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Vegetarian Tofu Enchiladas

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Number of Servings: 8


  • 2 Tablespoons vegetable oil
  • 12 corn tortillas (5 to 6 inches)
  • 2 1/2 cups low-sodium tomato sauce or enchilada sauce (red or green)
  • 2 packages (14 to 16 ounces each) extra firm tofu
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons basil
  • 1 teaspoon red chili flakes (optional)
  • 1/2 cup fortified nutritional yeast
  • 1/2 cup sliced olives (any type)
  • 1/2 cup sliced mushrooms (any type)


  1. Preheat oven to 250 °F.
  2. Lightly brush oil on each side of the tortillas and lay them on 2 large baking sheets. Bake for 10 minutes.
  3. While the tortillas are baking, drain the tofu and place on a plate or tray. With a cloth or paper towels, press the tofu to remove extra liquid. Crumble tofu into a large bowl.
  4. Remove tortillas from the oven and set aside. Turn oven to 350 °F.
  5. Add salt, onion powder, garlic powder, basil, nutritional yeast and red chili flakes, if desired, to the tofu. Mix well.
  6. Spread 1/2 cup sauce on the bottom of an 8x11-inch baking dish. Layer 6 tortillas on top of the sauce. Spread 1/2 cup sauce over the tortillas.
  7. Spoon 1/2 the tofu mixture over the tortillas. Pour 1/2 cup sauce over tortillas and spread evenly.
  8. Spoon the remaining tofu on top. Pour the final 1/2 cup sauce over the tofu.
  9. Top with sliced mushrooms and olives. Bake for about 30 minutes.
  10. Let rest for 5 minutes before cutting and serving.

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