Spinach and Tofu Enchiladas




  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).

Hollie Kempton is a health and nutrition coach, fitness instructor and self taught cook. I have taken many plant based cooking classes both at home in Australia and overseas. I absolutely love working with people to educate them on achieving their best health. Read more at poweredbyvegies.com.au
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