Tofu Enchiladas Verdes

Hey everyone!

I’ve been on such a Mexican kick lately, but trying to shake up the overdone chicken, peppers, cheese, tortilla, rice, and beans! This time I went meatless and incorporated some tofu into the mix!

What I love about this dish is the flavors! Making a homemade tomatillo (verdes) sauce makes its so tasty and crumbling the tofu is much easier than grilling it or baking it but I’m still able to get a lot of flavor into it!

The verdes sauce seems intimidating at first but its pretty simple once you get everything into the blender. Just roast the ingredients, blend, and set aside! We had extra sauce so we saved it and have been using it with other dishes (huevos rancheros topped with verdes sauce 🤤recipe coming soon)!

Enjoy!

Total Time: 35 Min

Prep: 10 min
Cook: 25 min

Yield: 4
Level: Easy

25 mins 15 mins 40 Min 6 servings

Tofu Enchiladas Verdes

Salsa Verde Ingredients:

• 10-12 Medium Tomatillos, remove husk, rinse and cut in halves
• 1 Onion, diced
• 2 Cloves Garlic
• 3 Serranos, halved
• Salt
• Pepper
• 2 TB Olive Oil
• 1/2 cup fresh Cilantro
• 1 Lime, juiced
• 2 Cups Vegetable Broth
• 1/4 cup Red Onion, sliced thin

Enchiladas Ingredients:

• 1 TB Olive Oil
• 1 Onion, diced
• 2 Cloves Garlic, diced
• 10 oz. Extra-Firm Tofu, pressed and sliced
• Salt
• Pepper
• ½ tsp Cumin
• 2 TB fresh Cilantro, chopped
• 12 Corn Tortillas
• 8 oz Queso Fresco

Directions:

1. Preheat oven to 425F.
2. In a large bowl, combine the tomatillos, onion, garlic, serranos, olive oil, salt and pepper and toss. Spread everything evenly on the baking sheet and roast for 15-20 minutes until soft and slightly charred.
3. Place the tomatillo mixture into a blender and add cilantro, lime juice, and chicken broth. Puree until mostly smooth. Set aside.
4. Heat olive oil in a skillet over medium-high heat. Add in the onions and garlic and sauté for 1 minute. Add the tofu into the pan by crumbling it with your fingers. Season well with salt and pepper, and then add in the cumin
5. Once the tofu is brown around the edges, stir in the cilantro and ¼ cup of the salsa verde.
6. Turn the oven to 350F
7. Cover the bottom of a 9x13 inch baking dish with a thin layer of the salsa verde and set aside.
8. Wrap the corn tortillas in a damp paper towel and heat in the microwave for 1 minute.
9. Prepare the enchiladas by sprinkling a small amount of cheese on the tortilla and top with a spoonful of the tofu mixture. Roll up tightly and place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
10. Cover all the enchiladas with most of the salsa verde (save some for serving). Top with the remaining cheese and bake the enchiladas for 15 minutes until the cheese has melted.
11. Top the enchiladas with thinly sliced red onion, queso fresco, and cilantro. Serve with the remaining salsa verde.
12. Enjoy!