Tofu Enchilada Bake

Super simple
Super simple
Super simple
Super simple
1:00 h

We love Mexcian food at BOSH! HQ, and if there's one thing that gets our tastebuds going, it's enchiladas. Fluffy corn tortillas stuffed with a wonderfully-spiced filling, smothered in sauce and cheese. What's not to love?

For this iteration of the Mexican staple, we've used tofu and king oyster mushrooms to get that meaty consistency in the filling. Couple that with sweet paprika, hot sauce, cumin and coriander, and you have a dish that will tingle your tongue and leave you desperate for another serving.

Start cooking ➞




For the enchiladas

<item-todo-done>2 onions<item-todo-done><item-todo-done>300g king oyster mushrooms<item-todo-done><item-todo-done>280g extra firm tofu, pressed and drained<item-todo-done><item-todo-done>1 tsp sweet paprika<item-todo-done><item-todo-done>4 large tortilla wraps<item-todo-done><item-todo-done> olive oil<item-todo-done>

For the sauce

<item-todo-done>3 tbsp hot sauce<item-todo-done><item-todo-done>250g fresh plum tomatoes<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>60ml vegetable oil<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>300ml water<item-todo-done><item-todo-done>2 tbsp gram flour<item-todo-done><item-todo-done>1 tsp sweet paprika<item-todo-done><item-todo-done> good pinch salt and pepper to taste<item-todo-done>

For the topping

<item-todo-done>250g grated plant-based cheese<item-todo-done><item-todo-done> hot sauce<item-todo-done><item-todo-done> fresh coriander leaves<item-todo-done>

Before you start

Preheated oven to 200 degrees, fan setting | Powerful blender | Large deep roasting dish or casserole pan | Large saucepan

Make the sauce

  • Place all of the sauce ingredients into a blender and blend until smooth.
  • Pour the mixture into a pan over a medium heat and bring to a boil.
  • Once boiling, turn down the heat and simmer for 5-6 minutes until thickened.

Cook the filling

  • Peel and slice the onion.
  • Pull the mushrooms with forks until you have a pulled-like consistency.
  • Drain and coarsely grate the tofu.
  • Place a large pan over a medium heat and add a drizzle of olive oil.
  • Once warm, add the sliced onions and a pinch of salt.
  • Mix well and cook for 5-10 minutes until soft.
  • Once soft, add the pulled mushrooms and grated tofu and cook for another 10 minutes.
  • Add the paprika and cook for 1 minute, then spoon in 5 tablespoons of the enchilada sauce.
  • Leave to simmer over a low heat for another 5-10 minutes.

Assemble the dish

  • Pour half of the sauce onto the bottom of a baking dish and top with a good amount of grated cheese.
  • Spoon equal amounts of the cooked mushroom and tofu mixture into each tortilla and wrap up each one before placing on top of the sauce.
  • Once you have all of the wrapped tortillas in a line in the pan, top with the rest of the sauce and sprinkle over the remaining cheese and cook in the oven for 20 minutes.

Time to serve

  • Once cooked, remove the dish from the oven and drizzle with hot sauce.
  • Sprinkle with some black pepper and garnish with coriander** **leaves.
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