Seed Oil Free Pickled Jalapeño Tofu Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- ⅓ cup pickled jalapeños, roughly chopped
- 2 tbsp pickled jalapeño brine (from the jar)
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
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For the enchilada sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 can (15 oz) tomato sauce
- 1 cup low-sodium vegetable broth
- ½ tsp salt
For assembling
- 8 corn tortillas (6-inch)
- 1 cup shredded monterey jack cheese
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ cup thinly sliced radishes (optional)
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Press the tofu firmly between two clean kitchen towels or paper towels, pressing out as much moisture as possible, then crumble it into rough, pea-sized pieces.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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