Vegan Enchiladas

These authentic vegan enchiladas are savory, easy to make, and will picky-eater friendly. They are filled with a delicious shredded tofu filling that does not taste like tofu one bit. The enchilada sauce recipe was passed down from my grandma so it’s really special, simple, and authentic!

Authentic Vegan Enchiladas

There are so many different types of authentic Mexican enchiladas but these are my absolute favorite! My mom learned to make these from my grandma and has been making them for me since I was a little girl. They are very typical to the part of Mexico that we are from Purepero, Michoacán.

I love these enchiladas because the sauce is super easy to make and is 100% authentic. The sauce is made with only 3 main ingredients and gives these vegan enchiladas the most authentic flavors. I recommend you make these the next time you’re craving some authentic vegan Mexican food because you’re sure to fall in love 🙂

Tips & substitutes:

Tofu: I love using tofu for a high protein filling and because the way I make it fools meat-eaters all the time! Hehe. I buy high-protein tofu because it is extra firm and there is no need to press it. However, you can also use mushrooms (shredded king oyster mushrooms would be the best!), mashed chickpeas, beans, vegan cheese, potatoes, and carrots, or even jackfruit.

Dried Guajillo peppers: These are recommended for this recipe as they will make it the most flavorful and authentic. You can find these at any Mexican grocery store as well as larger well-known groceries like Safeway, Costco, and Foodmaxx. However, if you cannot find dried guajillos, dried California chilies will be the next best choice.

Vegetable broth: This is a very important player in this recipe as it contributes to the overall flavor of the sauce. For best results I recommend choosing the first option if possible:

1. Water + Bouillon. I love using No Chicken base Better Than Bouillon but you can also use the vegan version of Knorr bouillon (powder). Knorr is actually what they typically use in Mexico.
2. Vegetable broth. You would need to buy the packages of vegetable stock. The flavor varies depending on the brand/type of stock. 

Tortillas: Corn tortillas are the best option for these enchiladas. Regular Guerrero-style tortillas work! I also like to use the corn tortillas from Trader Joe’s as they are thicker and made from yellow corn.

More Delicious Vegan Mexican Recipes:

Enchiladas Suizas (Verdes)

Vegan Chilaquiles

Chile Relleno

Vegan Enchiladas

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• Author: Anna Rios
• Total Time: 35 minutes
• Yield: 15 enchiladas 1x
• Diet: Vegan

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Description

These authentic vegan enchiladas are savory, easy to make, and will picky-eater friendly. They are filled with a delicious shredded tofu filling that does not taste like tofu one bit. The enchilada sauce recipe was passed down from my grandma so it’s really special, simple, and authentic!

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Ingredients

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Enchilada sauce:

• 8 guajillo peppers
• 2 garlic cloves
• 1 cup vegetable broth
• Salt to taste

Filling:

• 1 block tofu, shredded (see above for other options)
• 1/2 onion, diced
• 2 tbsp avocado oil
• 2 tbsp Tamari or soy sauce (low sodium)
• 1 tbsp maple syrup
• 1 tsp chili powder
• 1/4 cup nutritional yeast
• 1/2 tsp cayenne powder (optional, spicy)
• 1/2 tsp of cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup water or vegetable broth

Other ingredients:

• 15 corn tortillas
• Shredded lettuce
• Sliced tomatoes
• Sliced avocados
• Vegan cheese (optional)
• Salsa

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Instructions

1. Soak guajillo peppers in hot water for 3 hours or overnight.
2. Once soaked, take off stems, and seeds, and rinse quickly. Add to a blender along with the vegetable broth, garlic, and salt. Blend until smooth. Pour into a shallow bowl and set aside.
3. Next, shred tofu and add it to a mixing bowl. In a small bowl, whisk together all filling ingredients (besides the onions and tofu), pour over tofu, and let marinate for 20 minutes (optional, but recommended).
4. While it’s marinating, prep the veggies for the toppings.
5. Turn a large pan on medium heat and add a little oil. Add diced onions and let cook for a few minutes until translucent. Add shredded tofu to the pan and cook until golden and slightly crispy, 10-15 minutes. You can also air fry for 10-15 minutes for a crispier texture.
6. Turn on a griddle and heat up your tortillas. Place them in a tortilla warmer or a cloth to stay warm.
7. Dip each tortilla in the enchilada sauce that’s in the shallow bowl. Flip to coat the tortilla on each side.
8. Add a bit more oil to the griddle or pan. Place the saucy tortilla onto the griddle/pan and quickly add a heaping tablespoon of filling. Use tongs to roll the tortilla up and cook for about 3-4 minutes on each side until slightly golden.
9. Repeat steps 7 and 8 until all tortillas are made. Once they’re all prepped, add your toppings and enjoy!

• Prep Time: 15
• Cook Time: 20
• Category: Mains
• Method: Stove
• Cuisine: Mexican

Keywords: vegan enchiladas, authentic mexican enchiladas, easy vegan enchiladas