Ingredients

The following ingredients have 4 Servings
  • 6 soft taco shell size tortillas (approx. 6")
  • 8 oz super firm tofu (pressed then sliced into cubes)
  • 2 tbsp olive oil
  • 1-2 tbsp taco seasoning
  • 10 oz. diced tomatoes with green chiles
  • 15 oz. black beans (drained and rinsed )
  • 1 small yellow onion (diced)
  • 1-2 avocados for topping (diced)
  • 2-4 tbsp plain dairy free yogurt (optional topping)
  • 2 cups vegan-friendly marinara sauce
  • 1 tsp chipotle seasoning (or more depending on how spicy you want it)

Instruction

  • Preheat oven to 400°.
  • Pour tofu out on a plate and use a dish towel or several paper towels to soak up the moisture. I ended up using a dish towel plus two paper towels and pressed down on the tofu for a few seconds at a time. You want most of the moisture out but it's ok if you don't get it all. If you own a tofu press, use that instead.
  • Transfer the tofu to a bowl, add the taco seasoning and stir until the tofu is coated. Then, add 1 tbsp olive oil to a large skillet and cook tofu on medium-high heat for 10 minutes or until tofu is crispy.
  • While tofu is cooking, combine tomatoes, black beans and onion together in a bowl and set aside.
  • In a separate bowl, stir the marinara sauce and chipotle seasoning together and set aside. Take 1/2 cup of the sauce and pour it into a 9x13 baking dish, using a spoon or spatula to spread the sauce all over the dish.
  • To assemble the enchiladas: scoop a spoonful of the tomato mixture into one tortilla, then add a spoonful of the cooked tofu. Roll the tortilla and put the fold side down into the baking dish. Repeat this process until all enchiladas are assembled.
  • Pour remaining sauce and diced tomato mixture overtop of the enchiladas and bake for 15-20 minutes.
  • Add avocado and/or dairy free yogurt to enchiladas before serving, and enjoy!