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Tofu Mole Enchiladas with Avocado Salsa & Lime Crema
2 or 6 Serving Dinner

Tofu Mole Enchiladas

with Avocado Salsa & Lime Crema

Tags: Gluten-Free High-Protein
SERVINGS
PREP & COOK TIME
45 min
CALORIES
820
FAT
34g
CARBOHYDRATES
91g
PROTEIN
35g

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INGREDIENTS

  1. ¼ cup cashews
  2. 7.5 oz Nasoya® Organic Extra Firm Tofu
  3. 1 red onion
  4. 3 garlic cloves
  5. 1 Roma tomato
  6. 1 green bell pepper
  7. 1 lime
  8. 13.4 oz black beans
  9. 1½ tbsp Mexican mole spice
  10. 1 Not Chick'n Bouillon Cube
  11. 4 corn tortillas
  12. 1 avocado
  13. ¼ cup vegan sour cream
  14. 2 tbsp olive oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see nutrition.
Allergens: soy, tree nuts
Tools: 8x8 baking dish, Small saucepan, Large nonstick skillet, Blender
SERVINGS
PREP & COOK TIME
45 min
CALORIES
820
FAT
34g
CARBOHYDRATES
91g
PROTEIN
35g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 400°F. Add the cashews and ¾ cup hot water to a blender. Let the nuts soak for at least 10 minutes. Drain just half of the tofu, pat dry with paper towels, and tear into bite-sized pieces. Peel and dice the onion. Peel and crush the garlic. Dice the tomato. Trim, deseed, and dice the bell pepper. Halve the lime. Drain and rinse the black beans.

2
Cook the enchilada filling

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the tofu, diced bell pepper, and a good pinch of salt and pepper. Cook, tossing occasionally, until the tofu is crispy in places and the pepper softens, about 5 to 7 minutes. Transfer the enchilada filling to a large bowl.

3
Start the mole

Place a small saucepan over medium-high heat with 2 tsp olive oil. Once the oil is hot, add just half the diced onion and cook until soft and translucent, about 3 to 5 minutes. Add the crushed garlic and cook until lightly browned, about 1 to 2 minutes. Add the Mexican mole spice and cook until aromatic, about 30 seconds.

4
Finish the mole

Add the mole onions and just half the bouillon cube to the blender with the cashews. Blend the mole sauce until smooth. Return the sauce to the saucepan, no need to rinse, over medium-high heat. Simmer, scraping the bottom and sides, until the sauce thickens slightly, about 3 to 5 minutes.

5
Bake the enchiladas

Spread 2 tbsp mole sauce on the bottom of a baking dish. Lay the tortillas on a clean work surface and divide the filling and just half of the black beans between them. Roll the enchiladas and lay them seam-side down into the baking dish. Top with remaining mole sauce, cover with foil, and bake until hot, about 8 to 10 minutes.

6
Serve

Halve the avocado, remove the pit, and dice the flesh. Add the remaining diced onion, diced tomato, half the lime juice, remaining black beans, and diced avocado to a medium bowl. Toss the avocado salsa to combine. Add the remaining lime juice, sour cream, and a pinch of salt and pepper to a small bowl. Stir the lime crema to combine. Top the tofu mole enchiladas with the salsa and crema. Olé!

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