This Vegan Enchilada Lasagna is simple to make, delicious, healthy-ish, and uses ingredients available at most grocery stores.
Start with a Quick Tofu Scramble
It is so easy. Vegan Enchilada Lasagna starts with a simple tofu scramble. Just crumble one package of tofu and add a can of drained black beans, chopped tomatoes, onions, and peppers.
I don’t think mushrooms are a traditional enchilada ingredient, but I had some and it sounded good so here they are. I sauteed them as well.
Then, in the bottom of a pan suitable for lasagna, spread a few tablespoons of your favorite enchilada sauce.
Corn Tortillas for Enchilada Lasagna
Corn tortilla shells that have been cut in half layered up almost perfectly in this square pan. I used an 8″ x 8″ ceramic one and everything fit nicely. A 13″ x 8″ one would also work well. The final lasagna would be a little thinner and you can use a full corn tortilla in the center to fill the gaps. I’m packing, trying to get organized to move, so this is what I could find!
Add one half corn tortilla over the space in the middle and you’ve got a nice, solid layer.
Spread about half the tofu scramble mixture onto the corn tortilla layer.
Then, add about half the mushrooms and more enchilada sauce.
On top of that, add a nice, thick layer of fresh, yummy spinach.
Use Your Favorite Shredded Vegan Cheese
I used some Daiya cheddar cheese shreds, but whatever is your favorite will do here. More enchilada sauce, of course.
The green sauce is a guacamole salsa I found at the local grocery store. I used the Hernadez brand, but this can be easily omitted or simply use a ripe avocado blended with a little regular or green/verde salsa.
Then do it all again … spread out the rest of the tofu scramble.
More mushrooms, more spinach … then another layer of corn tortillas, a good amount of enchilada sauce, guacamole sauce if you have it (don’t worry if you don’t!), and a handful or two of vegan cheddar cheese shreds.
Bake it all, uncovered, at 400 degrees F for about 30 minutes and voila, yummy, delicious, gooey, enchilada lasagna made entirely from plants.
Mmm … It’s definitely vegan comfort food!
We ate this about three days in a row before it was all gone. It makes six decent sized servings.
Here’s the recipe video!
Vegan Enchilada Lasagna
This Vegan Enchilada Lasagna is simple to make, delicious, healthy-ish, and uses ingredients available at most grocery stores.
Ingredients
- 12 oz extra firm tofu pressed
- 1/2 cup black beans drained well, rinsed
- 1 cup chopped tomatoes
- 1/2 cup chopped onions
- 1/4 cup chopped green or red bell peppers
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp oil for cooking
- 12 oz mushrooms sauteed
- 10-12 corn tortillas, cut in half
- 8 oz red enchilada sauce
- 3 cups fresh spinach
- 1/4 cup guacamole sauce
- 2 cups shredded vegan cheddar cheese
Instructions
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Using a tofu press or weights, press some moisture out of the tofu for about 15 minutes before beginning. This step always gives a better result when making tofu scramble.
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Using a potato masher, crumble the tofu.
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In a large pan, using a little oil, saute the tofu, onions, tomatoes, and peppers. Add the spices and stir.
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Saute the mushrooms.
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Spread a few tablespoons of enchilada sauce in the bottom of a lasagna pan. This is an 8" x 8" ceramic one and it fit nicely.
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Cut 6 in corn tortillas in half to get half-moon shapes. Layer these in on top of the enchilada sauce.
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Spread half the tofu scramble and mushrooms on top of the corn tortilla layer. Add a couple of handfuls of vegan shredded cheddar cheese, a few tablespoons of enchilada sauce, a couple of handfuls of spinach, and guacamole sauce, if you have it.
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Do it all again, layering with corn tortillas, tofu scramble, mushrooms, spinach, enchilada sauce, and cheese.
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Top it all off with a final layer of corn tortillas, a couple of handfuls of cheese, about a half cup of the enchilada sauce, and guacamole salsa, if you have it.
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Bake at 400 degrees F for about 30 minutes, until the cheese is melted and the lasagna is bubbly.
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Let stand for 10 minutes before serving.
XO Lisa
Want more cheesy, vegan comfort food? Try …
Vegan Cheeseburger Dip
This is seriously the Best Vegan Cheeseburger Dip recipe. Based on the French’s Mustard Best Cheeseburger Dip recipe, it will delight any vegan and overcome the reservations of even the most stubborn omnivore. Mmm, cheeseburgers. Mustardy, cheesy, gooey, cheeseburgers.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
This looks so good! I think my biggest hang up in making vegan enchiladas has been the cheese. This looks like a great option!
Thanks!