Tofu Enchiladas

I cooked Tofu Enchiladas yesterday and it was fun and really cool.

Ten Minute Tofu Enchiladas


  • 2 12 ounce packages firm or extra-firm tofu, pressed
  • 2 tbsp. olive oil
  • 1 tbsp. taco seasoning
  • 1 16 ounce can enchilada sauce
  • 2 cups cheddar
  • 5-8 flour tortillas


  1. Pre-heat oven to 350 degrees.
  2. In a large pan, crumble the tofu and sauté in olive oil with taco seasoning until lightly golden brown and coated with spices.
  3. Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
  4. In the bottom of a baking pan or casserole dish, spread a thin layer, about 1/4 cup, of enchilada sauce.
  5. Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, stacking each enchilada closely.
  6. Pour the rest of the enchilada sauce over the tortillas in the pan, and sprinkle the remaining of the cheese on top.
  7. Bake your tofu enchiladas for 20-25 minutes, or until done.

I pressed the tofu, poured the enchilada sauce, poured the taco seasoning, and poured the cheddar cheese. (Note the taco seasoning smelled a lot like the filling used for vegetarian tacos.) I loved this recipe because it’s delicious.

By Moose




  1. Pingback: Tofu Crumble and Black Bean Tortillas with Mexican Rice | louisvilleartkids

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