These vegan Spinach, Tofu, and Pine Nut Enchiladas are rich and satisfying with a creamy roasted green chile sauce. They may just become your new favorite weeknight or weekend meal!
I have been having fun making Mexican inspired dishes lately. These Spinach, Tofu, and Pine Nut Enchiladas 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.
Other Mexican Inspired Recipes You Might Like
- Smothered Vegan Burritos
- Vegan Mexican Tortilla Pizza
- Vegan Mexican Hot Chocolate
- Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce
- Bean and Corn Enchiladas
Spinach, Tofu, and Pine Nut Enchiladas
Don’t eat out, make these vegan enchiladas instead. They are sure to please!
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I love these Pyrex baking dishes! They’re great because they come with a cover, so I can put them in the fridge.
Spinach, Tofu, and Pine Nut Enchiladas
These vegan Spinach, Tofu, and Pine Nut Enchiladas are rich and satisfying with a creamy roasted green chile sauce. They may just become your new favorite weeknight or weekend meal!
Ingredients
Creamy Roasted Green Chile Sauce
- 1 cup raw cashews
- 1/4 cup roasted green chiles or canned green chiles
- 1 clove garlic minced
- 1/4 cup cilantro
- 1/2 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
Instructions
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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.
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Enchiladas: Heat a pan on medium heat and toast pine nuts until they start to brown and become fragrant.
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Preheat oven to 350°.
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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.
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In a food processor, add spinach mixture and tofu. Mix to combine.
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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.
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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.
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Pour the enchilada sauce over tortillas. Bake at 350° for 20-25 minutes*.
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To serve, pour creamy roasted green chile sauce on top. Sprinkle pine nuts and cilantro and serve.
Recipe Notes
You could also bake the enchiladas with the creamy roasted green chile sauce instead of serving the sauce cold.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Chrissa- Physical Kitchness says
WOW – I am loving this!!! What a great way to use tofu – love that it’s so inexpensive too!
Willow Moon says
Thanks Chrissa!
Deynece says
This looks so so yummy!!!! I can’t wait to try this!!
maggieunz Unzueta says
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.
Madeline Hall says
I recently made a cashew cream and absolutely loved it! These enchiladas look amazing, and as a Texas girl, I approve! ; )
Willow Moon says
Thanks Madeline!
carolinecocker15 says
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!
Willow Moon says
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!
Ashleigh says
Ohhhh this recipe looks so good! I love trying new dishes and this on is it.Thank you for sharing!
Willow Moon says
Thanks Ashleigh!
Natalie @ A Fit Philosophy says
I loveeeeee pine nuts! AND on enchiladas??! So creative!
Willow Moon says
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!
Aarika says
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. =)
Willow Moon says
Thanks Aarika! That’s one area I am striving to improve in daily!
RaNesha says
Wow sounds perfect and light for lunch
Francine says
I made these this weekend and the whole family loved them. Thanks so much!
Willow Moon says
That makes me so happy! Thanks Francine!