These tofu enchiladas are a new favorite dinner option. Made with a mixture of vegetables and BBQ tofu baked inside tortilla wraps. It’s a plant based meal everyone can enjoy.
Looking to add more plant based meals to your table? Then this tofu enchiladas recipe is for you.
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Tofu wraps recipe
Turns out the secret to making a popular tofu dish is packing in more flavor. Luckily once you press the tofu, it’s really receptive to that.
This tofu recipe combines a mixture of sautéed vegetables with pieces of crumbled tofu & BBQ sauce. Creating a delicious filling with plenty of texture in every bite.
If you’re hungry now, add it to a tortilla as a tofu wrap recipe or over salad/rice for a BBQ tofu bowl.
If you can wait an hour, roll it up in a tortilla with some extra BBQ sauce and bake into these tofu enchiladas.
Ingredients
- tofu – firm or extra firm (can be sprouted). Drain off the liquid that comes in the packaging. Follow the steps below for how to cut and press the tofu.
- avocado oil
- small onion – finely chopped
- mushrooms – the recipe calls for white button mushrooms but you can substitute with other varieties as well. We also liked it using oyster mushrooms.
- dried spices – paprika, cumin, granulated garlic, kosher salt & coarse black pepper
- tomato paste
- frozen corn – thawed by either letting it sit out in a bowl while you prepare this recipe or place in a colander under running water for a few seconds
- parsley – both the leaves and stalk, chopped
- BBQ sauce – use your favorite store bought bottle or you can easily make your own. I make a double batch of my homemade apricot BBQ sauce recipe (stay tuned for that upcoming recipe!), which is also good on these Crisscross Potatoes.
- tortillas – that are 6 to 7 inches in diameter. I like using the “Carb Savvy” whole wheat tortillas from Trader Joes.
Where to shop? You may already have some of these ingredients at home in your kitchen pantry. If not, a single trip to a well stocked supermarket should be all you need. I often pick up these ingredients from Trader Joe’s or include them in my Imperfect Foods order (Affiliate Link).
How to make BBQ tofu enchiladas
This recipe cooks in two parts, on the stovetop and in the oven. But, don’t let that deter you. The steps to this vegan enchilada recipe are simple. Here’s what you’ll need to do.
Prepare Tofu
After draining the tofu from its liquid packaging, it is pressed to remove additional moisture.
To make this easier, slice the block of tofu into thirds through the center. Creating thinner pieces compared to the the original.
Homemade tofu press
Instead of using a specific gadget to remove liquid from the tofu, we’re creating a diy tofu press with two small sheet pans + household items to weight it down.
Place the pieces of tofu on a lint free kitchen towel or paper towel lined, quarter sheet pan. Cover with additional layers or toweling and a second sheet pan.
Weigh down with a few heavy object (cans, pots, books) and set aside while you proceed with the recipe. Let the tofu drain for at ~15 minutes.
Cook Filling
In a preheated cast iron pan, sauté the onions and mushrooms. Crumble in the pressed tofu. Continue cooking before adding in the spices & tomato paste.
Remove from heat and transfer the mixture to a bowl. Stir in the corn, parsley and some of the BBQ sauce.
Assemble tofu wraps
Working on a flat surface, spread a thin layer of BBQ sauce onto a tortilla wraps. Add some of the tofu mixture in a line across the center. Fold over one end of the tortilla and roll as tight as you can without squeezing out the filling. (The sides are left open.)
Place in a 9 by 13 inch pan that has been coated with with BBQ sauce. Continue filling and rolling the remaining tortillas. Spread any extra BBQ sauce over top and sprinkle on leftover filling. (The filling is ready to eat & can be added to salads or grain bowls too.)
Bake uncovered in a preheated 375°F oven for 1 hour.
FAQs & Helpful Tips
Most tofu is packed in a container with water to stay fresh. This water gets drained, but the tofu also holds onto some of the liquid. Pressing the tofu before use, helps remove moisture.
This helps improve the texture & taste of your final dish. When cooked, pressed tofu will get crispy (as opposed to steam) be able to hold its shape and absorb more flavors.
Since the tofu is sliced, it doesn’t need to be pressed for very long, about 15 minutes.
Press the tofu at the start of this recipe. That way, by the time you reach the point of adding it to the filling it will be ready to use. (No need to prep the tofu in advance of this recipe)
Yes, this dish can be fully assembled, covered and refrigerated up to a day in advance. It also works well as leftovers throughout the week, either cold or reheated.
Select gluten-free tortilla wraps & BBQ sauce
BBQ Tofu Enchiladas
A new favorite dinner option. Made with a mixture of vegetables and bbq tofu baked inside tortilla wraps. It's a plant based meal everyone can enjoy.
Ingredients
- 14 ounces firm tofu, drained
- 1 tablespoon avocado oil
- 1 cup (132 grams) finely chopped onion, ~1 small
- ⅔ cup finely chopped white button mushrooms (2 pieces, 60 grams)
- 1 tablespoon paprika
- ½ tablespoon granulated garlic
- ¼ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ teaspoon cumin
- 2 tablespoons tomato paste
- 1½ cups (225 grams) frozen corn, thawed
- ⅓ cup (32 grams) chopped parsley
- 1½ cups BBQ sauce, divided
- 10 6-7" tortillas
Instructions
- Preheat 10" cast iron pan over medium heat and oven to 375°F.
- Turn tofu onto one of its sides. Slice into thirds, to create thinner pieces than the original. Transfer to a paper towel lined quarter sheet pan. Cover with additional towel and another sheet pan. Weigh down with a heavy object (cans, pots, books). Set aside.
- Pour oil into pan with the onions. Cook over medium heat, 5 minutes, mixing occasionally. Add mushrooms; continue cooking for 10 minutes, mixing as needed. Remove the tofu from paper towel lined sheet pans. Use your hands to break apart and crumble into the pan. Mix, breaking apart any large pieces with a spoon. Cook for 5 minutes. Stir in the spices and tomato paste. Cook for an additional 1-2 minutes.
- Transfer tofu mixture to a bowl. Add thawed corn, parsley and ¼ cup BBQ sauce. Mix until well combined.
- Coat the bottom of a 9 by 13 inch pan with ½ cup BBQ sauce.
- Place a tortilla on a flat surface. Spread on a layer of BBQ sauce (~½ tablespoon ) . Add a ⅓ cup tofu mixture in a line across the center. Fold over one end of the tortilla and roll as tight as you can without squeezing out the filling. Place in the prepared bakeware. Repeat with the remaining tortillas. Spread any extra sauce/filling over top.
- Bake uncovered in a preheated 375°F oven for 1 hour.
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Nutrition Information:
Yield: 10Amount Per Serving: Calories: 258Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 636mgCarbohydrates: 43gFiber: 3gSugar: 16gProtein: 9g
Will vary based on ingredients (tortillas & BBS sauce) used.
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