Ten Minute Tofu Enchilada Recipe

This vegetarian enchilada recipe with tofu and cheese is very basic, but if you want to get some enchiladas in the oven in less than ten minutes, this is a great recipe to try. You can always pop open a can of black olives, or toss in some leftover pre-cooked veggies as well.

See also: Quick and Easy Homemade Enchilada Sauce

Ingredients:

• 2 12 ounce packages firm or extra-firm tofu, pressed
• 2 tbsp olive oil
• 1 tbsp taco seasoning OR 1 tsp chili powder
• 1 16 ounce can enchilada sauce
• 2 cups cheddar or jalapeno jack cheese
• 8 - 10 flour tortillas

Preparation:

Pre-heat oven to 350 degrees.

In a large pan, crumble the tofu and sautee in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.

Transfer the sauteed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.

In the bottom of a baking pan or casserole dish, spread a thin layer, about 1/4 cup, of enchilada sauce.

Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, stacking each enchilada closely.

Pour the rest of the enchilada sauce over the tortillas in the pan, and sprinkle the remaining of the cheese on top.

Bake your tofu enchiladas for 20-25 minutes, or until done.

User Reviews