Colorful Vegan Tofu And Veggie Enchilada Casserole Recipes

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.

VEGETABLE CASSEROLE WITH TOFU TOPPING

Steps:

• Sauté vegetables:
• Put oven rack in middle position and preheat oven to 350°F.
• Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
• Make topping:
• Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

VEGETARIAN ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers.
• Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
• Serve with sour cream and salsa!

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.

VEGAN ENCHILADA CASSEROLE

Steps:

• 1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
• 2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
• 3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
• 4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
• 5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.