I adapted this from a classic chicken enchilada recipe. As with many of our recipes, the cheese in this one can be substituted with a vegan alternative. This enchilada recipe uses our own homemade sauce, but you can also substitute a natural store bought sauce.
3 tablespoons coconut oil
1 package firm or extra firm tofu or tempeh
1 red onion, chopped
2 garlic cloves, minced
Salt and pepper
2 teaspoons cumin powder
1 teaspoon Mexican spice blend
5 whole green chiles, seeded and coarsely chopped (I use mild sweet chiles)
4 canned chipotle chiles, seeded and minced
1 (28 ounce) can stewed tomatoes
12 non-GMO corn tortillas
1-1/2 cups enchilada sauce (homemade recipe)
1 cup shredded cheese
Preheat oven to 350. Pulse tofu in a food processor until it is in small, bite-sized pieces. Heat coconut oil over medium heat. Sauté onion and garlic until tender. Add tofu, salt, pepper, cumin, garlic, Mexican spices and chiles. Sauté until tofu is lightly browned and flavors are blended. Add tomatoes and sauté for additional 2-3 minutes.
Place tortillas between two damp paper towels and microwave on high for 30 seconds to soften. Coat the bottom of a 13 x 9 pan with a ladle of enchilada sauce. Using a large bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 – 1/3 cup tofu mixture into each tortilla. Fold over filling, and place in pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes, or until cheese melts
Recipe by Michelle