1 hour 10 mins
These enchiladas are so easy and everyone I've made them for has loved them. Feel free to top with vegan cheese in the last few minutes of baking. Served with a side of Mexican rice, this will serve 3-4 people.
8 corn tortillas
1 19oz jar
enchilada sauce (Old El Paso brand is vegan)
1 medium onion, diced
1 clove garlic, minced
1 tsp cumin
1 package (14 oz) soft silken tofu
Salt & pepper
1 bunch chopped green onions
sliced black olives (optional)
Optional toppings: sliced green onions, sliced black olives, avocado, vegan sour cream, vegan cheese, fresh coriander (cilantro) etc.
If using frozen corn tortillas, take them out of the freezer and let them defrost on the counter, about an hour before using.
In a medium saucepan, heat the enchilada sauce over medium-low heat for 10 minutes.
Meanwhile, heat 1 tbsp oil in a frying pan on medium-high heat. Saute onion until soft, about 2 minutes. Add garlic and cumin and cook until fragrant, about 2 minutes.
Using a food processor or immersion blender, blend the onion mixture with the tofu and nutritional yeast. Season with salt & pepper.
Dip the tortilla in the enchilada sauce and place it in a 9×13 baking dish.
Spoon some tofu mixture onto the tortilla and top with a few green onions and olives (if using). Roll and place seam-side down.
Repeat until all tortillas are filled.
Pour any remaining sauce over the enchiladas an bake at 350F for 30 minutes. If you want to add vegan cheese, you can do so in the last few minutes of baking.
Top optional toppings, and serve.