In this recipe, tofu and vegetable-stuffed enchiladas and coated with a spicy chili sauce and a creamy avocado-cilantro crema. They're then baked in the oven, allowing the edges of the tortillas to crisp up as the sauce soaks in. Garnish with lime juice and fresh cilantro and we guarantee that you've got a real crowd-pleased.

Tofu Veggie Enchiladas With Spicy Chili Sauce and Avocado Crema [Vegan]



For the Spicy Chili Sauce:

  • 2 dry guajillo chilis (for flavor, not spice)
  • 1 dry ancho chili (for flavor, not spice)
  • 1 dry arbol chili (or more if you want it more spicy)
  • 1 140ounce can diced, fire-roasted tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dry oregano
  • 1/4 teaspoon dry thyme
  • 1 teaspoon agave nectar
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon paprika
  • Salt, to taste

For the Enchilada Filling:

  • 2 teaspoons olive oil
  • 1 16-ounce block tofu
  • 1 1/2 cups mixed chopped vegetables (carrots, zucchini, and corn)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt, to taste
  • Lime juice, to taste
  • Vegan hot sauce, to taste

For the Avocado Crema:

  • 1/3 cup soaked cashews
  • 1/4-1/2 medium-sized avocado
  • 2 tablespoons chopped cilantro
  • Juice of 1/2 a lime, or to taste
  • Salt, to taste
  • 3 tablespoons-1/4 cup water

For the Garnish:

  • 12 corn tortillas
  • Additional olive oil, if desired
  • Edible flowers and cilantro (optional)


To Make the Spicy Chili Sauce:

  1. Prepare the enchilada sauce by washing the dry chilis and removing the stems and seeds. Boil 2 cups of water in a saucepan, then remove from heat and add the dry chilis. Allow the chilis to rehydrate, about one hour.
  2. Place the chilis in a blender along with the can of tomatoes. Pour the water the chilis soaked in into a separate container and add water until there is a total of 2 1/2 cups of liquid. Pour the liquid into the blender and purée until smooth and, if desired, strain.
  3. In a saucepan, heat oil on medium heat and add flour. Whisk until the flour begins to brown and add the cumin, oregano, and thyme. Whisk in the puréed chili/tomato mixture and season with salt, agave, cocoa powder, and paprika. Heat at low-medium heat until the sauce has thickened.

To Make the Enchilada Filling:

  1. Drain and cube the tofu.
  2. Heat oil in a skillet or wok and add the tofu and cook until lightly brown. Add the vegetables and cook until desired tenderness is reached.
  3. Season with cumin, paprika, salt, lime juice, and hot sauce, and then remove from heat.

To Make the Avocado Crema:

  1. In a high-speed blender,  combine the cashews, avocado, cilantro, lime juice, salt, and water until smooth. Add more water as necessary until desired consistency is reached and then store in the refrigerator.

To Prepare:

  1. Prepare the enchiladas by heating the corn tortillas in a dry or oiled skillet on both sides, until heated through.
  2. Lay the tortillas flat, then add the filling, and add the filling. Coat the bottom of a baking tray with enchilada sauce and place the rolled enchiladas into the tray.
  3. Heat at 400°F for about 15-20 minutes, or until well heated.