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a slice of enchilada casserole on a plate

Vegetarian Enchilada Casserole Recipe

A hearty vegetarian casserole made with tofu seasoned to taste like Mexican chorizo. Simple to prepare and ready in under an hour, it's also great for meal prepping!
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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Course: Lunch, Main Course, Plant Based Recipes
Cuisine: American, American/Mexican
Keyword: comfort food, spicy, Tofu Enchilada, Vegetarian enchilada casserole
Servings: 4
Calories: 280kcal
Author: Anne Lawton

Vegetarian Enchilada Casserole Recipe

Equipment

Scale this Recipe 4

Ingredients

  • 2 tablespoons olive oil or avocado oil
  • 1 block 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
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Instructions

  • At least two hours before making this recipe, remove the excess moisture from the tofu by wrapping it in a towel and placing a havyish 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

Store leftovers in the refrigerator for up to three days.
Reheat leftovers in the oven at 350 until they are heated through, about 15 minutes.
Serve vegetarian enchilada casserole with your favorite toppings such as sour cream, Greek yogurt, guacamole, green onions, brown rice, or fresh cilantro.
Substitutions:
Use chipotle chili powder (1 teaspoon) and cayenne pepper (1/2 teaspoon) in place of chipotle chilis. 
 
 

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 25g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 1396mg | Potassium: 315mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1543IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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