Karen Schneider
@kschneider
Vegan Enchiladas with Tofu Filling
Delicious and hearty vegan enchiladas filled with a flavorful tofu mixture, topped with enchilada sauce, and baked to perfection. A perfect dish for any occasion!
Details
- Cuisine:mexican
- Meal Type:dinner
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:9
- Views:4
Recipe Information
- Prep time25 min.
- Cook time20 min.
- Total time45 min.
- Servings12
Ingredients
- 1 (14 ounce) package, drained and mashed
- 1 1/3 cups
- 1, chopped
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 12
- 2 (16 ounce) cans
Cooking Instructions
Follow our step-by-step guide on how to make Vegan Enchiladas with Tofu Filling.
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a mixing bowl, combine the mashed tofu, picante sauce, chopped onion, chili powder, garlic powder, ground cumin, and black pepper. Mix well until all ingredients are evenly incorporated.
Step 3
Take one corn tortilla and place it on a clean surface. Spoon about 4 heaping teaspoons of the tofu mixture onto the center of the tortilla. Roll it up tightly and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas and filling.
Step 4
Once all the enchiladas are in the baking dish, pour the enchilada sauce evenly over the top, ensuring all the tortillas are covered.
Step 5
Bake in the preheated oven for 20 to 25 minutes, or until the enchiladas are hot and bubbly. Serve warm and enjoy!