Tofu Mole Enchiladas
Transform your weeknight dinner routine with these irresistible Tofu Mole Enchiladas, a plant-based twist on a classic Mexican favorite! This recipe features crumbled firm tofu cooked to perfection with fragrant spices like cumin and smoked paprika, all wrapped in tender corn tortillas. The rich and velvety mole sauce, subtly sweet and smoky, coats each enchilada, making every bite an explosion of flavor. Quick to prepare and oven-baked to golden, bubbly perfection, these enchiladas are topped with fresh cilantro and optional creamy avocado slices for a vibrant finish. Perfect for vegans and vegetarians, this easy, hearty dish is ready in under an hour and ideal for any mole sauce lover. Serve with lime wedges for a zesty touch and watch it become a family favorite!
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Recipe Information
Ingredients
- 1 block (14 oz) Firm tofu
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Corn tortillas
- 2 cups Prepared mole sauce
- 0.25 cup Vegetable broth
- 2 tablespoons Fresh cilantro, chopped
- 0.5 Sliced avocado (optional)
- 1 Lime wedges (optional)
Instructions
Preheat your oven to 375°F (190°C).
Drain and press the tofu to remove excess moisture, then crumble it into small pieces using your hands or a fork.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir and cook for 1 minute until fragrant.
Add the crumbled tofu to the skillet. Cook for 7-8 minutes, stirring occasionally, until slightly browned and heated through. Remove from heat and set aside.
Lightly grease a 9x13 inch baking dish. Spread 1/4 cup of the prepared mole sauce evenly over the bottom of the dish.
Warm the corn tortillas to make them pliable by wrapping them in a damp paper towel and microwaving for 30 seconds or heating them in a dry skillet.
Place a few spoonfuls of the tofu mixture in the center of a tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and tofu mixture.
In a small bowl, mix the remaining mole sauce with the vegetable broth to loosen it slightly. Pour the sauce evenly over the enchiladas, making sure they're fully covered.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the edges to crisp slightly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and, if desired, slices of avocado and lime wedges for squeezing over the top.
Serve warm and enjoy your Tofu Mole Enchiladas!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
