Tofu Enchiladas
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Whip up these protein-packed vegan Tofu Enchiladas for dinner tonight! Filled with crispy tofu and black beans, smothered in enchilada sauce, and baked with vegan cheese on top, they’re an easy dinner even meat-eaters will love.
Why you’ll love this recipe!
Easy meatless meal – You don’t have to be vegan or a tofu lover to enjoy these vegan tofu enchiladas. The everyday ingredients pack each one with flavors even meat-eaters will crave.
High-protein – Black beans and pan-fried tofu pack each enchilada with protein and fiber, making them perfect for hearty dinners or satisfying lunches.
Leftovers galore! My favorite thing about this recipe is that it makes a lot of enchiladas, which means I get to eat the leftovers the next day. Woohoo!
Table of Contents
I’m a huge fan of Taco Tuesday (these chickpea tacos are a weekly staple), but sometimes I want something a bit more comforting. That’s where these Black Bean and Tofu Enchiladas come in. They have the same bold, zesty flavors of my favorite tacos but in a warm, saucy package.
They’re an incredibly easy dinner switch. Each enchilada is stuffed with pan-fried taco-seasoned tofu, black beans, and tomatoes, drowned in red enchilada sauce, and baked with vegan cheese on top. They’re just as satisfying as my butternut squash enchiladas and a hit with vegans and meat-eaters alike!
OKAY these were totally delicious! Sometimes cooking tofu can be intimidating and I can be a little picky about textures but this recipe was so easy to follow. Plus, I really liked having control over seasoning and crisping the tofu to my liking. Can’t wait to make these again and share with friends!
– Michelle
Tofu Enchilada Ingredients
Tofu – I used super firm tofu because it’s the meatiest kind and doesn’t need to be pressed ahead of time! Extra-firm tofu is the next best option.
Taco seasoning – Use a store-bought packet, or make your own by mixing 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of oregano, and a pinch of cayenne (optional) together.
Black beans – I combined canned black beans with fire-roasted tomatoes and nutritional yeast for the second half of the enchilada filling.
Nutritional yeast – It gives the tomato/bean mixture a pop of umami. You can technically omit it from the recipe if you’re all out, but the filling will be missing a key flavor.
Enchilada sauce – I used store-bought red enchilada sauce for that classic smoky, slightly spicy kick.
Dairy-free cheese – Because everything is better with melted cheese on top, right? I used dairy-free shredded cheese, but regular cheese is fine, too.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
How to Make Vegan Enchiladas with Tofu
Step 1: Season the tofu. Place the tofu cubes in a bowl and sprinkle the taco seasoning on top. Toss to coat.
Step 2: Fry. Add the tofu to a skillet and fry until the cubes are crispy on all sides. Add the onion to the skillet and sauté until soft. Remove the skillet from the heat.
Step 3: Finish the filling. Stir the black beans, fire-roasted tomatoes, and nutritional yeast together in a bowl.
Step 4: Fill the enchiladas. Add some of the bean/tomato mixture and a spoonful of tofu to a tortilla. Roll it closed, then repeat with the remaining 5 tortillas.
Step 5: Assemble. Pour some of the enchilada sauce into the bottom of the baking dish, then place each enchilada seam-side down in the dish. Pour the remaining sauce over the enchiladas and sprinkle the vegan cheese over top.
Step 6: Bake. Bake the enchiladas until the cheese is melted.
Step 7: Serve. Garnish the hot enchiladas with sliced avocado and fresh cilantro, then serve and enjoy!
Erin’s Tips and Tricks
- You can also air fry the tofu cubes and onions for a more hands-off approach.
- I recommend pressing the tofu if you’re using extra-firm or firm tofu. The longer you press it, the firmer the cubes will be.
- That leftover tomato/bean mixture in the bowl? It would be amazing spooned into my crispy tofu tacos!
My Pro Tip
Enchilada Topping Ideas
I like serving these with 1 or 2 sliced avocados on top to cool down any heat from the enchilada sauce. You could also top them with a dollop or two of plain dairy-free yogurt, fresh cilantro, lime wedges, vegan chipotle aioli, pickled red onions, or my spicy serrano salsa.
Vegan Enchilada FAQs
Yes, you can definitely make them 1 day in advance. Assemble the enchiladas as normal, but don’t pour sauce over the top. Cover the baking dish and chill it in the fridge or freezer overnight. Add the sauce and cheese right before baking the next day.
I’m a baby when it comes to spice, but I didn’t find these to be very spicy at all! I always make them with a mild enchilada sauce to avoid any mouth-burning heat.
Storage
Refrigerator: Once they’re cool, store the enchiladas in a sealed container in the refrigerator for up to 3 days. Wait to add any toppings (like avocado and/or dairy-free yogurt) until you’re ready to serve.
Freezer: The leftover enchiladas should also freeze well in a freezer bag for up to 3 months. Thaw them overnight in the fridge or bake them from frozen.
Reheating: I like to zap 1 or 2 enchiladas at a time in the microwave for easy lunches. For a bigger batch, I’ll reheat them in a 350ºF oven for 15 to 20 minutes, or until they’re warmed through and the cheese is gooey again.
More Tofu Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Tofu Enchiladas
Ingredients
- 1 block super firm tofu, pressed and cut into small cubes (slightly smaller than you’d think)
- 1.5 tbsp taco seasoning
- 2 tbsp olive oil
- 15 oz. black beans, drained and rinsed
- 15 oz fire roasted diced tomatoes with green chiles, juices drained
- ½ large red onion, diced
- 2 tbsp nutritional yeast
- 6 large flour tortillas
- 15 oz. enchilada sauce
- 2 cups shredded dairy-free cheddar cheese
- Avocado and cilantro, for serving
Instructions
- Preheat oven to 400°F.
- Dice the pressed tofu into small cubes, then place it into a bowl. Sprinkle with the taco seasoning and toss to combine.
- Heat olive oil in a large skillet over medium heat. Once hot, add the tofu and fry on all sides until crispy. Once crispy, add the onion and saute 1-2 minutes until soft; remove from the heat.
- Pour the black beans into a medium bowl, along with the fire roasted tomatoes and nutritional yeast and stir to combine.
- Pour ½ cup of the enchilada sauce into the bottom of a 9×13 baking dish.
- Next, prepare the enchiladas: Place a tortilla on a clean surface, then add approximately 3 tablespoons of the bean/tomato mixture, along with a large spoonful of the tofu, to the tortilla. Roll it up and place it seam-side down and into the baking dish. Repeat this process for all 6 tortillas. NOTE: you may have a little leftover bean/tomato mixture and that’s ok – simply serve it alongside the enchiladas or save it for another meal.
- Pour the remaining enchilada sauce over the enchiladas, then sprinkle everything with the shredded cheese.
- Place the dish in the oven and bake for 15 minutes or until the cheese has melted.
- Add sliced avocado on top, along with some chopped cilantro and enjoy!
Notes
Nutrition
Absolutely amazing!!! This is it!!! I put a sprinkle of vegan cheddar cheese on top!! Very tasty!!! Even the son who is not vegan liked it!!!
Woohooo!! Love that you guys enjoyed it so much 🙂
OKAY these were totally delicious! Sometimes cooking tofu can be intimidating and I can be a little picky about textures but this recipe was so easy to follow. Plus, I really liked having control over seasoning and crisping the tofu to my liking. Can’t wait to make these again and share with friends!
Just made these and I am blown away! Hopefully you don’t get a duplicate of this comment (crazy computer). My husband occasionally falls off the “vegan wagon” because he is still tempted by meat and I refuse to buy it. I was expecting some comment like “these would have been better with meat” but instead he said they were one of his most favorite things I have ever made. He ate 5!! And I used burrito size tortillas and doubled the recipe so they were big. He wanted another but I told him the rest of us had to eat too LOL! Thank you for such a fantastic recipe.
Oh and I added sliced olives and chopped cilantro to the top after cooking. Amazing!!!
This is the best comment!! I’m SO glad you both loved them, especially your husband 🙂
Do you have the nutritional facts?
I do not–all I know is that they’re made with real ingredients.
I just cooked these then realized I won’t be able to eat them all before I go away. Do these freeze ok?
Just started trying tofu recently and loved it. Looking forward to seeing how this one turns out for me !
These enchiladas look amazing- love the tofu for extra protein and filling 🙂 Chipotle, ice cream, and Unbreakable Kimmy Schmidt sounds like a PERFECT day. I can’t wait to binge watch the new season!
I’ve been so obsessed with tofu lately- I’m that weirdo who eats it without even cooking it I love it so much! These enchiladas look so easy and healthy…a perfect weeknight meal 🙂
Ah you’ve got me craving enchiladas.. these look beautiful X