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    Home » Recipes » Mexican Inspired

    Published: May 25, 2016 · Modified: May 23, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Enchiladas Verdes with Spinach and Tofu

    Jump to Recipe Pin

    These Vegan Enchiladas Verdes with Spinach and Tofu are rich and satisfying with a creamy roasted green chile sauce. They may just become your new favorite weeknight or weekend meal!

    Spinach, Tofu, and Pine Nut Enchiladas birds eye view.

    I  have been having fun making Mexican inspired dishes lately. These Vegan Enchiladas Verdes with Spinach and Tofu were inspired from two sources.

    The first is from a Mexican restaurant where I always order one of two types of enchiladas. One of them is spinach and pine nut. It comes with a red sauce, and I order it without the cheese.

    The other inspiration is from my Eggplant Lasagna. In it, I included Tofu Ricotta.

    I really liked the consistency of the tofu in the lasagna and decided I wanted to make enchiladas with tofu. I decided on a green enchilada sauce since I've already made two enchilada recipes with red sauce.

    To add some spice to this recipe, I made a creamy roasted green chile sauce. The roasted green chiles that I used happen to be quite spicy, so not many were needed.

    I always have roasted green chiles in my freezer because they add so much flavor to any dish. If you don't have access to green chiles, or don't feel like roasting them, you could use canned ones instead.

    I have another tofu enchilada recipe that has a red sauce and veggies if you prefer that.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 📖 Variations / Additions
    • 💭 Tips
    • Vegan Mexican Recipes
    • 📋 Recipe
    • 💬 Comments

    🧾 Ingredients

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    Creamy Roasted Green Chile Sauce

    You can make this sauce or just use all-green enchilada sauce. It adds an extra dimension of flavor, but is unnecessary.

    • Raw cashews: Adds a creamy flavor. Only raw cashews will work.
    • Roasted green chiles: Adds a spicy flavor. You can roast your own or use canned.
    • Garlic: Adds a pungent flavor.
    • Cilantro: Adds a bright flavor.
    • Water: Thins out the sauce.
    • Salt and pepper: Enhances flavors and adds flavor.

    Enchiladas

    • Pine nuts: Adds a nutty flavor. You could also use sliced almonds.
    • Onion: Adds a sweet pungent flavor.
    • Olive oil: To cook the onions, garlic, and pepper.
    • Garlic: Adds a pungent flavor.
    • Serrano pepper: Adds spice. For less heat, remove the ribs and seeds or use a jalapeño pepper or a poblano pepper.
    • Spinach: I like spinach because it is mild in flavor. You could also use kale or another green.
    • Tofu: I used firm tofu packed in water found in the refrigerated section of the grocery store. You could also use extra firm.
    • Salt and pepper: Enhances flavors and adds flavor.
    • Corn tortillas: You could also use flour tortillas if you need to.
    • Green enchilada sauce: Adds a mild spicy flavor depending upon the green enchilada sauce you buy. You could also use tomatillo salsa verde.
    • Chopped cilantro: For garnish. You could leave it off.

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    🔪 Instructions

    Step 1: Soak the raw cashews in water for at least an hour in room temperature water or 15 minutes in hot water. Drain the water and add them to a high speed blender along with the rest of the sauce ingredients.

    Blend until smooth and creamy.

    Step 2: Toast pine nuts in a skillet on medium heat for a few minutes, until fragrant.

    Step 3: Heat olive oil in a pan on medium heat. Add onions and cook until translucent.

    Add garlic and serrano pepper and cook another minute. Add spinach and cook until wilted.

    Step 4: In a food processor add spinach mixture and tofu. Blend until smooth and creamy.

    Step 5: In a skillet add a splash of olive oil. Add one tortilla at a time an cook for a few seconds on both side. Set on a paper towel lined plate to soak up the excess oil.

    Step 6: In a 9x 13 baking dish (or similar size), pour half the green enchilada sauce. Take a tortilla and fill it with a couple large spoonfuls of the tofu spinach mixture.

    Roll tightly and place seam side down into the baking dish on top of the enchilada sauce. Repeat with the rest or the tortillas.

    Pour the rest of the green enchilada sauce on top.

    You can also pour the creamy roasted green chile sauce and bake, or bake and then add the creamy roasted green chile sauce on top. You can also leave it off altogether.

    Spinach, Tofu, and Pine Nut Enchiladas birds eye view close up of enchiladas in baking dish.

    🥡 Storage

    This vegan enchiladas verdes recipe will last 5 days in an airtight container in the fridge.

    📖 Variations / Additions

    • Kale
    • Almonds
    • Mushrooms
    • Black beans or refried beans
    • Vegetables
    • Vegan monterey jack cheese
    • Nutritional yeast
    • Vegan sour cream for serving
    • Large gluten-free tortillas to make smothered burritos

    💭 Tips

    • It may be tempting to skip the step for frying the corn tortillas. Frying them in oil adds flavor and makes them more pliable. Traditionally, after frying the tortillas, you would dip them in heated enchilada sauce. I skip this step because it's messy, and the tortillas still soak up the sauce once they are in the baking dish.
    • Don't overstuff the tortillas. You want to be able to roll them and have them stay together. Depending upon the size of your tortillas, 3-4 tablespoons of filling should be sufficient.

    Vegan Mexican Recipes

    • Vegan Enchiladas on a plate.
      Vegan Tofu Enchiladas with Black Beans
    • Vegan Chilaquiles
      Vegan Chilaquiles
    • Smothered Vegan Burritos
      Smothered Vegan Burritos
    • Refried Bean Tacos on a cutting board with a ramekin of salsa.
      Refried Bean Tacos
    Spinach, Tofu, and Pine Nut Enchiladas close up.

    Don't eat out, make these vegan enchiladas instead. They are sure to please!

    *Don't forget to come back and leave your feedback and star rating.

    I love these Pyrex baking dishes! They're great because they come with a cover, so I can put them in the fridge.

    Pyrex Rectangular Food Storage

    📋 Recipe

    Spinach, Tofu, and Pine Nut Enchiladas
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    Print SaveSaved!
    5 from 3 votes

    Vegan Enchiladas Verdes with Spinach and Tofu

    These Vegan Enchiladas Verdes with Spinach and Tofu are rich and satisfying with a creamy roasted green chile sauce. They may just become your new favorite weeknight or weekend meal!
    Course Main Course
    Cuisine Mexican inspired
    Prep Time 10 minutes minutes
    Cook Time 37 minutes minutes
    Total Time 47 minutes minutes
    Servings 12
    Calories 254kcal
    Author Willow Moon
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    Equipment

    • food processor
    • high speed blender

    Ingredients

    Creamy Roasted Green Chile Sauce (optional)

    • 1 cup raw cashews
    • ¼ cup roasted green chiles  or canned green chiles
    • 1 clove garlic minced
    • ¼ cup cilantro
    • ½ cup water + water for soaking cashews
    • salt and pepper

    Enchiladas

    • 1  cup pine nuts (there will be extra for garnish)
    • 1 cup chopped onion
    • 1 tablespoon olive oil + more for tortillas
    • 1 clove garlic minced
    • 1  tablespoon finely chopped serrano pepper
    • 6 cups spinach
    • 14 oz. firm tofu
    • salt and pepper
    • 12 corn tortillas
    • 15 oz. medium green enchilada sauce
    • chopped cilantro
    US Customary - Metric

    Instructions

    Creamy Roasted Green Chile Sauce

    • Soak raw cashews in water for at least an hour. Drain. Put in a blender along with roasted green chiles, garlic, cilantro, water, salt, and pepper. If you want it to thicken, refrigerate before serving.

    Enchiladas

    • Heat a pan on medium heat and toast pine nuts until they start to brown and become fragrant.
    • Preheat oven to 350°.
    • Pour olive oil in a hot pan. Add chopped onion and cook until translucent on medium heat.
    • Add garlic and serrano pepper. Cook for about a minute longer. Add spinach and cook until wilted.
    • In a food processor, add spinach mixture and tofu. Mix to combine.
    • Add olive oil to a hot pan. Add one tortilla at a time and cook for 10 seconds on medium heat on each side. Place tortillas on paper towels to soak up some of the oil.
    • Pour half of the green enchilada sauce in a 9x13 inch baking dish. On a tortilla, spoon a couple of tablespoons of the tofu spinach mixture. Sprinkle a couple of teaspoons of toasted pine nuts. Roll tightly and put seam side down in the baking dish. Repeat with the rest of tortillas.
    • Pour the enchilada sauce over tortillas. Bake at 350° for 20-25 minutes*.
    • To serve, pour creamy roasted green chile sauce on top. Sprinkle pine nuts and cilantro and serve.

    Notes

    You could also bake the enchiladas with the creamy roasted green chile sauce instead of serving the sauce cold.
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    Nutrition

    Calories: 254kcal | Carbohydrates: 22g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 344mg | Potassium: 293mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1675IU | Vitamin C: 7.2mg | Calcium: 86mg | Iron: 2.7mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Francine says

      July 08, 2018 at 6:17 pm

      I made these this weekend and the whole family loved them. Thanks so much!5 stars

      Reply
      • Willow Moon says

        July 10, 2018 at 2:03 pm

        That makes me so happy! Thanks Francine!

        Reply
    2. RaNesha says

      May 31, 2016 at 3:49 am

      Wow sounds perfect and light for lunch

      Reply
    3. Aarika says

      May 28, 2016 at 11:31 am

      This recipe sounds amazing! I can't wait to try your green chili sauce. Yum! I love your pictures. They are so bright and inviting. =)

      Reply
      • Willow Moon says

        May 28, 2016 at 4:38 pm

        Thanks Aarika! That's one area I am striving to improve in daily!

        Reply
    4. Natalie @ A Fit Philosophy says

      May 26, 2016 at 9:46 pm

      I loveeeeee pine nuts! AND on enchiladas??! So creative!

      Reply
      • Willow Moon says

        May 28, 2016 at 4:32 pm

        Thanks Natalie! Of course I had some inspiration from a local restaurant with using the pine nuts, but I guess that's one way to see if you're going to like something!

        Reply
    5. Ashleigh says

      May 26, 2016 at 9:42 pm

      Ohhhh this recipe looks so good! I love trying new dishes and this on is it.Thank you for sharing!

      Reply
      • Willow Moon says

        May 28, 2016 at 4:31 pm

        Thanks Ashleigh!

        Reply
    6. carolinecocker15 says

      May 26, 2016 at 2:10 pm

      VEGAN ENCHILADAS YASSSS. At first I was like, wow, that's a lot of ingredients, but actually it's all stuff that I always have in, and nothing weird. Thanks so much!

      Reply
      • Willow Moon says

        July 23, 2016 at 5:08 pm

        Thanks Caroline! Yes, sometimes I do put in a lot of ingredients. Mostly, I try to keep things simple, but sometimes I like to work with layers of flavors. I hope you enjoy them if you do try them!

        Reply
    7. Madeline Hall says

      May 26, 2016 at 10:37 am

      I recently made a cashew cream and absolutely loved it! These enchiladas look amazing, and as a Texas girl, I approve! ; )

      Reply
      • Willow Moon says

        May 26, 2016 at 4:52 pm

        Thanks Madeline!

        Reply
    8. maggieunz Unzueta says

      May 26, 2016 at 9:19 am

      Making fun of Mexican dishes... LOL. As a Mexican, no, these aren't traditional, but as a foodie, I would totally make these. They looks so yummy! The pine nuts would add a great texture too.

      Reply
    9. Deynece says

      May 26, 2016 at 9:04 am

      This looks so so yummy!!!! I can't wait to try this!!

      Reply
    10. Chrissa- Physical Kitchness says

      May 26, 2016 at 8:44 am

      WOW - I am loving this!!! What a great way to use tofu - love that it's so inexpensive too!

      Reply
      • Willow Moon says

        May 26, 2016 at 4:50 pm

        Thanks Chrissa!

        Reply

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