Creamy Tofu Enchiladas

I’m just going to start by saying that these enchiladas are so GOOD! Vegan, non-vegan, space-alien, I don’t care who eats these enchiladas, they will love them! The coconut milk gives the enchilada sauce a deliciously silky texture and adds a rich component to the dish, so you won't miss the cheese!

Now, if you aren’t a big tofu fan, you can always substitute potatoes instead. You can dice the potatoes and boil them, roast them, or even mash them before adding to the enchiladas. Just make sure you season them really well, so the flavor really comes through after baking.

Don't be restricted to only using the filling recipe I have written here, feel free to be creative and throw in what sounds good to you!

RECIPE

Sauce:

• 1 large 28-oz. can enchilada sauce (red or green, whichever you prefer)

• 1 can full-fat coconut milk*

• A pinch of salt

Mix these together in a saucepan, simmering over medium heat until heated through and fully combined. Set aside for assembly.

*When adding in coconut milk, try to add in mostly cream and not too much of the clear coconut water at the bottom of the can.

Filling:

• 1 block extra-firm tofu, drained, squeezed of excess water, and crumbled

• Chopped onion and bell pepper or any kind of fajita-style veggies you like (optional)

• 1 can vegetarian refried beans

• Seasonings: salt, pepper, chili powder, garlic powder, or any other Mexican spices you prefer

Cook the veggies in a little oil in a pan over high heat until browned and caramelized, seasoning well. Remove from pan and set aside.

Just like in my tofu scramble recipe, cook the crumbled tofu in the same pan with some oil, adding the same spices you used on the veggies. Cook until the tofu is browned and firm. Taste the tofu once it's cooked to make sure it is seasoned enough.

Then, add the veggies back into the pan. Toss everything over the heat for a couple of minutes until it is all combined and heated through.

Assembly:

• 1 package corn tortillas (I like using Guerro King-Sized white corn tortillas, to make the enchiladas a little larger)

• Vegan cheese shreds or some vegan cheese sauce, optional

Preheat the oven to 375 degrees.

Grab a large casserole dish and spoon some of the sauce on the bottom, just enough to cover it.

Set up your assembly line. Grab a tortilla and spread on some refried beans. Spoon your tofu-veggie filling on top of the beans, followed by a drizzle of enchilada sauce.

Sprinkle on some vegan cheese, if desired, then roll it all up and place in the pan, seam-side down. Repeat until the entire casserole dish is filled, or you run out of ingredients, whichever comes first!

Now, generously pour that delicious sauce all over the top of your enchiladas. **Reserve about 1-2c. of the sauce for later, to pour over each serving when it’s time to eat!

You can also sprinkle on vegan cheese shreds or drizzle on vegan cheese sauce over the enchiladas prior to baking, if desired.

Place the dish in the oven, uncovered, and bake for 30-35 minutes, or until the sauce is thoroughly bubbling and the edges of the tortillas are browning. Serve them up in heaps, with a good hearty dousing of extra sauce on top. These would be excellent with vegan sour cream as well, if you have some!

Optional topping:

You can make a fresh corn salsa to go on top as well, like what I have in the photo! Just thaw some frozen white corn and add in some chopped red onion, tomatoes, pickled jalapenos, salt, pepper, and lime juice. Simple and easy, while being a nice fresh contrast to the piping hot enchiladas!

Enjoy!!!