve earned it. 🙂

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