Tofu Enchiladas Recipe

Name: Tofu Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, medium, chopped; 1 tablespoon olive oil; 1 (16 ounce) can tomato sauce; 1 1/2 teaspoons garlic powder (or use equivalent amount of fresh); 4 teaspoons chili powder (or to taste); 4 ounces diced green chilies; 1/2 teaspoon salt (I omit); 1 teaspoon cumin; 1/4 teaspoon dried oregano; 1 lb tofu, drained and crumbled; 1 cup low-fat monterey jack pepper cheese, grated; 1 cup reduced-fat colby cheese, grated; 8 -10 corn tortillas

Servings: persons

1 onion, medium, chopped
1 tablespoon olive oil
1 (16 ounce) can tomato sauce
1 1/2 teaspoons garlic powder (or use equivalent amount of fresh)
4 teaspoons chili powder (or to taste)
4 ounces diced green chilies
1/2 teaspoon salt (I omit)
1 teaspoon cumin
1/4 teaspoon dried oregano
1 lb tofu, drained and crumbled
1 cup low-fat monterey jack pepper cheese, grated
1 cup reduced-fat colby cheese, grated
8 -10 corn tortillas

1
Saute onion in oil until translucent; mix in tomato sauce, garlic powder, chili powder, green chilies, salt, cumin and oregano. Simmer for 15 minutes.
2
Meanwhile, prepare the filling by mixing the tofu and pepper jack cheese.
3
To prepare, spread some sauce on a corn tortilla; add some filling; roll and place in 7 x 11 baking dish, seam side down. Repeat with remaining tortillas, reserving some sauce.
4
When dish is full, cover with remaining sauce and sprinkle with grated Colby cheese.
5
Cover with foil and bake at 350 degrees for 15 - 20 minutes; cut into squares and serve.
6
NOTE: Sometimes I double the sauce.

455

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 13 ingredients. The key ingredients include: 1 onion, medium, chopped, 1 tablespoon olive oil, 1 (16 ounce) can tomato sauce, 1 1/2 teaspoons garlic powder (or use equivalent amount of fresh), and more.

Yes, Tofu Enchiladas 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!

Tofu Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions