Vegan Enchiladas
- Total Time
- 1 hour and 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- For the sauce:
- ¼cup safflower or other vegetable oil
- Half a medium onion, diced
- 2garlic cloves, minced
- 1jalapeño pepper, seeded and diced
- 1½tablespoons ground cumin
- 1½tablespoons chili powder
- 3tablespoons all-purpose flour
- 8ounces canned organic tomato sauce
- sea salt
- For the filling and assembly:
- ¼cup safflower or other vegetable oil
- 1pound firm tofu, drained and loosely crumbled
- Six 7-inch corn tortillas
- Half a medium onion, finely diced
- Half a red bell pepper, finely diced
- 2cloves garlic, minced
- 1jalapeño pepper, seeded and diced
- 1cup coarsely chopped cilantro leaves
- 1½tablespoons ground cumin, or more to taste
- 1½tablespoons chili powder, or more to taste
- 2tablespoons soy sauce
- sea salt
Preparation
- Step 1
For the sauce: In a small saucepan over medium heat, heat oil until shimmering. Add onions, garlic, and jalapeño. Sauté until onions are translucent, about 5 minutes. Add cumin, chili powder, and flour, whisking until browned and thickened. Slowly stir in ¾ cup of water and tomato sauce, mixing well. Reduce heat to low, and simmer for 15 minutes. Season with salt to taste. Remove from heat and keep warm.
- Step 2
For the filling and assembly: Preheat oven to 375 degrees. In a medium skillet over medium heat, heat oil until shimmering. Add tofu and cook until brown and somewhat crispy, and its liquid has evaporated, stirring from underneath to prevent sticking, 10 to 15 minutes.
- Step 3
Once tofu looks brown and cooked on all sides, add two-thirds of the onion and half of the red bell pepper. Stir, and add garlic, jalapeño, cilantro, cumin and chili powder; mix well. Add soy sauce, and mix well. Season with salt to taste. Sauté until the onions and red bell pepper begin to soften, 5 to 10 minutes. Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry, and the tofu should resemble crisped, browned bits of meat.
- Step 4
While the tofu mixture is cooking, wrap the tortillas tightly in aluminum foil, and place them in the oven for 10 minutes. Remove, keeping them wrapped, and set aside.
- Step 5
In a shallow 9-by-7-inch casserole (or large enough to hold the enchiladas snugly in one layer), add ⅓ of the sauce to coat the bottom of the casserole. Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is coated on both sides. Add one-sixth of the filling, and roll the tortilla tightly. Place it seam side down on the sauce. Repeat to make six filled tortillas. Pour the remaining sauce on top of the tortillas, and sprinkle with remaining uncooked onion and red bell pepper. Bake until sauce is bubbling, about 15 minutes. Serve, if desired, with a green salad.
Private Notes
Cooking Notes
In advanced prepped crumbled tofu cooked in little walnut oil and finely chopped portobellos, finished with tiny amount of liquid smoke. This is my go-to trick for ‘meat’ in recipes like this. Works just great in enchiladas.
After I made a bunch of changes, this came out delicious! I used 2-3 Tbsp of tomato paste instead of the sauce and added extra water to make a nice sauce consistency. The sauce needed a bunch of extra salt to even out the tomato paste flavor. Also added way more spice. I added some shredded kale, maybe a cup or so, in with the tofu. Topped it off with 1/2 a sliced avocado per serving. Could be really filling with some rice & beans on the side.
Too salty for my tastes. Will try with less or no soy sauce next time. Loved the filling in it's own.
In advanced prepped crumbled tofu cooked in little walnut oil and finely chopped portobellos, finished with tiny amount of liquid smoke. This is my go-to trick for ‘meat’ in recipes like this. Works just great in enchiladas.
Wonderful idea...the liquid smoke...thank you!! As well as the walnut oil!
Just made the sauce, and it was quite good and easy.
Tasty! Next time I will increase the water to 1 cup and simmer the sauce for a bit longer. There is enough filling for a 7th enchilada.
Tasty! Next time I will increase the water to1 cup and simmer the sauce for a bit longer. There is enough filling to make7 enchiladas.
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