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Tofu Enchiladas

Tofu Enchiladas
tofu-enchiladas

Tofu Enchiladas

YIELD: 8 enchiladas

INGREDIENTS


For the Enchilada Filling:

  • 1 block Mori-Nu Silken Tofu Firm, pressed and crumbled

  • 1 Tbsp vegetable oil

  • ½ yellow onion, finely chopped

  • 1 clove garlic, minced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • ½ tsp salt

  • 1 cup baby spinach, roughly chopped

  • 1 cup cooked black beans, rinsed and drained

  • 1 cup shredded cheese (Mexican blend or Monterey Jack)


For the Creamy Salsa Verde Sauce:

  • 1 lb tomatillos, husked and rinsed

  • 1 jalapeño pepper, stemmed and halved (remove seeds for mild)

  • ½ cup white onion, roughly chopped

  • 2 cloves garlic, unpeeled

  • ½ block Mori-Nu Silken Tofu Soft

  • ½ avocado

  • ¼ cup fresh cilantro leaves

  • Juice of 1 lime

  • 1 Tbsp olive oil

  • 1 tsp honey or agave (optional, balances acidity)

  • ½ tsp salt, plus more to taste


For Assembly:

  • 8 corn or flour tortillas

  • 1 cup shredded cheese (for topping)

  • Fresh cilantro leaves, for garnish

  • Sliced avocado, for serving

  • Lime wedges, for serving

INSTRUCTIONS


  1. Preheat the oven to 425°F and line a baking sheet with parchment. Arrange tomatillos, jalapeño, onion, and garlic cloves on the sheet. Drizzle with olive oil and roast for 15–20 minutes, until tomatillos are blistered and softened. Let cool slightly, then peel garlic.

  2. In a blender, combine roasted tomatillos, jalapeño, onion, peeled garlic, Mori-Nu Silken Tofu Soft, avocado, cilantro, lime juice, honey (if using), and salt. Blend until smooth and creamy. Taste and adjust lime or salt as needed for brightness.

  3. Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, and salt; cook for 30 seconds. Add crumbled Mori-Nu Silken Tofu Firm, and cook for 5–6 minutes, stirring occasionally, until lightly golden. Stir in baby spinach until wilted. Fold in black beans and 1 cup shredded cheese.

  4. Reduce oven to 375°F. Lightly grease a 9x13-inch baking dish. Warm tortillas slightly to make them pliable. Place about ⅓ cup filling down the center of each tortilla, roll tightly, and arrange seam-side down in the baking dish.

  5. Pour the creamy salsa verde sauce over the enchiladas, spreading to cover completely. Sprinkle with the remaining 1 cup shredded cheese. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until the cheese is melted and bubbly.

  6. Garnish with fresh cilantro, sliced avocado, and lime wedges. Serve warm.

TIPS FOR SUCCESS


  • Why roast the tomatillos? Roasting deepens the sweetness and adds smoky flavor, which balances the creaminess of the tofu.

  • Why two types of tofu? Mori-Nu Silken Firm Tofu gives the filling structure, while Silken Soft Tofu blends into a luscious, dairy-free sauce.

  • Customize heat: Leave jalapeño seeds in for extra spice, or use a serrano pepper for even more heat.

  • Make ahead: Prepare the sauce and filling 1 day in advance. Assemble and bake fresh for the best texture.

PRODUCTS USED FOR THE RECIPE

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