*This post may contain affiliate links. This means that I receive a small commission at no additional cost to you if you make a purchase through a link! Read my disclaimer.*

Vegan Tofu Enchiladas

Healthy Vegan Tofu Enchiladas

These Healthy Vegan Tofu Enchiladas will please any vegan but also meat-eaters too! They are full of protein, vegetables, and flavorful spices. These trick even the pickiest eaters into thinking they are classic enchiladas.

Tofu Enchiladas Recipe Inspiration

Honestly, I probably wouldn’t have even tried experimenting with tofu if it weren’t for the company Purple Carrot. Which is a plant-based meal subscription service that delivers food to your door weekly. I had a friend offer me a free box code, so I figured I would try them out. It was free food, why not??

But after six months, I am still ordering their boxes! At first, I was nervous to try a plant-based meal kit because I am very much a meat person. So, I wasn’t expecting much, but I was pleasantly surprised! They have introduced me to unique ingredients that are healthy and delicious! Plus, a lot of their products are organic and sustainable.

All around, I really enjoy trying out the plant-based foods I get from them. Sometimes it’s good to get out of your taste bud’s comfort zone. If you’d like to try them out, you can get $20 off your first order if you sign up here.

Since I have started using Purple Carrot, I try to have meatless meals at least 2-3 nights a week. I think it’s a nice balance and offers positive health effects for my body. So, these enchiladas are perfect for my meatless meal nights. I hope you’ll try them out too!

Healthy Vegan Tofu Enchiladas

Tofu Tips

When cooking with tofu, one tip is that you need to release extra moisture from the tofu as it holds a lot from the packaging. You can do that by placing it on a plate between two paper towels and sitting a heavy pan on top. Let it sit for 30 minutes at least to get as much moisture out as possible. Another tip is seasoning it like crazy! Don’t skimp out because it doesn’t have a lot of flavor on its own!

Enchilada Ingredients

Ingredient Notes

If you haven’t tried tofu before or aren’t sure of a good brand to try, I recommend Nasoya Organic Tofu, and I usually buy it at Target.

The vegetables in this recipe are customizable to personal preference. I added zucchini, corn, onions, jalapenos, and garlic. You could also use yellow squash, green peppers, red peppers, or another favorite vegetable.

The spices in this recipe are essential because they add lots of flavor to the tofu. So, I make sure to use a strong chili powder, cumin, and cayenne. If you prefer less spicy food, remove the cayenne, or add less.

For vegan cheddar cheese, my favorite brand is Follow Your Heart, but So Delicious is a good brand as well. Of course, if you’re not vegan, plain cheddar cheese will work too.

Recipe Equipment

  • Cutting board
  • Large kitchen knife
  • Large stove-top skillet
  • Spatula
  • Measuring Cups
  • 9×13 Baking pan

Recipe Notes

  • Press your tofu for 30 minutes before starting the recipe to get the liquid out.
  • The leftover enchiladas can be stored in a plastic container in the fridge for up to 5 days.
  • If not being eaten right away, let the enchiladas cool down and then place plastic wrap on the top of the pan and store in the fridge.
Healthy Vegan Tofu Enchiladas

I hope you love these healthy vegan tofu enchiladas! Also, try out my Simple Homemade Enchilada Sauce for this recipe! It’s super easy to make and takes these enchiladas to another level.

Healthy Vegan Tofu Enchiladas

Healthy Vegan Tofu Enchiladas

Alyssa
These Healthy Vegan Tofu Enchiladas are a comforting, healthy, veggie-filled dinner. Even meat-lovers won't be able to resist!
4.5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 315 kcal

Equipment

  • Cutting board
  • Large kitchen knife
  • Large stove-top skillet
  • Spatula
  • Measuring Cups
  • 9×13 Baking pan

Ingredients
  

  • 1 14 oz Package Firm tofu
  • 1/2 Cup Canned corn
  • 1 Small Zucchini diced
  • 1/2 Large Onion diced
  • 1 Jalapeno pepper
  • 3 Garlic cloves
  • 1 Tbsp Olive oil
  • 1 1/2 Tbsp Chili powder
  • 2 tsp Ground cumin
  • 1 tsp Fine sea salt
  • 1 tsp Garlic powder
  • 1/4 tsp Cayenne pepper
  • 12 Whole wheat Tortillas 8 inch
  • 1 Cup Homemade enchilada sauce
  • 1/4 Cup Vegan cheddar cheese

Instructions
 

Enchilada Filling

  • Start by dicing the zucchini, onion, jalapeno, and garlic on a cutting board.
  • In a large skillet, heat the olive oil on medium heat. Add the cut vegetables, canned corn, and firm tofu. Break of the tofu with a spatula into a taco meat texture. Cook this mixture until the vegetables get tender.
  • Add the chili powder, cumin, sea salt, garlic powder, and cayenne pepper to the veggie and tofu mixture. Make sure the spices cover all of the ingredients by mixing it with a spatula.
  • Remove the skillet from the heat and set aside for assembly.

Enchilada Assembly

  • Preheat oven to 375 degrees F.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • With a large spoon evenly distribute the filling into the flour tortillas by arranging the mixture in a line down the center. Roll them slightly, and tuck them into the 9×13 baking dish.
  • Pour the enchilada sauce evenly over-top of the filled tortillas.
  • Sprinkle the vegan cheddar cheese on top. Or any additional toppings of choice. (onions, tomatoes, salsa)
  • Bake the enchiladas in a preheated oven for 20-25 minutes. Or when the vegan cheese looks melted and gooey.
  • Let the enchiladas cool for 5-10 minutes and then serve.

Notes

  • The leftover enchiladas can be stored in a plastic container in the fridge for up to 5 days.
  • If not being eaten right away, let the enchiladas cool down and then place plastic wrap on the top of the pan and store in the fridge.
Keyword Enchiladas, Healthy, Meal-Prep, Tofu, Vegan, Vegetables

16 thoughts on “Healthy Vegan Tofu Enchiladas”

  1. Great idea for a vegan recipe. I make a dish similar but its not vegan and I would prefer it be vegan.

    Is there a good vegan cheese that you recommend?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating