Vegan Enchiladas Verdes
These vegan enchiladas are delicious! Coconut tortillas stuffed with savory and cheesy crumbled tofu and corn filling and topped with roasted tomatillo salsa Verde, and baked to perfection, they are any Mexican food lover's dream and make a perfect weeknight dinner.
Course dinner, holiday, Main Course
Cuisine American, Californian, fusion, Mexican
Servings 6
Calories 478 kcal
For Enchiladas 6 large burrito sized tortillas (or 12 small corn tortillas) 3 cups vegan cheese For Enchilada Salsa Verde 1 tsp olive oil 6 tomatillos peeled 1 onion peeled and halved 3 cloves garlic peeled 1 jalapeno halved 1 cup water ½ bunch cilantro 1 tsp cornstarch 1 pinch salt For Tofu Filling 1 pack extra firm tofu drained and crumbled 1 cup frozen corn ½ tsp salt ½ tsp garlic powder 1 tsp smoked paprika ½ tsp chili powder 1 tbsp olive oil Optional (but recommended) Toppings vegan sour cream cilantro chopped jalapenos chopped lime wedges
For Enchilada Salsa Verde Roast onions, garlic, jalapeño and tomatillos on a sheet pan at 400 degrees for 20 mins.
Put roasted onion, garlic, jalapeño and tomatillos in a blender with water, cilantro, cornstarch and salt.
Blend until smooth.
For Tofu Filling Heat oil in a large, deep sauté pan.
Add tofu and spices and cook for 5-7 minutes until browning.
Add corn and cook 3-4 more minutes.
Assembly Heat the tortillas for 2 minutes on each side with a little oil to “seal” them so they don’t disintegrate from the sauce.
Spray a casserole pan with olive oil then roll each warmed tortilla with vegan cheese and tofu filling.
Top with salsa, more vegan cheese and tin foil. Bake at 400 for 30 minutes.
Calories: 478 kcal Carbohydrates: 57 g Protein: 13 g Fat: 22 g Saturated Fat: 6 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 4 g Sodium: 1252 mg Potassium: 405 mg Fiber: 6 g Sugar: 5 g Vitamin A: 324 IU Vitamin C: 11 mg Calcium: 162 mg Iron: 4 mg
Keyword Family-friendly, salsa, spicy, tofu, tortilla, vegan