Mexican Tofu and Mushroom Enchiladas

Author: Recipes_se
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Diabetes: Low Sugars!
Hypertension: Low Sodium!
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Casserole, Main Course
Cuisine Mexican
Servings 4 servings


  • Oven
  • Stove


  • 1 block firm tofu diced small
  • 5 Portobello mushrooms chopped
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 2 tsp chili powder
  • 1/2 cup black olives sliced
  • 15 oz can of enchilada sauce divided, no additives, no dyes
  • 8 unbleached flour or plant-based tortillas whole wheat
  • 1/2 cup plant-based cheese violife brand


  • Preheat the oven to 350 degrees.
  • In a large skillet, saut√© the tofu, mushrooms, onion, and garlic in the olive oil. Mix in the chili powder and stir well.
  • Remove from the stove and mix in the black olives and about 1/3 to 1/2 cups of the enchilada sauce. Mix well.
  • In the bottom of a casserole dish or baking dish, spread a thin layer of enchilada sauce.
  • On each tortilla, place about 1/4 cup of tofu and mushroom mixture and gently roll. Place into the casserole dish keeping them snugly together. Top with the rest of the enchilada sauce, covering each tortilla well.
  • Spread the plant-based cheese over the top and bake for 25 minutes.

My Notes

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