Smoked Tofu and Red Pepper Enchiladas

Name: Smoked Tofu and Red Pepper Enchiladas
Cook time: PT60 MinutesM
Yield: Feeds 4-6 serving(s)

60 Minutes

Feeds 4-6

These smoky tofu and black bean enchiladas are rich, comforting, and packed with flavour. The homemade enchilada sauce gets its deep smoky taste from charred vegetables and chipotle, while the filling combines creamy beans, smoky tofu, soft vegetables, and melted cheese. Perfect for a cosy dinner and even better served straight from the oven with a dollop of sour cream.

Enchilada Sauce

½ Red onion

3 Garlic cloves

2 Tomatoes

1 Red chilli

300g Jarred roasted red peppers

1–2 Tbsp chipotle paste

1–2 Tsp chilli powder (optional)

½ Tsp cumin seeds

Black Beans

1 Tsp cumin seeds

½ Red onion, finely chopped

2 Cloves garlic, grated or finely chopped

1 Tin black beans or pinto beans, including the liquid

Tofu & Vegetable Filling

1 Tsp cumin seeds

½ Onion, sliced

1 Red pepper, sliced

½ Courgette, cubed or grated

3 Cloves garlic, grated or finely chopped

250g Smoked tofu, grated

1 Tsp chilli powder

2 Tsp smoked paprika

2 Tsp oregano

To Assemble

Tortillas

Grated cheese

Sour cream, to serve

Coriander, to serve

Step 1

Char the red onion, garlic, tomatoes, and red chilli over an open flame until blackened and smoky. Alternatively, place them under a very hot grill for a few minutes until nicely charred.

Step 2

Transfer the vegetables to a blender along with the roasted red peppers, chipotle paste, chilli powder, cumin seeds, and 200ml water. Blend until completely smooth.

Step 3

Heat a little olive oil in a saucepan, pour in the sauce, and simmer gently for 10–15 minutes until rich and slightly thickened. The sauce should still be pourable, so add a splash of water if needed.

Step 4

Heat a generous glug of olive oil in a frying pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds. Add the chopped onion and garlic and cook for about 5 minutes until softened.

Step 5

Pour in the entire tin of beans, including the liquid. Simmer for 5 minutes, lightly mashing some of the beans with a potato masher to create a creamy texture. Season generously with salt.

Step 6

Heat olive oil in a large frying pan and add the cumin seeds. Once fragrant, add the onion, red pepper, courgette, garlic, chilli powder, and smoked paprika. Cook for about 5 minutes until softened.

Step 7

Add the grated smoked tofu and 1 tsp salt, then continue cooking for another 5–10 minutes until everything is cooked through and slightly golden. Stir through the oregano and adjust seasoning to taste.

Step 8

Preheat the oven to 200°C.

Step 9

Lay a tortilla flat and spread over a spoonful of the bean mixture. Top with 2–3 tablespoons of the tofu filling and a sprinkle of grated cheese. Roll up tightly and place seam-side down in a baking dish. Repeat with the remaining tortillas.

Step 10

Bake for 15 minutes until lightly golden. Remove from the oven and pour over the enchilada sauce, making sure all the tortillas are covered. Top generously with more grated cheese and bake for a further 10 minutes until bubbling and golden.