Sweet Potato and Tofu Enchiladas with Mole Sauce

Sweet Potato and Tofu Enchiladas with Mole Sauce Photos by Emily Caruso

If you like vegetarian enchiladas, we pretty much have you covered. We’ve got enchilada stacks and huevos rancheros enchiladas and even cheeseless enchiladas made with cashew cream. But this is the enchilada recipe that started it all! It’s also one of the first recipes I posted when I started blogging nearly 4 years ago.

Enchiladas, like pizza, pasta and sandwiches, are one of those blank slate kind of meals where you can get creative and wing it and you can be pretty confident that they’ll turn out delicious. And like so many of my recipes, this one was inspired by a meal I ordered at a restaurant — sweet potato and tofu quesadillas with gorgonzola cheese and candied pecans. The candied pecans and gorgonzola were out, but the sweet potato and tofu filling was in, along with a homemade mole sauce. The smoky sweetness of mole is perfect with sweet potatoes.

Sweet Potato and Tofu Enchiladas with Mole Sauce
These take a little bit of prep work, but much of it can be done in advance. I always like baking my sweet potatoes because I think they taste better after a good hour in the oven, but microwaving will cut a significant amount of time from the recipe. Just about every component of this recipe can be prepared a few nights before — the baked sweet potato, the tofu and the mole. Once you’ve got all the components ready to go, it’s just a matter of assembly and 20 minutes in the oven, then it’s enchilada time!

This December, we’re republishing updated recipes from Oh My Veggies’ first year. This post was originally published on March 14, 2011.

Sweet Potato and Tofu Enchiladas with Mole Sauce

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8 servings

Sweet Potato and Tofu Enchiladas with Mole Sauce

Most vegetarian enchiladas use either beans or cheese in the filling, but this recipe uses tofu and sweet potatoes instead. Adapted from Vegetarian Times' Cheese Enchiladas with Easy Mole Sauce.

Ingredients

    Mole Sauce
  • 2 tablespoon coconut oil
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chili powder
  • 2 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon chipotle chili powder
  • 1/8 teaspoon ground cloves
  • 1 (15.5-ounce) can diced tomatoes
  • 3 tablespoons cocoa powder
  • 3 tablespoons natural creamy peanut butter
  • 2 cups vegetable broth
  • Enchiladas
  • 2 large sweet potatoes, baked or microwaved until tender
  • 1 tablespoon coconut oil
  • 1 clove garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 (12-ounce) package of extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained and cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/4 cup chopped cilantro, plus additional for garnish
  • 16 corn tortillas, warmed
  • 1 cup shredded Monterey jack cheese or crumbled queso fresco

Instructions

    Make the sauce:
  1. Heat the coconut oil in large stockpot over medium heat. Add the onions and cook about 12 minutes, or until lightly browned. Add the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
  2. Add the tomatoes, cocoa powder, peanut butter and vegetable broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Allow to cool slightly and then puree with an immersion blender or transfer to a blender and blend until smooth. Set aside.
  3. Make the enchiladas:
  4. Preheat oven to 350ºF.
  5. Heat the coconut oil in a medium skillet over medium-high heat. Add the garlic and cumin and cook 30 seconds, stirring constantly. Add the diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally. Season with salt.
  6. Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and tofu.
  7. Ladle enough mole sauce into the bottom of a greased 9 x 13 glass baking dish to cover it entirely. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.
  8. Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with additional cilantro leaves, if desired.
http://ohmyveggies.com/meatless-monday-sweet-potato-and-tofu-enchiladas-with-peanut-mole-sauce/

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. April @ The 21st Century Housewife says

    These sound delicious – love the sound of the sauce – a great dish for Meatless Monday!

  2. Trisha says

    I'm a meatless girl myself but my family is not. This sounds so yummy I think even my carnivores will love it :)

  3. April says

    This sounds so good! I've never made a mole sauce, but it sounds pretty easy – I'm adding this to my things to make file!

  4. Leah says

    These were delicious. I just made them last night for me and my Mexican boyfriend (who knows his mole!). He enjoyed them and asked for seconds, so I guess that’s a good sign. One quick comment for those who are going to try these. Make sure to salt the enchilada stuffing per the directions. I left that out and wish I hadn’t, but other than that the dish was awesome!!! Thanks, Oh My Veggies! Searching for one of your next creations to try…

  5. Kristy says

    These were fantastic! A little labor intensive for a weeknight recipe, but perfect for a relaxing Sunday in the kitchen, cooking with the hubby. And they made great leftovers, too. :)

  6. Mary says

    I made these tonight as one of my “pantry clean-out” recipes, when I had both sweet potatoes and tofu to use up. Really delicious, and my picky husband went back for seconds, which says a lot.

    thanks for the recipe! And thanks, Google, for helping me find you! :-)

  7. Michele says

    These enchiladas were really good. A great addition to my meatless Monday menu. My family is not crazy about tofu, so I substituted black beans and it was great.

  8. victoria says

    I made these tonight and wow are they good. The mole does not taste like mole I’ve had in high end Mexican restaurant. But it was delicious and I made a 1 1/2 recipe so we can have leftovers (family of 4) I know they will be good. We are mixatarians and my daughter is vegan so I appreciated how easy it was to make it for three of us vegetarian and for her vegan. Did you make the recipe for the mole yourself? It is wonderful. Thank you

    • Kiersten Frase says

      I’m so glad you enjoyed the recipe! The mole sauce is adapted from a Vegetarian Times recipe–it’s linked in the recipe description if you’re interested in seeing the original version. :)

  9. Ellie says

    This recipes sounds great and I want to try it. I have one question though. It says 1/4 cup chili powder for the sauce. Should that be a teaspoon or a tablespoon?

  10. michele says

    Best veg enchilada I ever had was a very non-authentic roasted potato and veg-stuffed extravaganza. Your mole looks great — I am going to adapt your idea and fill the enchilada with leftover roasted root vegetables instead of tofu, maybe toss in some mashed beans! Thanks

  11. Liv Williamson says

    These enchiladas are DELICIOUS!! First off, I LOVE mole sauce, and I have spent years searching for a really good recipe for it. The search has finally ended, and this right here is IT – so many subtle yet complex flavors and the perfect amount of heat! I truly love it, and so did my family. Secondly, this is a great hearty meal that even meat lovers will enjoy. Fry the tofu up just right and even a die-hard carnivore like my father will clean his plate.
    Filling and flavorful, I would recommend this to everyone! :)

  12. Kris says

    This mole sauce is great! I used half regular chili powder and half ancho chili powder. Will definitely make these again! My only other change was to microwave the sweet potatoes to save time/not heat up the house. Really nice recipe. Would be good with black beans instead of tofu too.

  13. Tina D. says

    My boyfriend was craving mole and I am a vegetarian, so I made this tonight as written except that I used black beans instead of tofu, which makes it a bit less labor-intensive, and I added a bit more more chipotle pepper. It was delicious! Next time I would use two cans of beans because I had some sauce left over and could have made a few more enchiladas. Thanks for a great recipe.

  14. Lisa says

    This looks extremely delicious and wonderful, I can’t wait to make! I’ve just started to cook with tofu so wanted some more recipes!

  15. Liat says

    HI, I see so mant delicious recipes with tortillas but no recipe for them. I can’t find any healthy ones here where I live.
    I would be thrilled if you have a recipe

    Thank you,
    Liat

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