I made this meal for Josh’s family, but it is dedicated to my Mom – a woman who loves enchiladas more than anyone else I’ll ever know!





  • Tofu, pressed and diced
  • Garlic, chopped
  • Onion, chopped
  • Mushrooms, chopped
  • Tomato, chopped
  • Adzuki Beans, rinsed and drained
  • Cilantro, chopped
  • Frozen Mixed Vegetables (I wanted just corn but they store was out)
  • Cheese, grated
  • Chili Powder
  • Cumin
  • Oregano
  • S&P
  • Olive Oil
  • Fire Roasted Tomatoes
  • Roasted Rep Peppers
  • Mild chopped Green Chilies
  • Avocado
  • Salt
  • Lime Juice
  • Olive Oil
  • Tomato, chopped


  1. Press the tofu… place the whole block of tofu in between paper towels and place a heavy pan on top of the tofu. Let sit for ~20 minutes. Then slice the tofu into small cubes and place on a baking sheet. Season with salt and pepper. Place in a preheated 400° oven and bake until the tofu is crispy and light brown on the outside (~30 minutes).
  2. Sauté the garlic and onion. After you’ve taken out what is needed for the enchilada sauce add the spices and cook shortly. Then add the mushrooms, tomatoes, cilantro, and frozen mixed vegetables. Cook until frozen vegetables are soft and any liquid from them is cooked off. Remove from heat and add the baked tofu.
  3. Spread a thin layer of enchilada sauce on the bottom of the baking dish. I have Joshua help me with this part… it’s so much easier to have him heat the tortillas as I fill them to keep the process moving. On a gas burner heat the tortillas until pliable, add some of the filling and shredded cheese, roll up and place in baking dish. Continue until the baking dish is filled with tortillas. Use the rest of the enchilada sauce to spread an even layer over the tortillas. Top with shredded cheese. Bake covered in a 350° oven until warmed through, ~30 minutes, and then remove the cover and cook until the cheese has bubbled and browned.
  4. Chop the avocado and place in a bowl. Add the tomatoes and ~1 tsp of olive oil, salt, and lime juice. Mix well and adjust seasonings if necessary.
  5. Serve with guacamole, sour cream, and hot sauce.









Ghanni my little helper


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