These Enchiladas de Tofu are a delightful way to enjoy a flavorful and plant-based meal that will impress your taste buds tonight!

1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2

Press the tofu to remove excess moisture, then crumble it into a bowl.

3

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, diced bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft.

4

Add the crumbled tofu and 1 teaspoon of cumin to the skillet. Cook for another 5 minutes, stirring occasionally.

5

Stir in the black beans and half of the enchilada sauce. Cook for an additional 2 minutes until heated through.

6

Take a tortilla and spoon some of the tofu mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.

7

Repeat with the remaining tortillas and filling.

8

Pour the rest of the enchilada sauce over the rolled tortillas, making sure they are well covered.

9

Bake in the preheated oven for 15 minutes, or until heated through.

10

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and sliced avocado before serving.

4

• Add sautéed mushrooms for a meaty texture.
• Use a variety of colored bell peppers for a vibrant look.
• Incorporate different spices like smoked paprika for extra flavor.

• Make sure to press the tofu well for the best texture.
• For extra creaminess, add some vegan sour cream on top.
• Adjust the level of spice in the enchilada sauce according to your preference.

• Fat: 12g
• Fiber: 10g
• Protein: 20g
• Calories: 350
• Carbohydrates: 45g

This dish is packed with protein from the tofu and fiber from the beans, making it a nutritious option that supports muscle health and digestion.

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