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What you need: 

12 corn tortillas
1/2 pound firm tofu, cut into small chunks
1 habanero pepper, diced
1 small zucchini or other squash, diced
1/4 onion, chopped finely
4 cloves garlic, minced, divided
salt and pepper, to taste
1 (16 ounce) can enchilada sauce
8 ounces vegan cheese, optional

What you do: 

1. Preheat oven to 350 degrees F. Grease a baking sheet with nonstick spray and set it aside. Mix the tofu, pepper, zucchini, onion, 2 cloves garlic, and salt and pepper together and place a small amount in each tortilla.
2. Roll the tortillas up and place them seam down into the pan. Mix the remaining minced garlic with the enchilada sauce and pour over the enchiladas.
3. Put into oven until the enchiladas are heated through. Top with vegan cheese and place under the broiler until the cheese melts.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


looks good 


These would be better with corn and black beans.
I also wish that there had been a yield listed.. I ended up having way too much filling, and now I have tofu I have left over to use  :/
I added some cabbage, too.
These were good, but require some tinkering.
Still, you have my five stars :)


hi! its oktokrewl! i changed some stuff!  >:D

i used yuba instead of tofu.. it gives it a more "shredded chicken" type consistency.. yuba is the skin that forms on soymilk when you boil it, you gently lift off the skin and let it dry and you can use it as a meat sub.. i just buy it dried into sticks.. its also called dried bean curd sticks.. anyways..

i didnt have a yummy summer squash, so i used a small eggplant instead.. its very similar to a zucchini (imo) when its cooked.. and i used 4 cloves of garlic, cuz i love that stuff..

also i like my filling spiced, so i added some cumin and chili powder to it along w/ a little ketchup to make it saucy..

for the sauce i used Grandma Cotrez's Enchilada Sauce from this site and i didnt use any vegan cheese cuz i didnt have any.. they were still super delicious..

oh, one more thing.. i heated the tortillas one at a time in a pan to soften them up so that i could roll them easier and i put sauce on the pan before i put the enchiladas in and then poured more sauce on top of them, so that they were covered on all sides.. i think i cooked them for about 30-35 mins..

good recipe tho.. sorry i can never make anything the way it says hehe..

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