Spinach, Mushroom, and Tofu Enchiladas

Spinach, Mushroom, and Tofu Enchiladas

Serves 4-6


2 tablespoons olive oil

8 ounces mushrooms, cleaned and sliced (regular button mushrooms are fine)

1 large onion, peeled, cut in half lengthwise, then sliced thinly

1 roasted poblano pepper, cut into small pieces (see note below)

¾ cup extra-firm tofu, cut in ¼-inch dice (about 3-4 ounces)

1 9 or 10-ounce bag of fresh baby spinach


2 14.5 ounce cans fire-roasted diced tomato, drained and liquid reserved

1 14.5 ounce can vegetable broth

3 garlic cloves, smashed and peeled

1 fresh jalapeño chile, stem cut off and the pepper cut into small chunks

1 canned chipotle chile in adobo sauce

½ teaspoon salt

1 tablespoon olive oil

¼ cup sour cream (full fat or low fat)


12 small corn tortillas

Vegetable oil spray


1 cup crumbled Queso Fresco

¼ cup finely chopped onion or scallions

For the sauce – combine the drained tomatoes, garlic, salt, jalapeño and chipotle in a blender and blend until smooth.  Scrape the sides down a couple of times.  Heat the olive oil in a 3-quart saucepan that’s at least as wide as the tortillas (since you need to dip the tortillas in the sauce), then add the blended mixture, using a spatula to get it all out of the blender.  Bring to a boil, then simmer for 15 minutes or so, until very thick (you may want to use a splatter screen – a non-stick skillet is good here), stirring occasionally.  Add the vegetable stock and about a quarter cup of the reserved tomato liquid.  Bring to a boil again, and simmer for 20 minutes.  Off the heat, stir in the sour cream.  Cover the saucepan and set aside.  (You can do this ahead, just gently reheat the sauce before using).

For the filling – heat the olive oil in a large non-stick skillet until it’s shimmering and almost smoking.  Add the mushrooms and spread them out in as close to a single layer as possible.  Let them sit for at least 30 seconds, closer to a minute, so they brown on the bottom side.  Then use a spatula to flip them around and let them sit another minute.  Stir in the onion and tofu, along with some salt, and sauté until the onion is soft.  Add the spinach and stir it in to wilt.  Cover the pan and set the filling aside.

For the tortillas – spray the bottom of a skillet with vegetable oil spray and heat the skillet.  Put in a tortilla, then spray the top of it with the vegetable oil spray.  Leave it for 30 seconds or so, then flip it over and let it heat for another few seconds.  It should be pliable.  Repeat with the other tortillas.  Stack the tortillas on a plate as you heat them, then cover them with foil to keep them warm.

To assemble the enchiladas – using your hands, pick up one tortilla by the edge and dip it into the warm sauce.  Put it down on a plate, and put a small portion of the filling on it (no more than a quarter cup).  Roll up the enchilada, and put it on a dinner plate to serve.  Put three enchilada on each dinner plate.  Top with about a quarter cup of enchilada sauce, then a tablespoon of onions or scallions, and a quarter cup of crumbled Queso Fresco.  Serve hot.

Note on roasted poblanos:  It’s sometimes possible to find roasted poblano peppers in a jar.  If not, you can roast a poblano pepper under the broiler or right on a gas burner.  Get it good and charred all over, then put it in a bowl and cover the bowl with plastic wrap.  After it cools enough to handle, scrape off the charred skin, cut out the seed pod, then slice up the roasted pepper.

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