Red Tofu Enchilada

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Red Tofu Enchilada's Image
A delicious vegan enchilada recipe made with tofu and a flavorful red sauce. This dish is perfect for a vegan dinner or lunch.

Recipe Type:
Vegan

Prep Time:
20 mins

Cook Time:
40 mins

Total Time:
60 mins

Recipe Yield 17.65 oz
Number of Servings 4
Serving Size 4.41 oz

Ingredients

14.12 oz

tofu

2 c

red enchilada sauce

8 pieces

tortillas

1 medium

onion

2 cloves

garlic

1 tsp

Cumin

1 tsp

Chili powder

1 tsp

Salt

1 c

black beans

1 c

corn

2 tbsp

Cilantro

1 juice of

Lime

1 medium

Avocado

1 medium

Tomato

2 stalks

Green onion

Directions

Preheating

Step 1

Preheat the oven to 375°F (190°C).

5 mins
Prep Time
0 mins
Cook Time
Cutting

Step 2

Press the tofu to remove excess water. Cut the tofu into small cubes.

10 mins
Prep Time
0 mins
Cook Time
Sautéing

Step 3

In a large skillet, heat some oil over medium heat. Add the onion and garlic and cook until softened.

5 mins
Prep Time
5 mins
Cook Time
Sautéing

Step 4

Add the tofu cubes to the skillet and cook until slightly browned.

0 mins
Prep Time
10 mins
Cook Time
Stirring

Step 5

Add the cumin, chili powder, and salt to the skillet and mix well.

0 mins
Prep Time
2 mins
Cook Time
Stirring

Step 6

Add the black beans and corn to the skillet and cook for another 2 minutes.

0 mins
Prep Time
2 mins
Cook Time
Oven

Step 7

Warm the tortillas in the oven for a few minutes.

0 mins
Prep Time
3 mins
Cook Time
Rolling

Step 8

Spread a spoonful of the red enchilada sauce on each tortilla. Add a spoonful of the tofu mixture and roll up the tortillas.

0 mins
Prep Time
5 mins
Cook Time
Baking

Step 9

Place the rolled tortillas in a baking dish and pour the remaining enchilada sauce over them.

0 mins
Prep Time
10 mins
Cook Time
Oven

Step 10

Bake in the preheated oven for 20 minutes.

0 mins
Prep Time
20 mins
Cook Time
Cutting

Step 11

While the enchiladas are baking, prepare the toppings. Dice the avocado, tomato, and green onion. Chop the cilantro.

5 mins
Prep Time
0 mins
Cook Time
Serving

Step 12

Remove the enchiladas from the oven and let them cool slightly. Serve with the diced avocado, tomato, green onion, and chopped cilantro on top.

0 mins
Prep Time
0 mins
Cook Time

Nutrition Facts

Carbs (41.38%)
Protein (27.59%)
Fat (31.03%)

Fat:
10 g (90 kcal)

Protein:
20 g (80 kcal)

Carbohydrates:
30 g (120 kcal)

kcal
g
Calories 13.23 kcal 0.66%
Vitamin A 0.441 IU 0.05%
Monounsaturated Fat 0.2205 g 0%
Saturated Fat 0.0882 g 0.08%
Fat 0.441 g 0.32%
Carbohydrates 1.323 g 0.26%
Sodium 22.05 mg 4.41%
Fibers 0.3528 g 0.93%
Sugars 0.1764 g 0%
Protein 0.882 g 1.04%
Vitamin C 0.6615 mg 0.74%
Calcium 0.6615 mg 0.13%
Iron 0.882 mg 0.18%
Potassium 26.46 mg 5.29%
Alcohol 0 g 0%
Cholesterol 0 mg 0%
Lactose 0 g 0%
Vitamin B6 0.0441 mg 3.39%
Vitamin B12 0 mcg 0%
Vitamin E 0.1323 mg 0.88%
Zinc 0.0882 mg 0.02%
Selenium 0.441 mcg 0.09%
Vitamin D 0 mcg 0%

Recipe Attributes

Cuisines Mexican Italian
Course Side Dishes Snacks Sauces & Dressings Salads Soups
Diet Anti-Inflammatory Diet
Nutritional Content Low Sodium
Cultural Chinese New Year Cinco de Mayo Diwali Hanukkah Oktoberfest Passover Ramadan St. Patrick's Day
Seasonality Spring
Meal Type Lunch Dinner
Difficulty Level Medium

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