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Monday, May 4, 2015

Tofu Spinach Enchiladas

Just in time for Cinco de Mayo...Tofu Spinach Enchiladas!

Some may argue that a tofu enchilada goes beyond fusion cuisine and enters the zone of confusion cuisine. Tofu can be a bit polarizing (love it or hate it). To all you naysayers, I challenge you to give this a try. 

This is a recipe that has gone through years of evolution in my kitchen.  Here are the complete details: 

  • 2 tablespoons vegetable oil
  • 1 - 2 yellow onions, diced
  • 2 - 4 cloves garlic, minced
  • 1 pound extra firm tofu, drained and diced
  • 2 10-ounce packages frozen chopped spinach, thawed and drained 
  • 1/4 cup cooking sherry
  • 1 - 2 tablespoons chili powder
  • Salt to taste
  • 2 cups prepared red enchilada sauce 
  • 12 tortillas (flour or corn, depends on personal preference)
  • Monterey Jack cheese, shredded (optional - amount depends on personal preference)

  1. Heat vegetable oil in large skillet over medium heat. 
  2. Add onions, garlic and tofu. Cook until onions are tender. 
  3. Add spinach, cooking sherry, chili powder and salt.  Cook until sherry has nearly all evaporated, about 2-3 minutes. 
  4. Add 1/2 to 3/4 cup enchilada sauce to the filling mixture. Mix well. 
  5. Prepare the enchiladas by filling the tortilla with spinach tofu mixture and Monterey Jack cheese (optional). Roll and place in baking dish if you plan to bake or directly on a plate if you plan to microwave.
  6. Add sauce and additional cheese (optional). Bake at 375F until hot and bubbly and cheese has browned slightly. (Or, microwave to desired temperature.)


  • Fresh spinach could also be used in place of frozen, but will be much more labor intensive with washing and chopping. 
  • My preferred enchilada sauce is prepared from seasoning mix which is added to tomato sauce and water. I have yet to find a canned sauce that tastes as good. The canned sauces I have tried have a metallic taste. 
  • Wheat tortillas are my preference. If using corn tortillas, you may need to heat the tortillas a bit prior to filling and rolling to prevent cracking. 
  • Filling may be prepared in advance and refrigerated for an easy weeknight meal.
  • If baking in the oven, be sure to leave sufficient space between enchiladas for adequate sauce coverage and ease of removing from the baking dish. Use more than one baking dish if they are too crowded in one. 
  • It is recommended to fill and bake (preferred option) or microwave (an OK option) as enchiladas will be consumed. Pre-filling the tortilla will result in a soggy tortilla experience, and who wants that?


Gloria Baker said...

This look delicious!

Pam said...

They look healthy and delicious.

Anna and Liz Recipes said...

Tofu? Genius ! What a great idea to make meatless enchiladas with tofu- I am not crazy about tofu but now you have me excited about it!

grace said...

tofu is not typically what i'd expect for cinco de mayo fare, but it's really a great idea! delicious and festive meal. :)