Colorful Vegan Tofu And Veggie Enchilada Casserole Recipes

VEGAN ENCHILADA CASSEROLE

Steps:

• Make the enchilada sauce by combining all the ingredients in a high-speed blender.
• Blend until smooth.
• Set aside
• In a skillet, saute onions until translucent.
• Add red bell pepper, jalapeno, pinto beans, and corn.
• Cook until heated through and all the fluid dissipates.
• Prepare the Vegan Nacho Cheese Sauce Prepare Lentil Taco Meat (optional layer)Layering the vegan enchilada casserole
• Begin by pouring 1/3 of the enchilada sauce into the bottom of an 8 X 8 casserole dish.
• Spread the sauce evenly on the bottom.
• Now, cut the tortillas in half, and place half of them in the casserole pan's base, overlapping each other, creating a tortilla layer.
• Add 1/2 of the bean vegetable mixture.
• Add 1/2 the lentil meat (if using)
• Pour 1 cup of vegan nacho cheese sauce next.
• Next, pour 1/3 of the enchilada sauce.
• Repeat the layers, ending with the last 1/3 of the enchilada sauce
• Preheat the oven to 350 degrees
• Cover the casserole with a top or aluminum foil and cook for 40 minutes.
• Remove the cover or casserole top and cook for 10 more minutes, uncovered.
• Remove from the oven and cover again, allowing the casserole to set up before cutting.
• Cut into 6 pieces
• Serve with fresh diced tomatoes, cilantro, and green onions.

VEGAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.
• Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
• Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.
• Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.
• Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

10-MINUTE TOFU ENCHILADAS RECIPE

Steps:

• Pre-heat oven to 350 F.
• In a large pan , crumble the tofu and sauté in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.
• Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
• In the bottom of a baking pan or casserole dish , spread a thin layer (about 1/4 cup) of enchilada sauce.
• Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, nestling the enchiladas closely together.
• Pour the remaining enchilada sauce over the tortillas in the pan and sprinkle the rest of the cheese on top.
• Bake your tofu enchiladas for 20 to 25 minutes, or until done.

COLORFUL VEGAN TOFU AND VEGGIE ENCHILADA CASSEROLE

Steps:

• All measurements are approximate. If you prefer one veggie over another, feel free to increase/decrease the amounts used. Preheat your oven to 375 F Into a large bowl, add the crumbled tofu, nutritional yeast, garlic, salt and hot sauce. Mix well. Then add the chopped spinach, black beans, corn, red bell pepper,diced green chiles and cilantro to the tofu mixture. Saute the diced onion and cumin in olive oil over medium heat until translucent. Add the onion to the bowl of ingredients and mix well. Oil or spray a large baking dish. Spread about 1/2 cup of enchilada sauce in the bottom of the dish. Line the bottom of the dish with corn tortillas, slightly overlapping as you go. Spread the tofu and veggie mixture evenly over the tortillas and then cover the mixture with another layer of corn tortiallas. Pour the remaining enchilada sauce over the top. Garnish with sliced black olives if you'd like. Bake uncovered for 20-25 minutes. Serve with a nice green salad.