Vegan Enchiladas

Recipe from: vegancajun
Image Credit: Ginger

Vegan Enchiladas

“When I first made them, I figured the calories and came up with 900 per serving!  Yikes!  When I made them the second time, I was able to reduce that to about 500.  Not "diet food" but definitely better!!!”  Ginger

Ingredients:

For the sauce:

1 tablespoon vegetable oil (I use olive or grape seed)

1 small onion, diced

2 cloves of garlic, minced

1 jalapeño pepper, seeded (if you're chicken) and diced

1½ tablespoons cumin

1 1/2 tablespoons chili powder

8 ounces tomato sauce

¾ cup water

Sea salt to taste

For the filling: 

1-2 tbsp vegetable oil (I used one - if you see you need more, you can add another)

1 pound firm tofu, drained and loosely crumbled (I prefer Wildwood's sprouted tofu in extra firm 

or super firm)

10-12 flour or corn tortillas (we don't like corn, so we use flour or a mixed grain tortilla)

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 jalapeño pepper, seeded (if you're scared) and diced

1 cup coarsely chopped fresh cilantro

3 tbsp Pampered Chef Southwest Seasoning (or you could sub 1 1/2 tbsp cumin and 1 1/2 

tbsp chili powder)

2 tablespoons soy sauce

Sea salt and pepper to taste

Preparation:

In a small saucepan over medium heat, heat oil until shimmering. 

Add onions, garlic, and jalapeno pepper... 

Read more and enjoy this amazing recipe and many more when visiting vegancajun

Note:  Mine needed to be just a wee bit more "saucy."  But they were SO good!  The birthday 

dinner was at my in-laws and was one vegan dish besides all the meaty tacos and fajitas.  I'm 

the only vegan in our family.  But even still, we only brought home one for Brooke's lunch the 

next day.  The rest were devoured!