Tofu Enchilada Casserole Recipe
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You don’t have to be vegetarian to enjoy this tofu enchilada casserole! This savory and hearty casserole contains layers of spicy tofu filling, tortillas, homemade enchilada sauce, and cheese. It’s the perfect blend of textures, spices and flavors that everyone will love.
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This mouthwatering casserole is a unique twist on traditional enchiladas. It’s simple to make in under an hour, and perfect for an easy weeknight meal. Mild-tasting tofu is boldly flavored with classic Mexican chorizo spices that even meat lovers will devour.
Here is what you will need
Ingredient List
How to make tofu enchilada casserole
Prepare the Ingredients: Press the tofu several hours ahead of time to remove excess moisture. Wrap the block in a towel or paper towel and place a heavy object such as a plate on top of it. If you have a tofu press, place the tofu in that for a few hours.
Measure the seasonings, shred the cheese, and heat the oil in a large skillet over high heat. Preheat the oven to 375 degrees F.
STEP 1: Once the oil is hot, reduce the heat to medium-high heat. Crumble the tofu with your hands and add it to the skillet. Use the back of a spatula to press the crumbles down, and let them cook for a few minutes undisturbed. Once the crumbles begin to turn golden brown on the bottom, reduce the heat to medium heat and toss the crumbles around the skillet while it continues to brown.
STEP 2: Stir in the spices, tomatoes, chipotle pepper, adobo sauce, coffee and tamari sauce. Reduce the heat to low heat and simmer for 5 minutes.
STEP 3: Pour a thin layer of sauce into the casserole dish and place a tortilla on top. If you are using smaller tortillas add enough to cover the bottom of the dish.
STEP 4: Spread half of the filling mixture over the tortilla, and sprinkle on half of the shredded cheese and a light coating of sauce.
STEP 5: Cover the cheese and sauce with another tortilla, then the remainder of the filling with a little bit of cheese and sauce. Top it off with the remaining tortilla, and enough sauce to cover the tortilla, and sprinkle it with what’s left of the cheese. Cover the casserole dish and bake for 15 minutes. Remove the cover and bake for 5 minutes longer.
Tips & Tricks
- Burrito size tortillas (9 or 10 inch) fit perfectly in a round pie plate. If you don’t have a round dish, you wil have to cut the tortillas to cover the bottom of the dish.
- If you don’t have chipotle peppers in adobo sauce, use 1 1/2 teaspoons chipotle chili powder or a teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper.
How to make an enchilada casserole ahead of time
This is a great recipe to make ahead of time, and there are a few ways to do it.
- Make the filling and the enchilada sauce a few days before and store them separately in the refrigerator until it’s time to assemble the enchilada casserole.
- Assemble the casserole without baking it a day before and store it in the refrigerator. Any longer than a day might produce soggy tortillas.
How to store and use leftovers
Refrigerator leftover enchilada casserole in an airtight container in the fridge for up to three days. When you are ready to eat, cover it and heat in the oven at 350 degrees f for about 15 minutes.
If you want to freeze it, let the casserole cool to room temperature first, then place it ina freezer-safe container. It will keep for up to 3 months.
If you love Mexican food, try this spicy chicken and black bean casserole or slow cooker chipotle chicken stew.
Recipe Variations
Add vegetables – Add 1/2 cup of fresh vegetables such as red pepper, cooked sweet potatoes or zucchini to the skillet with the tofu.
Add beans – Add 1/2 cup black beans to the tofu mixture.
Meat – Swap out the tofu with 3/4 pound of ground chicken breast, ground turkey, or lean ground beef.
Cheese – Replace or use a combination of cheeses such as pepper jack, mozzarella, or Monterey jack cheese.
Vegan – Replace the cheese with vegan cheese ro nutritional yeast.
Gluten-Free – Use gluten-free tortillas (corn is a great option) and gluten-free flour blend in the enchilada sauce.
Traditional – Instead of stacking the tortillas casserole-style, place a spoonful of the filling into smaller (taco-sized) tortillas, roll them up, and arrange them in a single layer on a baking sheet. Cover with enchilada sauce, and cheese, and bake.
Tofu Tacos- Instead of enchiladas stuff the soy chorizo into soft or hard taco shells and top with your favorite taco toppings.
Recommended equipment needed to make this recipe
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Serve vegetarian enchiladas with your favorite toppings such as a side of sour cream, Greek yogurt, salsa, pico de gallo, guacamole, green onions, brown rice, and fresh cilantro and fresh lime juice.
Round out the meal and serve your veggie enchilada casserole with a simple chopped salad.
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Vegetarian Enchilada Casserole Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 block of extra firm tofu
- 1/4 cup diced tomatoes
- 1 chipotle pepper in adobo sauce chopped PLUS 1 1/2 teaspoons chipotle sauce
- 1 tablespoon tamari sauce
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brewed coffee
- 3 large flour tortillas or 6 to 8 smaller sized.
- 1 1/2 cups enchilada sauce
- 3/4 cup shredded cheddar cheese
Instructions
- At least two hours before making this recipe, remove the excess moisture from the tofu by wrapping it in a towel with a heavyish object on top or use a tofu press.
- Measure out the seasonings ( 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder) shred the 3/4 cup shredded cheddar cheese, and heat 2 tablespoons olive oil oil in a large skillet over high heat. Preheat the oven to 375 degrees f.
- Once the oil in the skillet is hot, reduce the heat to medium high heat, crumble the tofu with your hands and add it to the skillet.
- Use the back of a spatula to press the crumbles down and let them cook for a few minutes undisturbed. Once the crumbles begin to turn golden brown, reduce the heat to medium and toss the crumbles around in the skillet to let them brown up a little bit more.
- Reduce the heat to medium and stir in the spices, 1/4 cup diced tomatoes, 1 chipotle pepper in adobo sauce chopped PLUS 1 1/2 teaspoons chipotle sauce1 tablespoon tamari sauce, 1 tablespoon brewed coffee. Reduce the heat to low and simmer for 3 to 5 minutes.
- Assemble the casserole: Cover the bottom of the casserole dish with a 1/4 cup of enchilada sauce, top it with a tortilla, spread half of the prepared filling mixture over the tortilla.
- Sprinkle on 1/4 cup of the cheese shreds and more sauce.
- Repeat the layering with one more tortilla, the filling, the cheese, and the sauce.
- Place the last tortilla on top of the casserole and add the remaining sauce.
- Cover and bake in a preheated oven for 15 minutes. Remove the foil and bake for 10 minutes longer.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Love this! So much easier than rolling up enchiladas and having the tortilla crack!
This looks really yummy! I love the idea of a vegetarian casserole.