Tofu Enchiladas with Mushrooms and Sweet Corn

This recipe goes out to the hermetically sealed silken tofu that’s been living in my pantry for a year. It’s dutifully sat on the shelf ready for action. There’s a number of UVK silken tofu recipes that this bad boy could have been used in (creamy polenta, cheesy grits, Greek spinach pie, etc), but instead, I put together this delightful recipe for vegan mushroom tofu enchiladas.

This vegan tofu enchiladas recipe has a creamy white sauce with lite coconut milk and canned green chiles. Inside the tortilla, you’ll find a vegan enchilada filling with crumbled silken tofu, sliced mushrooms, sweet corn, tomato, and loads of fresh cilantro. It’s flavorful, savory and delicious.

If you pair it with a side of Smashed Potatoes with Scallions and Cilantro, you’re in for a hearty meal. I hope you enjoy it!

And explore additional UVK recipes, like Vegan Tortilla Soup, Marinated Grilled or Baked Tofu, Vegan Tofu Ricotta Cheese, Coconut Corn Soup with Soy Curls, Creamy Coconut Kidney Bean Soup and more 💚

Tofu Enchiladas with Mushrooms and Sweet Corn

Creamy Coconut Enchilada Sauce:

2 Tbsp vegan butter

3 Tbsp all-purpose flour

½ cup water

13.66 ounce can of lite coconut milk

4 ounce can of green chilies

1 Tbsp lime juice

½ tsp garlic powder

½ tsp onion powder

¼ tsp salt

Tofu Enchilada Filling:

1 Tbsp vegan butter

1 cup chopped onion

8 ounce package of sliced mushrooms

3 garlic cloves, chopped

1 tsp ground cumin

½ tsp paprika

½ tsp salt

1 cup fresh (or frozen) sweet corn

1 Roma tomato, small dice

½ cup chopped fresh cilantro

12.3 ounce package of extra firm silken tofu, drained and crumbled

8 6″ tortillas (I used tortillas that were a blend of white corn and flour)

Shredded vegan cheese, to top (I used Follow Your Heart Shredded Mozzarella)

Chopped cilantro, to top

1. First, you’ll make the sauce for the tofu mushroom enchiladas. In a medium saucepan, add 2 Tbsp vegan butter. Melt over medium-high heat. Then, whisk in the flour. It should form a crumbly paste. Whisk in the water until all the lumps are gone and it thickens.

2. Over medium-high heat, whisk in the coconut milk, green chilies, lime juice, garlic powder, onion powder, and salt. Continue whisking until it thickens. Taste the enchilada sauce, and adjust seasonings, if needed (More salt? More lime juice?). Remove from heat and set aside.

3. Next, you’ll work on the mushroom-tofu enchilada filling. In a large skillet, add 1 Tbsp vegan butter, onions and a dash of salt. Stirring around, sauté over medium-high heat for ~5 minutes or until the onions are soft and golden.

4. Then, add the mushrooms and sauté an additional 5 minutes. Move the mushrooms around every now and then.

5. Add the garlic, cumin, paprika, salt and sweet corn. Stir around for a minute or two, and then, remove from heat.

6. Add the tomatoes, cilantro and silken tofu. Stir until everything is well incorporated.

7. Preheat the oven to 375º F. Grease a 9″ X 13″ baking pan.

8. Add ~1 cup of the enchilada sauce to the baking pan, and spread in an even layer across the bottom.

9. Fill a tortilla with the mushroom tofu enchilada filling (see photo above). Then, place it seam side down in the prepared pan.

10. Continue filling tortillas and placing them in the pan. While I am filling tortillas, I like to butt the wooden spoon handle up against the finished tortillas. As I add to the pan, it puts a little pressure on the finished tortillas, and keeps them rolled up (see photo above).

11. When all the tortillas are finished, ladle the sauce over the tortillas–paying special attention to coating the edges. You may not use all the sauce. Save any extra for serving. Then, top with as much or as little vegan cheese as you like.

12. Cover with aluminum foil. Bake at 375º F for 25 minutes. Remove from the oven and top the vegan tofu enchiladas with chopped fresh cilantro. Serve.