A mouthwatering vegetarian enchilada recipe, these Cheesy Tofu Enchiladas are flavor packed, texture rich and simple to make! They feature seasoned ground tofu with peppers and onion, pepper jack cheese, and red enchilada sauce, rolled into tortillas. Topped with enchilada sauce, more cheese, then baked to perfection, these veggie enchiladas may just change your mind about tofu if not already a fan!
Have you Given Tofu Enchiladas a Go?
When I first started eating vegetarian, I found tofu to be an easy meatless stand in for some of my favorite foods. And it remains today. It’s especially versatile in Mexican food. Although Mexican tofu is not traditional, it makes a delicious stand in for traditional recipes like in my Spicy Homemade Sofritas, Tofu Rancheros Scramble and Ground Tofu Tacos.
Oh, and I might add that this recipe is easily slipped in under the nose of those that would otherwise turn their nose up to anything tofu related (wink). It truly is a delicious plant based stand in for a traditional enchilada filling.
This Recipe Is
- not *too* spicy
- simple
- meal prep the filling, then assemble later
If you love homemade Mexican Inspired Recipes, and enjoy tofu, this is recipe is for you!
By preparing the tofu filling in advance, this recipe comes together even quicker. The filling can be made up to three days ahead when storing in the fridge, even longer for freezer storage.
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How to Make Vegetarian Enchiladas
“This is delicious! If I hadn’t told them no one would have known it wasn’t beef! We try to do a few meatless meals a week- thank you for this recipe!”
Cheryl
What Kind of Tortillas to Use for Tofu Enchiladas?
Lightly fried corn tortillas are traditionally used to make enchiladas. The oil softens the corn tortillas rendering them more playable and less likely to crack. I avoid this traditional preparation and instead approach enchilada prep using one of two alternatives for this recipe.
- I love a flour/corn blend tortilla just the same. They’re easier to work with (no oil) and require no warming prior to rolling the enchiladas.
- If using corn tortillas for this recipe, look for a brand that includes xantham gum because it makes the tortillas easier to roll with no cracking. I gently warm the tortillas instead of frying just prior to assembling.
What to Serve With Enchiladas
Traci’s Tips
- Flour or corn tortillas will work in this veggie enchilada recipe. If using corn, make sure to look for xanthum gum in the ingredient list. It makes rolling the tortillas easier and with less to no cracking.
- Use your favorite red enchilada sauce, gluten free if needed. I like Hatch brand.
- I have baked the enchiladas then frozen the leftovers and rebaked this recipe. The tortillas turn to mush using this method. If attempting to freeze this recipe, do so prior to baking, then go from freezer to a 400F oven and bake for about 45-50 minutes or until warmed through. I’ve not tried this method, but I think it could work, although I worry about the tortillas cracking.
Cheesy Vegetarian Tofu Enchiladas
A mouthwatering vegetarian enchilada recipe, these Cheesy Tofu Enchiladas are flavor packed, texture rich and simple to make! They feature seasoned ground tofu with peppers and onion, pepper jack cheese, and red enchilada sauce, rolled into tortillas. Topped with enchilada sauce, more cheese, then baked to perfection, these veggie enchiladas may just change your mind about tofu if not already a fan! | See notes for meal prep options and blog post for more tips!
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Ingredients
- 2 C (500g) Red Enchilada Sauce
- 14 oz block (397g) Firm Tofu* (see notes), drained and pressed
- 2 tsp Vegetable Oil, like avocado or olive
- 1 C (120g) Red/Purple Onion, diced, about 3/4 of a medium onion
- 1 C (145g) Green Bell Pepper, diced, about one small bell pepper
- 2 T Tomato Paste
- 1 1/2 tsp Ground Cumin
- 1 tsp Chili Powder
- 2-3 Chipotle Peppers in Adobo Sauce, 3 if you love the spicy** see note – look for gluten free if needed.
- 1/2 tsp Fine Sea Salt
- 1/2 C (112g) Water
- 1/2 Lime, juiced
- 12 6″ (15cm) Tortillas, flour or corn or a blend*** see note
- 3 C (230g) Monterrey Jack Cheese or Pepper Jack, grated
Toppings (optional):
- Chili-Lime Pepita Crema
- Mexican Chipotle Salsa
- Sour Cream, Avocados, Cilantro, Jalapeno
Instructions
Bake the Tofu:
- Preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1″ (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes until lightly golden. This will dry the tofu out. Set aside.Turn the oven heat up to 400F (204C).
Prepare the Pans:
- You'll need two baking pans or casseroles for this recipe, one large 13"x9" (33x22cm) and a smaller one (6"x4"/ 15x10cm) or two 8×8 (20x20cm) pans. Lightly grease the baking pans with pan spray. *UPDATE* – you can line the pans with parchment paper on top of the grease to prevent the tortillas from sticking if desired. I've not experienced this but one maker did. It may be differences in tortilla ingredients and/or type of pan used. Lightly coat the bottom of each pan with a bit of enchilada sauce – about 2-4 Tbs each. Tip the baking pans until the bottom is covered in a thin layer of sauce. Set aside.
Meanwhile, Saute the Veggies:
- In a medium saute pan add the oil and heat until it shimmers. Add the onion and bell pepper. Still on medium high heat, saute the pepper mixture for about 7-8 minutes giving the veggies time to char and soften a bit. Remove from heat.
Make the Filling:
- In the work bowl of a food processor, with the S blade attachment in place, add the tofu, tomato paste, cumin, chili powder, chipotle peppers, salt, water and lime juice. Pulse the mixture 3-4 times and scrape down the side of the bowl. Pulse 1-2 more times. The mixture should be in small to medium chunky bits.
- Transfer the filling to the pan with the peppers and add 1/4 C (59g) of enchilada sauce. Stir to mix. No need to reheat. Set aside.
Assemble the Enchiladas:
- If using corn tortillas, wrap in foil and pop them in the oven for about 4-5 minutes, just to steam/soften. Or, heat the corn tortillas directly on the stove top on an open flame, about 10-15 seconds per side. Set in foil and cover after each tortilla is added. If using flour or a mixture of flour/corn or flour tortillas, there’s no need to warm the tortillas. Place one tortilla on a work surface and spoon in about 3-4 Tbs of filling then top with about the same amount of cheese. Gently roll the tortilla and place seam side down in the pan. Repeat this process until all the enchiladas are made. If you have any leftover filling, spoon it along the edges of the assembled tortillas. Pour the enchilada sauce evenly over the tortillas, and use a spoon to make sure all the exposed tortillas are covered in the sauce (even if it’s a thin layer – that’s okay). Be sure to get the areas in between the enchiladas too! Sprinkle the remaining cheese over the top.
Bake the Enchiladas:
- Cover the pans with foil and bake at 400F for about 20-25 minutes or until bubbly and warmed through. Remove from oven and let set for five minutes before sharing. Serve (optional) with blender Mexican Chipotle Salsa or Fresh Pico de Gallo, cilantro, pepita crema, sour cream, jalapeños, avocado slices and/or black olives.
- For leftovers, transfer the enchiladas to a covered container to store up to three days in the refrigerator.To reheat refrigerated enchiladas, preheat oven to 400F cover with foil and bake for about 20-25 minutes or until heated through.
Notes
Tofu filling can be made up to two days in advance and stored in the refrigerator or frozen for longer storage (with or without the enchilada sauce).
I’ve attempted baking, freezing then reheating the frozen enchiladas, but the tortillas turned to mush. When I make these again, I’ll freeze prior to adding the sauce and cheese and see how that goes. IF you do this, please let us know how it goes in the comments!
*If time permits, freeze the firm tofu when you bring it home from the store. It improves its final texture. Thaw it in the refrigerator overnight, before use. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don’t want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
**Find Chipotle Peppers in Adobo Sauce in the Mexican food section of your grocery store. Leftovers freeze with ease in a small lidded jar.
***If using corn tortillas, make sure they include xanthum or guar gum if possible. I find this prevents corn tortillas from drying out and cracking when rolling the tortillas. I like Mission organic and La Tortilla Factory. If using flour tortillas, I prefer a corn-flour blend, like La Tortilla Factory’s corn and wheat tortillas or yellow corn and wheat.
Nutrition
Serving: 1Enchilada | Calories: 183kcal | Carbohydrates: 10g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 682mg | Potassium: 107mg | Fiber: 2g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 13mg | Calcium: 265mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Has anyone substituted rehydrated TVP for the crumbled, baked tofu?
Hi Katherine! I’ve not tried this approach. If you experiment, please keep us posted!
This is delicious! If I hadn’t told them no one would have known it wasn’t beef! We try to do a few meatless meals a week- thank you for this recipe!
Hi Cheryl! Thank you for your note and sending a smile! You made my day! ☺️
Always looking for a new recipe for tofu- thanks I’ll be making these soon. I’m wondering if you freeze the tofu in all its liquid or drain the package first? Thanks
Hi Cheryl! SO excited! I freeze with the liquid, right in the package.
Thanks, I’ll post after I make them 😋
I made these—the filling was tasty, but the end product was a little too wet (despite pressing the tofu first) and they stuck to the bottom of the dish even though I greased it first. If I were to make it again, I would not put the layer of enchilada sauce on the bottom and I would cook uncovered to allow more moisture to be released and just check toward the end of the cooking time to make sure they were not getting overly browned. Thanks for the recipe.
Hi Melissa! Thank you for sharing your thoughts. I’m curious if you used homemade or store-bought enchilada sauce? I’ve not experienced these sticking or being too wet (did you also bake the tofu prior to making the filling?). Putting enchilada sauce on the bottom is pretty standard for enchiladas, so I’m not sure what went wrong. I’m sorry these didn’t meet your expectations.
Great recipe thank you for sharing. I have always been a fan of regular enchiladas, but was recommended to try this. Overall it was very good and easy to make. 5 stars!
HI King! SO happy to hear. Thank you for your note, giving the recipe a go and sending a smile!
Amazing. Very yummy and easy. Made it in israel and my bff made them in london and we both love it
Hii Karyn! Thank you for your note and giving the enchiladas a go! So happy you and your bff enjoyed the recipe – what a great way to stay connected!
Great veggie recipe!
Thank you so much Mariana!
It’s only 8am here but I could eat one of those enchiladas right now! I’m definitely looking forward to a combined Cinco de Mayo/Kentucky Derby party next Saturday. I’ve already checked out all things Mexican on your site for inspiration. The Mezcal Mexican Smash may be just what I need to pick a winner! Will report back…
I’m SO with you Jean! Sounds like you a nice combined celebration planned – what fun! I hope you find a new Mexican food recipe to enjoy, Jean! Thank you for giving em’ a go!