Colorful Vegan Tofu And Veggie Enchilada Casserole

Name: Colorful Vegan Tofu And Veggie Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 water-packed block of firm or extra firm tofu, crumbled; 1/4 cup of nutritional yeast; 1 tsp of crushed garlic or 2-3 cloves crushed; 1 tsp of salt; 1-2 tsp hot sauce of your choice; 2 big bunches of spinach, steamed and chopped; 1 can of black beans rinsed and drained; 1 cup of corn (fresh, frozen or canned); 1 red bell pepper diced; 1/2 cup of diced green chiles (canned or roast, peel and dice fresh chiles); 1/4 cup of chopped cilantro; 1 medium onion diced; 1 tbsp olive oil; 1 tsp of cumin; 1 32 oz. can of red enchilada sauce; 12-16 corn tortillas (depending on size)

Servings: persons

1 water-packed block of firm or extra firm tofu, crumbled
1/4 cup of nutritional yeast
1 tsp of crushed garlic or 2-3 cloves crushed
1 tsp of salt
1-2 tsp hot sauce of your choice
2 big bunches of spinach, steamed and chopped
1 can of black beans rinsed and drained
1 cup of corn (fresh, frozen or canned)
1 red bell pepper diced
1/2 cup of diced green chiles (canned or roast, peel and dice fresh chiles)
1/4 cup of chopped cilantro
1 medium onion diced
1 tbsp olive oil
1 tsp of cumin
1 32 oz. can of red enchilada sauce
12-16 corn tortillas (depending on size)

1
All measurements are approximate. If you prefer one veggie over another, feel free to increase/decrease the amounts used.
2
Preheat your oven to 375 F
3
Into a large bowl, add the crumbled tofu, nutritional yeast, garlic, salt and hot sauce. Mix well.
4
Then add the chopped spinach, black beans, corn, red bell pepper,diced green chiles and cilantro to the tofu mixture.
5
Saute the diced onion and cumin in olive oil over medium heat until translucent. Add the onion to the bowl of ingredients and mix well.
6
Oil or spray a large baking dish. Spread about 1/2 cup of enchilada sauce in the bottom of the dish. Line the bottom of the dish with corn tortillas, slightly overlapping as you go. Spread the tofu and veggie mixture evenly over the tortillas and then cover the mixture with another layer of corn tortiallas. Pour the remaining enchilada sauce over the top. Garnish with sliced black olives if you'd like.
7
Bake uncovered for 20-25 minutes.
8
Serve with a nice green salad.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 water-packed block of firm or extra firm tofu, crumbled, 1/4 cup of nutritional yeast, 1 tsp of crushed garlic or 2-3 cloves crushed, 1 tsp of salt, and more.

Yes, Colorful Vegan Tofu And Veggie Enchilada Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!