Tofu Enchilada Bake

Tofu Enchilada Bake

This is one of those recipes we come back to again and again when we want something properly comforting but still totally plant-based. The combination of smoky enchilada sauce, pulled mushrooms and grated tofu baked together in one big dish is genuinely unreal. It's got that melty, saucy, slightly crispy-at-the-edges thing going on that makes everyone at the table go quiet in the best possible way. We love making this for a Friday night when we want something that feels a bit of an occasion but doesn't require us to be in the kitchen all evening. Trust us, once you've made this you'll be putting it on the weekly rotation.

Cook: 60 min
Serves 2

Before You Start

  • Preheat oven to 180°C
  • Blender
  • Large baking dish
  • Large pan
  • Press and drain tofu in advance

Ingredients

  • 2 onions
  • 300g king oyster mushrooms
  • 280g extra firm tofu, pressed and drained
  • 1 tsp sweet paprika
  • 4 large tortilla wraps
  • olive oil
  • 3 tbsp hot sauce
  • 250g fresh plum tomatoes
  • 1 clove garlic
  • 60ml vegetable oil
  • 1 tsp ground cumin
  • 300ml water
  • 2 tbsp gram flour
  • 1 tsp sweet paprika
  • good pinch salt and pepper to taste
  • 250g grated plant-based cheese
  • hot sauce
  • fresh coriander leaves

Method

1

Make the sauce

  • Place all of the sauce ingredients into a blender and blend until smooth.
  • Pour the mixture into a pan over a medium heat and bring to a boil.
  • Once boiling, turn down the heat and simmer for 5-6 minutes until thickened.
2

Cook the filling

  • Peel and slice the onion.
  • Pull the mushrooms with forks until you have a pulled-like consistency.
  • Drain and coarsely grate the tofu.
  • Place a large pan over a medium heat and add a drizzle of olive oil.
  • Once warm, add the sliced onions and a pinch of salt.
  • Mix well and cook for 5-10 minutes until soft.
  • Once soft, add the pulled mushrooms and grated tofu and cook for another 10 minutes.
  • Add the paprika and cook for 1 minute, then spoon in 5 tablespoons of the enchilada sauce.
  • Leave to simmer over a low heat for another 5-10 minutes.
3

Assemble the dish

  • Pour half of the sauce onto the bottom of a baking dish and top with a good amount of grated cheese.
  • Spoon equal amounts of the cooked mushroom and tofu mixture into each tortilla and wrap up each one before placing on top of the sauce.
  • Once you have all of the wrapped tortillas in a line in the pan, top with the rest of the sauce and sprinkle over the remaining cheese and cook in the oven for 20 minutes.
4

Time to serve

  • Once cooked, remove the dish from the oven and drizzle with hot sauce.
  • Sprinkle with some black pepper and garnish with coriander leaves.

Tips & Variations

  • Pull the mushrooms properly: Don't rush this step. The more you pull them apart with forks, the better the texture and the more sauce they'll absorb. It's weirdly satisfying too.
  • Squeeze out the tofu: Before you grate it, give the tofu a good press or wrap it in a tea towel and squeeze out as much liquid as you can. It makes a real difference to the final texture.
  • Make it your own: Henry always scatters a load of pickled jalapeños on top before it goes in the oven. Ian prefers a big dollop of cashew sour cream on the side. Both are correct.

Why This Works

The trick here is grating the tofu rather than crumbling it, which gives it a texture that really holds its own alongside the pulled mushrooms and soaks up all that smoky sauce beautifully. Making the sauce from scratch and simmering it down until it thickens is what gives the whole bake that deep, rich flavour you just can't get from a jar. These two things together are what make this dish feel properly special.