These vegan chili enchiladas are a hearty and comforting main dish perfect for family dinners or meal prep. The secret lies in the firm tofu, which is pressed and sautéed to achieve a chewy, meat-like texture before being mixed with savory spices. Wrapped in soft corn tortillas, they are nestled in a baking dish and generously covered with a thick, homemade chili sauce made from tomato puree, onions, garlic, and warm spices like chili powder and onion powder. The result is a deeply flavorful, satisfying meal that balances rich umami notes with bright acidity. Ideal for cozy weeknights, potlucks, or when you crave something substantial yet plant-based. Serve with fresh cilantro, diced onions, or avocado for an extra burst of freshness.
Chili Enchiladas
Description
These vegan chili enchiladas are a hearty and comforting main dish perfect for family dinners or meal prep. The secret lies in the firm tofu, which is pressed and saut&# 195;©ed to achieve a chewy, meat-like texture before being mixed with savory spices. Wrapped in soft corn tortillas, they are nestled in a baking dish and generously covered with a thick, homemade chili sauce made from tomato puree, onions, garlic, and warm spices like chili powder and onion powder. The result is a deeply flavorful, satisfying meal that balances rich umami notes with bright acidity. Ideal for cozy weeknights, potlucks, or when you crave something substantial yet plant-based. Serve with fresh cilantro, diced onions, or avocado for an extra burst of freshness.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Drain the thawed tofu and squeeze out excess moisture using a clean kitchen towel or paper towels.
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Crumble the tofu into small, bite-sized pieces with your hands.
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In a medium bowl, mix together 1/3 cup low-sodium soy sauce, 3 tablespoons tomato sauce, 3 tablespoons peanut butter, 2 teaspoons onion powder, and 2 teaspoons chili powder.
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Add the tofu to the marinade and toss until evenly coated.
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Heat a large skillet over medium-high heat and add the marinated tofu. Cook, stirring frequently, for about 5-7 minutes until slightly browned and fragrant. Set aside.
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For the sauce, heat a small amount of water in a saucepan over medium heat. Add 1 chopped yellow onion and 2 crushed garlic cloves. Sauté until translucent, about 3-4 minutes.
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Add 24 oz tomato sauce, 3 cups water, 3 tablespoons chili powder, and 2 tablespoons cornstarch to the saucepan. Stir well to combine.
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In a small separate bowl, dissolve 1/4 cup cold water with any remaining cornstarch if needed, then stir into the sauce mixture.
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Bring the sauce to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until thickened.
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Pour approximately 1 cup of the prepared chili sauce into the bottom of a 15x10 inch baking dish.
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Place 1/3 cup of the tofu mixture down the center of each corn tortilla.
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Roll up the tortillas tightly and place them seam-side down in the baking dish. Repeat with remaining tortillas and filling.
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Pour the remaining chili sauce evenly over the rolled enchiladas, ensuring they are fully covered.
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Bake in the preheated oven for 25-30 minutes until bubbly and heated through.
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Let cool for 5 minutes before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1090.0kcal
- % Daily Value *
- Total Fat 36.5g57%
- Saturated Fat 8.0g40%
- Cholesterol 0.0mg0%
- Sodium 1665.0mg70%
- Total Carbohydrate 144.5g49%
- Dietary Fiber 10.0g40%
- Sugars 2.0g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
