For extra flavor, sauté the chopped onion until softened before adding it to the tofu mixture. Feel free to add other vegetables to the filling, such as bell peppers, corn, or black beans. If you prefer a spicier dish, use a hotter picante sauce or add a pinch of cayenne pepper to the filling. To prevent the tortillas from sticking to the baking dish, lightly grease the dish with cooking spray or a thin layer of enchilada sauce. These enchiladas can be assembled ahead of time and baked just before serving.
Vegan Enchiladas
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS9
Savor the vibrant flavors of these hearty vegan enchiladas, a comforting and satisfying dish perfect for a weeknight meal. Packed with seasoned tofu and smothered in a rich enchilada sauce, this recipe is both delicious and plant-based.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Fiber3 g
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Protein6 g
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Saturated Fat1 g
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Sodium371 mg
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Sugar2 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large bowl, combine the crumbled tofu, picante sauce, chopped onion, chili powder, garlic powder, cumin, and black pepper. Mix well to ensure all ingredients are evenly distributed. (5 minutes)
03
StepLightly warm the corn tortillas to make them more pliable and prevent cracking. You can do this by steaming them, microwaving them briefly, or warming them in a dry skillet. (5 minutes)
04
StepPlace one tortilla on a clean work surface. Spoon approximately 4 heaping teaspoons of the tofu mixture into the center of the tortilla. Roll the tortilla up tightly and place it seam-side down in a lightly greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling. (20 minutes)
05
StepPour the enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered. (2 minutes)
06
StepBake in the preheated oven for 20 to 25 minutes, or until the enchiladas are heated through and the sauce is bubbly. (25 minutes)
07
StepLet cool slightly before serving. Garnish with your favorite toppings, such as fresh cilantro, diced avocado, or a dollop of vegan sour cream.
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RECIPE REVIEWS
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Estel Murray
Jun 30, 2025I added some black beans and corn to the filling, and it was a great addition. Will definitely make again!
Cassandra Swaniawski
Jun 26, 2025The sauce was a little too bland for my taste, so I added some extra chili powder and cumin. Next time, I might try using a different enchilada sauce.
Anthony Okeefe
Jun 26, 2025Great recipe! The tofu filling was surprisingly flavorful.
Clementine Hane
Jun 23, 2025These were amazing! So easy to make and my family loved them, even the non-vegans!