Low Sodium Classic Tofu Enchiladas

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the filling

1 block (14 oz) extra-firm tofu, pressed and crumbled
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
2 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For assembling

2 cups red enchilada sauce (store-bought or homemade)
8 corn tortillas (6-inch)
1 ½ cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

¼ cup fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with a thin layer of enchilada sauce (about 1/4 cup) and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the crumbled tofu in a single layer and cook, stirring occasionally, until the pieces are lightly golden and any surface moisture has evaporated, about 6–8 minutes. Transfer the tofu to a bowl and set aside.

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