Recipes » Main Dish » Spinach and Tofu Enchiladas
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Baked Vegan Enchilada Recipe


  • 2 cups cooked kidney beans
  • 8 oz firm tofu
  • 2 cups baby spinach
  • 2 cloves of garlic
  • ½ tsp ground chili
  • Juice of 1 lime
  • 6 wholegrain tortillas
  • 2 cans (15 oz) diced tomatoes
  • 1 tsp veggie broth
  • ½ cup water
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • 1 tsp ground coriander
  • 2 tsp dried oregano
  • 1 Tbsp raw cacao powder
  • 1 Tbsp corn flour


  • 1. Chop the spinach and add juice of 1 lime. Microwave or steam until just wilted.
  • 2. Crumble the tofu and add to the spinach the garlic, chili powder and beans.
  • 3. For the sauce; combine the broth and ½ cup boiling water in a saucepan. Add the cumin, coriander, oregano, cacao and chili and whisk together.
  • 4. Add 2 cans of diced tomatoes and bring to the boil.
  • 5. Mix the cornflour with 3 Tbsp of water and slowly add to the sauce.
  • 6. Simmer for 10 minutes stirring regularly. The sauce should thicken slightly.
  • 7. Spread about ¼ cup of sauce into the bottom of a baking dish or pan.
  • 8. To assemble the enchiladas, lay the tortillas on a flat surface and add some of the filling mixture. Roll up the tortilla and place in the sauced baking dish, seam-side-down. Dipping the tortilla in the sauce before rolling will make them more pliable
  • 9. Pour remaining sauce over enchiladas and bake at 350 degrees F until the sauce starts to brown at the edges (approximately 15-20 minutes).

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