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Completed Vegan Cheese Enchiladas in baking dish and plate.
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5 from 1 vote

Vegan Cheese Enchiladas

These vegan cheese enchiladas are stuffed with a creamy tofu cheese filling, smothered with enchilada sauce, & baked with more vegan cheese to top!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Vegan
Servings: 6 - 8
Calories: 322kcal
Author: Toni

Equipment

Ingredients

  • 1 pound firm tofu drained
  • Juice of 1 lemon
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ cup nutritional yeast
  • 1 (4-ounce) can diced green chiles drained
  • 12 small corn tortillas
  • 1 (15-ounce) jar red or green enchilada sauce
  • ½ to 1 cup vegan shredded cheddar cheese
  • Lime wedges for garnish
  • Cilantro chopped, for garnish
  • Radishes thinly sliced, for garnish (optional)
  • Avocado sliced, for garnish

Instructions

  • Place the tofu, lemon juice, garlic powder, cumin, black pepper, salt, and nutritional yeast in a food processor. Blend until smooth.
  • Remove the blades or transfer the mixture to a bowl. Stir in the diced green chiles and set aside.
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly coat a 9x13-inch baking dish with about ½ cup enchilada sauce.
  • Warm the corn tortillas one at a time in a dry skillet until pliable. Add 2–3 tablespoons of tofu filling to the center of each tortilla, roll, and place seam-side down in the prepared baking dish. Repeat until the dish is full.
  • Pour the remaining enchilada sauce evenly over the rolled tortillas, covering all corners.
  • Sprinkle the vegan shredded cheddar cheese over the top.
  • Bake for 20 minutes, until the vegan cheese is melted and the sauce is bubbling.
  • Remove from the oven and serve immediately. Garnish with lime wedges, cilantro, radishes, and avocado, if desired.

Notes

  • Blend until smooth: For a wonderfully creamy consistency.
  • Heat the tortillas: This makes them more pliable so they won’t crack or break while folding them.
  • To avoid unraveling: Roll the enchiladas tightly and place them seam-side down in the pan.
  • Experiment with toppings: Just like tacos, these tofu enchiladas can be loaded with all your favorite toppings for an ultra-satisfying meal.

Nutrition

Calories: 322kcal | Carbohydrates: 43g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1384mg | Potassium: 328mg | Fiber: 9g | Sugar: 6g | Vitamin A: 593IU | Vitamin C: 30mg | Calcium: 185mg | Iron: 4mg