Tofu and Portobello Enchiladas

Turn up the heat by adding some fresh minced or canned chilies. If you’re addicted to vegan cheese, add a handful of grated cheese to the filling as well as on top.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. canola oil
  • 1 block (14 oz.) firm tofu, diced
  • 5 portobello mushrooms, chopped
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 tsp. chili powder
  • 1 can (15 oz.) enchilada sauce, divided
  • 8 flour tortillas (10 inches)
  • 1⁄2 cup crumbled vegan Mexican-style cheese


  • Preheat oven to 350°F.
  • In a large skillet, heat the oil over medium-high heat. Sauté the tofu, mushrooms, onion, and garlic until tofu is just lightly sautéed, about 4 to 5 minutes. Add chili powder and heat for 1 more minute, stirring to coat well.
  • Remove from heat and stir in 1⁄3 cup enchilada sauce.
  • Spread a thin layer of enchilada sauce in the bottom of a baking pan or casserole dish.
  • Place about 1⁄4 cup of the tofu mixture in each tortilla and roll, placing snugly in the baking dish. Top with remaining enchilada sauce, coating the tops of each tortilla well.
  • Sprinkle with vegan cheese and bake for 25 to 30 minutes.