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 . 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 .

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!

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

• Firm tofu
• Canned corn
• Zucchini 
• Onion
• Jalapeno pepper
• Garlic cloves
• Olive oil
• Chili powder
• Ground cumin
• Fine sea salt
• Garlic powder
• Cayenne pepper
• Whole wheat Tortillas 
• Homemade enchilada sauce or store-bought
• Vegan cheddar cheese

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.

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.