Tofu enchiladas are a meatless Mexican meal the whole family will love. Taco seasoned tofu is wrapped in a tortilla with spinach, mushrooms before it is covered in a red enchilada sauce. You can also use green enchilada sauce if you prefer. Cover these tofu enchiladas with plenty of cheese and serve hot.
1/2 package (7oz) House Foods Premium Tofu Firm or Extra Firm, drained
2 Tbsp vegetable oil
1 tsp salt or more to taste
1/2 cup white mushrooms, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup fresh spinach, roughly chopped
8 corn tortillas
1 can (19oz) Enchilada sauce
1/4 white onion, thinly sliced
Queso Fresco for garnish, crumbled
Wrap Tofu in paper towels and press to remove excess water and crumble.
Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.
In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.
In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.
Add enchilada sauce and salt to taste. Bring it to a boil.
Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.
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