Cd's Famed Tofu Broccoli Enchiladas

Transform your weeknight dinner with Cd's Famed Tofu Broccoli Enchiladas, a flavorful and plant-based twist on a Tex-Mex favorite! Packed with protein-rich crumbled tofu and tender broccoli, these enchiladas are seasoned to perfection with smoky paprika, cumin, and fragrant garlic. Wrapped in warm corn tortillas, smothered in vibrant enchilada sauce, and optionally topped with melty vegan cheese, this recipe delivers bold, savory flavors in every bite. Ready in just 50 minutes, it’s a quick and nutritious option for your next family meal. Serve these golden, oven-baked enchiladas with a squeeze of lime and a sprinkle of fresh cilantro for added zest. Perfect for vegetarians and anyone craving indulgent yet healthy comfort food!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 3 cups broccoli florets
• 2 tbsp olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup vegan shredded cheese (optional)
• 1 lime wedges (for serving)
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Drain and press the tofu to remove excess moisture. Once pressed, crumble the tofu into small pieces with your hands.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic to the skillet and cook for another minute until fragrant.

Step 5

Stir in the crumbled tofu, ground cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is slightly golden.

Step 6

Meanwhile, steam the broccoli florets in a small pot or microwave until just tender, about 3-4 minutes. Drain any excess water.

Step 7

Add the steamed broccoli to the tofu mixture and stir well to combine. Remove the skillet from heat.

Step 8

Warm the corn tortillas in the microwave or on a dry skillet for a few seconds to make them pliable.

Step 9

Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish.

Step 10

Spoon 2-3 tablespoons of the tofu-broccoli mixture onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.

Step 11

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

Step 12

If desired, sprinkle vegan shredded cheese over the top.

Step 13

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the enchiladas are heated through and the edges are slightly crispy.

Step 14

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2037.4g)

Amount per serving	% Daily Value*
Calories	2768.8

Total Fat 136.5g	0%
Saturated Fat 62.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6942.1mg	0%
Total Carbohydrate 294.7g	0%
Dietary Fiber 48.5g	0%
Total Sugars 23.0g
Protein 110.3g	0%

Vitamin D 0IU	0%
Calcium 4473.6mg	0%
Iron 27.1mg	0%
Potassium 2700.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 15.5%

Carbs: 41.4%