Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan enchiladas on a mexican plate.

Vegan Enchiladas


  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 15 enchiladas 1x
  • Diet: Vegan

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!


Ingredients

Scale

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

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!
  • Category: Mains
  • Method: Stove
  • Cuisine: Mexican

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