Kitchen Sink Meal: Tofu Enchiladas

There is a chapter in Eat In, Not Out titled: “Work Backwards.” These nights are ideal when you have ingredients in your fridge that you need to use now!

Such was the case when I recently made tofu enchiladas. I was able to create a healthy meal that made everyone happy without a special trip to the grocery store. In fact, I was able to use up a lot of vegetables that were about to go bye-bye.

The original recipe that inspired me can be found at Healthy Happy Life. Though I didn’t make the vegan version, you could certainly do so with a few minor tweaks. Alternatively, if you have family members who gasp at the thought of eating tofu, chicken, or even beef, could be substituted.

One warning: Like most vegetarian meals I make, this one took longer than 30 minutes to prepare. In fact, it look me about an hour. But I had leftovers for lunch to make up for it.

Makes: 6-7 enchiladas


  • Tortillas
  • 1 package firm tofu
  • 2 limes
  • 1-2 Garlic cloves
  • Chili powder
  • Monterey Jack cheese
  • Combination of your favorite veggies – I used yellow squash, onions, red pepper, mushrooms and cabbage
  • 14 ounce can of enchilada sauce
  • Agave nectar
  • Olive oil
  • Salt and pepper
  • Optional: Pablano or jalapeno peppers

Step 1: Prepare the tofu.

Chop the tofu into bite sized pieces and season with the juice of 1 lime and a little salt. Saute in olive oil about 5-10 minutes.

When it starts to get  a little browned, add about a tablespoon of chili powder and a drizzle of agave nectar. Add some chili pepper is you like it really hot. Saute another five minutes or so until the tofu is browned and slightly crispy, as pictured below. Turn off heat and set aside.

Step 2:  Prepare the vegetables.

Chop your vegetables and garlic and saute in olive oil about 8-1o minutes, or until tender. Add juice from 1/2 lime. Set aside.

Step 3. Assemble

Grate about 2 cups of cheese (or more if you like lots of cheese).  On top of each tortilla, add about 1/4 cup of vegetables, a layer of tofu, and a handful of cheese. Roll tortilla and place in oblong pyrex dish. When the dish is full, pour about 1/2 – 3/4 cup of enchilada sauce and sprinkle a little more cheese.

Note: You can use corn tortillas if you prefer. I find the flour ones easier to roll.

Bake 30 minutes at 350.

Step 4. Serve.

When serving the enchiladas, top with a bit more sauce and cheese. Add your favorite toppings, such as chopped cilantro, lettuce, tomatoes,  sour cream, and/or salsa.



Melinda Hinson