Vegan Thai Tofu Enchiladas
Happy Super Bowl Sunday, everyone!
Are you excited for the game?
The half-time show?
Chicken wings, nachos, pizza and the like are all good options but I whipped up something special this year, Thai Tofu Enchiladas.
Super Bowl LI is in Houston so Tex-Mex fare seemed appropriate and because I’m an overachiever (or maybe just plain crazy), I figured why not throw in a little more fusion.
Y’know, go for the whole enchilada.
Sorry, I know that was corny.
…Because corn tortillas…like the corn tortillas that you use to make enchiladas…are you laughing yet?
Okay, now that I’ve sufficiently filled my daily food pun quota, I’ll stop.
So onto Thai Tofu Enchiladas and what makes them different from traditional enchiladas.
What makes these enchiladas special are the dual sauces. A thick peanut-sriracha sauce enhances the tofu-veggie filling while a traditional red sauce-coconut milk combo blankets the top.
Many of the usual suspects in red enchilada sauce are present, including chili powder (for extra credit, use dried chiles), oregano, cumin and garlic. However the Thai flavors come through with coconut milk, red curry paste, ginger paste, etc.
Just look at that bit of sauce crusting the side of the dish— comfort food at it’s best.
And to cut through the heat and heaviness, diced mango and lime juice add a welcome brightness.
Two sauces, tofu, corn, red bell pepper, tomato, onion, black beans, mango, green chiles, avocado, with or without cheese, what more could you want?
Absolutely perfect for winter nights spent dreaming of the tropics— and with lite coconut milk, lots of veggies and plenty of protein, you won’t completely blow your swimsuit diet.
It might not be the prettiest dish (it’s more aesthetically pleasing if you sprinkle the top with lots of cheese, but it’s definitely a flavor explosion.
Our Super Bowl meal is going to be made complete with rice, beans and this Lime & Ginger Sweetened Condensed Milk Cake with Tamarind Soda Glaze.
Go Patriots! Go Falcons! Go get cooking!
VEGAN THAI TOFU ENCHILADAS
Author: Allspice & Ally
Recipe Type: Tofu
Bake Time: 30 minutes
Mix up your Meatless Monday routine with Vegan Thai Tofu Enchiladas. Made with two sauces, three types of protein and packed with veggies, this fusion recipe will wake up your tastebuds and start the week off right.
12 oz. block of extra firm tofu
18 six-inch corn tortillas
1 small onion
1 tablespoon minced garlic
Half a red bell pepper, julienned
Half a red bell pepper, diced
1/4 cup shredded carrots
3 oz canned diced green chiles
1 15 oz. can black beans, rinsed
1 15 oz. can diced mango, drained
1 7 oz. can white corn
1 tomato, diced
Salt, pepper, ginger powder, chili powder
Optional: Lime zest, cilantro, shredded cheese
Peanut-Sriracha Sauce Ingredients
1/4 cup peanut butter
1/2 tablespoon Sriracha
1/2 tablespoon soy sauce
1 teaspoon sesame oil
1/2 tablespoon lime juice
Coconut Milk Enchilada Sauce Ingredients
1 13.5 oz. can lite coconut milk
1/4 cup crushed peanuts
2 tablespoons flour
2 tablespoons lime juice
11/2 tablespoons dark brown sugar
11/2 tablespoons chili powder
1 tablespoon red curry paste
1 tablespoon oyster sauce (Substitute with hoisin sauce for a vegan alternative)
1 teaspoon rice wine vinegar
1 teaspoon garlic powder
1/2 tablespoon ginger paste
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
Olive oil, sesame oil
Tofu Filling Instructions
- Wrap the block of tofu in paper towels and place on a plate. Top with another plate and a weight. (I usually use a can.) Rest 30 minutes to absorb the water and pat dry.
- Heat two tablespoons of olive oil in a large skillet on medium high heat.
- Add diced onion and cook 3 to 5 minutes until softened.
- Add minced garlic, shredded carrots and julienned red bell pepper.
- Crumble the tofu into the skillet. (It should vaguely resemble ground beef.)
- Cook until the tofu browns, 20 to 30 minutes depending on the size of your pan.
- Remove from heat and set aside.
Black Bean-Mango Salsa Instructions
- Combine black beans with corn, diced tomato, diced red bell pepper and half the can of diced mango.
- Season with salt, lime juice and cilantro.
- Set aside.
Peanut-Sriracha Sauce Instructions
- If your peanut butter is refrigerated, microwave it until stirrable.
- Mix peanut butter with Sriracha, soy sauce, lime juice and sesame oil.
- Set aside.
Coconut Milk Enchilada Sauce Instructions
- In a saucepan, heat 1 tablespoon olive oil and 1/2 tablespoon sesame oil over medium high heat.
- Add flour and cook for a minute. (We’re making a roux.)
- Stir in chili powder, garlic powder, salt, oregano and cumin. Cook 30 seconds or until the spices become fragrant.
- Slowly add coconut milk while whisking out the lumps.
- Increase the heat and once the mixture begins to simmer, add red curry paste, lime juice, brown sugar, ginger paste, rice wine vinegar and either oyster sauce or hoisin sauce.
- Whisk for 10-15 minutes until reduced and thickened.
- Add crushed peanuts and set aside.
- Lightly pan fry corn tortillas over medium high heat until golden but still flexible. Blot with paper towels to absorb excess oil.
- Add half the peanut-sriracha sauce to the tofu mixture and combine.
- Spread the remaining sauce slightly off center on each tortilla.
- Place tofu mixture and black bean salsa over the sauce.
- Optional: Add a thin slice of avocado and sprinkle with cheese.
- Roll tightly and place seam side down in a 9X13″ shallow baking dish.
- Repeat until you’ve used all the tofu mixture but still have leftover salsa. The remaining black bean-mango salsa can be eaten as a side dish or mixed with rice. (I usually fill 18 to 19 tortillas.)
- Make sure the enchiladas are snugly arranged in a single layer.
- Pour the coconut milk sauce overtop the enchiladas and top with optional shredded cheese and more diced green chili.
- Bake uncovered 325°F for 20 to 30 minutes. If you used cheese, it should be melted and browned.
- Serve immediately with lime wedges, avocado, crushed peanuts, black bean-mango salsa, cilantro.
Pairs Well With
* If you’re short on time, slice the tofu before wrapping it in paper towels. More surface area means faster drying time. It’s easier to crumble the tofu if it’s been sliced anyway.
* Really short on time? Make the Coconut Milk Sauce ahead of time or try mixing coconut milk with store bought enchilada sauce. I’ve never tried the latter so let me know how it turns out!
* My go-to cheese in these enchiladas are cheddar and Monterey Jack but you can use your favorite non-dairy cheese.
* Make sure you don’t reduce the Coconut Milk Sauce too much or else your enchiladas will be on the drier side.
* As is the case with most enchiladas, these are best served warm and eaten immediately. Leftovers tend to get a little dry and/or soggy. A conundrum but it does happen!
(I still enjoy the leftovers though and just think of it like a burrito bowl.)
* Corn tortillas are traditional for enchiladas but flour tortillas will work in a pinch. I’ve been told some people prefer flour tortilla enchiladas but I think that seems a little too burrito-like.
* For extra credit, use dried chiles and onions instead of chili powder in the enchilada sauce and top the dish with shredded cheese for the melt-factor (Try cheddar, Monterey Jack or Oaxaca) and finish with crumbled Queso Fresco. Yum!
* To recreate the dish photographed above, top Thai Tofu Enchiladas with mashed avocado, diced tomatoes and lime zest.