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.

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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 also have a tofu enchilada recipe and a jackfruit enchilada recipe that both have a red sauce if you prefer.

Jump to:

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

🧾 Ingredients

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.

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

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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.