Beefy Tofu Enchiladas

Mixing mashed tofu with browned ground beef does something clever here. The tofu stretches the meat without anyone noticing, soaks up all the spiced filling flavors, and adds a creamy texture that straight beef enchiladas don’t have. You get a protein-dense filling that holds together inside the tortilla instead of crumbling out the ends.

Brown and drain the beef first so it’s not sitting in grease. The mashed tofu goes in raw and gets mixed right into the filling with chopped onions, minced garlic, green chiles, cumin, and dried cilantro. That half cup of filling per tortilla is the sweet spot: enough to feel substantial, not so much that you can’t roll them tight.

Rolling seam-side down is the move that keeps everything sealed. The weight of the enchilada and the salsa poured over the top hold the tortilla closed while it bakes. The foil traps steam so the tortillas stay soft instead of drying out and cracking at the edges.

Chef Tips

• Press excess water out of the tofu before mashing. Wrap it in a clean towel and squeeze firmly. Wet tofu makes the filling soggy.
• Use a thick, chunky salsa rather than a thin one. It clings to the enchiladas instead of pooling at the bottom of the dish.
• Remove the foil for the last 5 minutes of baking if you want the cheddar on top to get bubbly and slightly browned.
• These reheat well. Store covered in the fridge and warm in the oven at 350 for 15 minutes.

Variations

• Use corn tortillas instead of flour for a more traditional enchilada. Warm them first so they don’t crack when rolling.
• Swap the ground beef for ground turkey to keep the tofu-meat combo but lighten things up.
• Go fully plant-based by skipping the beef, doubling the tofu, and using dairy-free cheese.