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!

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.

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Spinach, Tofu, and Pine Nut Enchiladas

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

1. 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.
2. Enchiladas: Heat a pan on medium heat and toast pine nuts until they start to brown and become fragrant.
3. Preheat oven to 350ᵒ.
4. 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.
5. In a food processor, add spinach mixture and tofu. Mix to combine.
6. 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.
7. Pour half of the green enchilada sauce in a 9×13 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.
8. Pour the enchilada sauce over tortillas. Bake at 350° for 20-25 minutes*.
9. To serve, pour creamy roasted green chile sauce on top. Sprinkle pine nuts and cilantro and serve.

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