A vegetarian version of the classic enchiladas verdes! You’ll NEVER know that there’s tofu hiding in these enchiladas, just pure Mexican-food heaven in every bite!
Hello again, friends! Did you have a nice weekend? Nothing too exciting went on here, just typical weekend stuff.
In case you couldn’t tell, I’ve been on a vegetarian kick lately. Don’t worry, though. I’m not writing off meat completely. In fact, I have a recipe coming up for the first day of fall that includes chicken!
Until then, let’s talk about tofu. I know, I know. Everyone always wrinkles their nose when they hear the word tofu. If you’ve never tried it, these enchiladas are the way you want to introduce it! You will never know that you’re eating tofu!
That tofu kinda looks like chicken, no? Once covered in salsa verde and cheese, you really will have no idea that you’re eating tofu. Just ask my anti-tofu husband. Well, he may not be the best to ask since he eats tofu however I present it to him.
He was definitely skeptical when I served him this… and also this. However, he was pleasantly surprised each time that he didn’t mind eating tofu. When I made these enchiladas verdes, I didn’t even tell him it was tofu until he was already halfway through eating. He had no idea he was eating tofu.. and even said this is the best way to have it!
Enchiladas verdes is typically made with chicken. So, if i still haven’t convinced you to try tofu, then you could just use chicken!
The process for these enchiladas verdes is really very simple. To make the salsa verde, you’ll just toss tomatillos, onions, serranos, and garlic together on baking sheet. Roast ’em up and then pop ’em in a blender with cilantro, a bit of lime juice, and vegetable broth. Easy peasy.
For the tofu, you just crumble it up and brown it with some onions and garlic. Add a little of the salsa verde and you’ve got your filling.
Grab some corn tortillas and warm them in the microwave. Then you’re ready to wrap up the tofu with some cheese. I use pepper jack because it’s my favorite. However, if you don’t want any extra heat, use monterey jack!
Once you’ve got the enchiladas wrapped and in the pan, you’ll cover ’em with salsa verde and more cheese. Bake the enchiladas verdes just until the cheese is nicely melted. Top it all off with cilantro, sliced red onions, and crumbled queso fresco. YUM!
Tofu never tasted so good! Just trust me on this one. You’re going to love these tofu enchiladas verdes!
Have a great week! ✌🏼
- 10-12 Medium Tomatillos, husks removed and tomatillos rinsed and then halved
- 1 Yellow Onion, cut into large chunks
- 2 Cloves Garlic, peeled
- 3 Serranos, halved
- Salt & Pepper
- 2 Teaspoons Extra-Light Olive Oil
- Large Handful Cilantro
- 1 Lime, juiced
- 2 Cups Vegetable Broth
- 1 Tablespoon Extra-Light Olive oil
- 1 Small Onion, finely chopped
- 2 Cloves Garlic, finely minced
- 10 oz. Extra-Firm Tofu, sliced and pressed between paper towels to drain
- Salt & Pepper
- ½ Teaspoon Cumin
- 2 Tablespoons Finely Chopped Cilantro
- 12 Corn Tortillas
- 2 Cups Pepper Jack
- Sliced Red Onion
- Crumbled Queso Fresco
- Cilantro Leaves
- Salsa Verde
- Sour Cream
- Preheat the oven to 425º.
- Combine the tomatillos, onion, garlic, and serranos on a baking sheet. Season the vegetables liberally with salt and pepper and drizzle with the olive oil. Roast the mixture for 15-20 minutes, or until everything is soft and slightly charred.
- Place the tomatillo mixture into a blender and add in the cilantro, lime juice, and chicken broth. Puree until mostly smooth. Set aside.
- Heat the 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.
- Once the tofu is brown around the edges, stir in the cilantro and ¼ cup of the salsa verde.
- Turn the oven to 350º.
- Cover the bottom of a 9x13 inch baking dish with a thin layer of the salsa verde and set aside.
- Wrap the corn tortillas in a damp paper towel and heat in the microwave for 1 minute.
- Lay a tortilla out on a work surface and sprinkle with a small amount of the cheese, and then top with a spoonful of the tofu mixture. Roll tightly and place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Cover the enchiladas with all but a half-cup of the salsa verde. Top with the remaining cheese and bake the enchiladas for 15 minutes, or until the cheese is melted, but not browned.
- Top the enchiladas with thinly sliced red onion, queso fresco, and cilantro. Serve with the remaining salsa verde and sour cream. Yum!