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Tofu Enchiladas

What you need: 

2 pounds firm tofu, frozen, thawed, and squeezed
1/3 cup soy sauce
2 tablespoons tomato paste
2 tablespoons softened vegan peanut butter
2 teaspoons onion powder
1 teaspoon powdered cumin
1 cup canola oil, divided
1 (20 ounce) can mild enchilada sauce, divided
12 fresh corn tortillas
1/2 cup sliced black olives

What you do: 

1. Preheat oven to 400 degrees F. Tear tofu into small pieces. In a bowl, combine tofu pieces with soy sauce, tomato paste, peanut butter, onion powder, and cumin. Mix thoroughly and set aside.
2. Heat 1/2 cup canola oil in an iron skillet until very hot and cook the tofu mixture until all of it is a nice light brown, about 6 minutes on high heat.
3. Meanwhile, spread 3/4 cup enchilada sauce in a 9X13" baking pan. Heat 1/2 cup canola oil in a separate skillet; dip tortillas into very hot oil for a few seconds to soften and transfer to a plate.
4. Fill tortillas with tofu mixture, roll, and place in baking dish. Continue with all 12 tortillas, putting some in a second dish if necessary. Top enchiladas with remaining sauce and black olives. Bake for 10-15 minutes, or until hot and bubbly.

Preparation Time: 
35 min
Cooking Time: 
Recipe Category: 


Don't know if maybe it was because I didn't use enough tofu but this turned out really salty. I would decrease the soy sauce and the oil for frying. Also, if you freeze the tofu solid, you are going to have to defrost it in a microwave for a little while. . . not too much though because you still want it firm and crumbly. I added a can of black beens and chopped red pepper to the filling. All in all it turned out pretty good. My roommates loved it.


I've made these several times now with some of the alterations suggested - sauteed veggies, not frying the tortillas and making my own enchilada sauce.  I also like to add lots of minced garlic and diced jalapenos to it as well. I have never had any peanut butter around while making these so I have always left it out - not sure what it would add to it.  Anyway, anyone who has tried them absolutely loves the enchiladas - vegans, vegetarians and omnivores. It's probably my omni husband's favourite meal - no joke!

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