Cheesy Tofu Enchiladas

A big thanks to our friend Kitty Williams (AKA Kitty’s Kitchen) for creating this great recipe for us.

Serves: 4
  • 450g Bean Supreme organic plain tofu (1.5 packets)
  • 1 small onion – diced
  • 2 garlic cloves – minced
  • 1/2 red capsicum – diced
  • 800g tomato & garlic passata (or your favourite passata sauce)
  • 1 tin black kidney beans – drained and rinsed
  • 1 cup spinach – thinly sliced
  • 8 regular sized soft tortillas
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon tomato sauce
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons chipotle sauce
  • 200g mozzarella cheese – grated
  • Sour cream – garnish
  • Jalapeños – garnish

Pineapple salsa:

  • 1/2 cup pineapple – diced
  • 1/2 red onion – diced
  • 1/2 red capsicum – diced
  • Small bunch coriander – roughly chopped
  • Squeeze of lemon juice
  1. To start off you will need to press the tofu to withdraw any moisture. Place a clean tea towel or paper towels down onto the bench. Place the tofu on top then cover with a tea towel or paper towels then place a heavy chopping board on top. Press down onto the tofu then let it sit there for a few minutes, whilst you are preparing the other ingredients.
  2. Preheat oven to 200 degrees.
  3. Place a pan over a medium heat and add onion and garlic. Stir for a couple of minutes then add the capsicum, onion powder, garlic powder, chilli flakes, cumin, paprika, salt and pepper. Stir for a couple of minutes.
  4. Using your hands, crumble the tofu into the pan. Stir for a few minutes then add the rinsed black kidney beans. Add 400g tomato passata, sweet chilli sauce, chipotle sauce and tomato sauce. Stir until well combined.
  5. Add the spinach and stir through. Let the filling simmer away for a few minutes.
  6. Add all of the pineapple salsa ingredients to a small bowl. Stir then set aside.
  7. Grab another small bowl and add avocado, salt and a squeeze of lemon juice. Roughly mash then set aside.
  8. Grab a baking dish and add 200g of tomato passata. Spread it around evenly.
  9. Grab a soft tortilla and add some of the tofu mix at the bottom end. Sprinkle over mozzarella cheese the roll over. Place enchilada on top of the passata. Keep repeating this until the baking dish is full of enchiladas. Top with the remaining passata and mozzarella cheese. Chuck in the oven until the cheese has melted and turned golden brown. Top with guacamole, pineapple salsa, sour cream and jalapeños.
Tofu recipes