I’ve been making this recipe for years because it’s so delicious – and by keeping frozen corn tortillas and store-bought enchilada sauce on hand, I can whip-up homemade vegan enchiladas in no time.
- This recipe normally calls for 19oz of enchilada sauce, but I only had about half of that amount on-hand. Your enchiladas will be much “saucier” by using the full amount listed below.
- My fiancé doesn’t like olives, so I leave them out of the filling and just some to my dish before serving. You can leave them out entirely if you don’t like them either.
- We typically eat 4 enchiladas each, but with a side of Mexican rice, you can stretch this recipe to feed 3-4 people.
June 5, 2013 – I went to a new grocery store the other day and found fresh corn tortillas and vegan enchilada sauce, so I made these again and added some new photos of the recipe process… Enjoy!
- 1 19oz jar enchilada sauce (Old El Paso brand is vegan, or feel-free to make your own)
- 1 large onion, chopped and divided
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 package (14 oz) soft silken tofu
- ½ cup oil
- 8 corn tortillas
- 1 bunch chopped green onions
- Optional toppings: sliced green onions, sliced black olives, avocado, vegan sour cream, vegan cheese, fresh coriander (cilantro) etc.
- If using frozen corn tortillas, take them out of the freezer and let them defrost on the counter, about an hour before using.
- In a medium saucepan, heat enchilada sauce and half of the onion over medium-high heat for 30 minutes.
- Blend the remaining onion with the garlic, cumin and tofu until soft.
- Heat oil on medium heat, and once hot, dip a tortilla in the oil until it is soft. Drain it on a paper towel and then dip the tortilla in the enchilada sauce mixture and place it in a 9×13 baking dish.
- Spoon some tofu mixture onto the tortilla and top with a few green onions and olives (if using). Roll and place seam-side down.
- Repeat until all tortillas are filled.
- Pour any remaining sauce over the enchiladas an bake at 350F for 30 minutes. If you want to add vegan cheese, you can do so in the last few minutes of baking.
- Top with remaining onions and other optional toppings, and serve.