Vegetarian Green Chili Tofu Enchilada

Vegetarian Green Chili Tofu Enchilada

Meatless Dishes

We love green chilies and enchiladas, but wanted to make something sans meat on this rendition. This Vegetarian Green Chili Tofu Enchilada is low sodium once you rinse off the green chilies and packed with good ingredients. Serve this with a side salad or black beans and you’re set until the next snack or meal. This recipe serves 6 to 8 hungry peeps.

Vegetarian Green Chili Tofu Enchilada

Vegetarian Green Chili Tofu Enchilada

This will take you less than 50 minutes to put together, cook and serve. I like to make two smaller trays sometimes and freeze one for later. No need to cook it before freezing.

Vegetarian Green Chili Tofu Enchilada
Preheat oven to 350ºF and spray non-stick coating onto 9 x 13 pan tray or glassware.
Vegetarian Green Chili Tofu Enchilada
In a medium bowl, add items 1 through 5 and mix well.
Vegetarian Green Chili Tofu Enchilada
In a small bowl, add 2 whole chilies after dicing them. Add diced tomatoes, and a handful of cubed tofu. Set aside.
Vegetarian Green Chili Tofu Enchilada
Layer bottom of tray with whole green chilies. Alternate their directions so that you evenly cover the bottom. (see picture)
Vegetarian Green Chili Tofu Enchilada
Evenly spread 1 c. of cheddar over chilies.
Vegetarian Green Chili Tofu Enchilada
Cut tofu into 1/4 inch slices.
Vegetarian Green Chili Tofu Enchilada
Lay tofu slices over chilies and cheddar. Leave a small space between each of the slices so batter can sink through. Sprinkle 1 c. cheese over the top.
Vegetarian Green Chili Tofu Enchilada
Pour batter over your layered enchilada – it will evenly distribute.
Vegetarian Green Chili Tofu Enchilada
Evenly sprinkle items in small bowl (diced chilies, tomatoes and tofu). Sprinkle smoked paprika and ancho chili pepper, if desired.
Vegetarian Green Chili Tofu Enchilada
Cook in center of oven for 35 minutes. Cool for 10 and serve with desired garnish.

Vegetarian Green Chili Tofu Enchilada

Ingredients

  1. Large Eggs – 8
  2. Milk – 1 c.
  3. Flour – 1 c.
  4. Smoked Paprika – 1 Tbs.
  5. Ancho Chili Pepper – 2 tsp.
  6. Hatch Whole Green Chilies – 27 oz. (or 14 green chilies)
  7. Extra Firm Tofu – 14 oz. pack
  8. Cheddar Cheese – 2 c. (mild, medium or sharp)
  9. Diced Tomato – 1 c.
  10. Smoked Spanish Paprika, Ancho Chili Pepper, Green Onions, & Avocado (dicing tip) – garnish

Directions

  1. Preheat oven to 350ºF.
  2. Spray non-stick coating onto 9 x 13 pan tray or glassware.
  3. In a medium bowl, add items 1 through 5 and mix well.
  4. In a small bowl, add 2 whole chilies after dicing them. Add diced tomatoes, and a handful of cubed tofu. Set aside.
  5. Layer bottom of tray with whole green chilies. Alternate their directions so that you evenly cover the bottom. (see picture)
  6. Evenly spread 1 c. of cheddar over chilies.
  7. Cut tofu into 1/4 inch slices and evenly lay over chilies and cheddar. Leave a small space between each of the slices so batter can sink through.
  8. Evenly spread 1 c. of cheddar over tofu.
  9. Pour batter over your layered enchilada – it will evenly distribute.
  10. Evenly sprinkle items in small bowl (diced chilies, tomatoes and tofu).
  11. Sprinkle Smoked Spanish Paprika and Ancho Chili Pepper, if desired.
  12. Cook on center rack of oven for 35 minutes. Cool for 10 and serve with desired garnish.

Pin Vegetarian Green Chili Tofu Enchilada

Vegetarian Green Chili Tofu Enchilada

OurCookery

16 Comments

  1. I have a friend who would love this!! I’ll be sharing it with her 😉💕

     
  2. This looks amaaazing, great idea adding green chilis!

     
  3. Yum! I’m trying to eat a more plant-based diet, and this looks like the perfect recipe to add to our menu!

     
  4. I pinned this! Can’t wait to make it!

     
  5. I’m all about eating more meatless meals. This looks like something I must save for later.

     
  6. amazing post i am also vegetarian and love their colors specially thats make yummy and spicy

     
  7. I’m always looking for new things to try and this looks delicious!

    -Ashley

     
  8. We love enchiladas at our house! This looks like a fun variation to the basic chicken ones we always make!

     

Comments, Suggestions, Ideas?