Recipe | Sweet Potato and Tofu Enchiladas with Mole Sauce

Sweet Potato and Tofu Enchiladas with Mole Sauce
One of our favorite restaurants here in Madison used to have the most amazing sweet potato quesadillas on the menu. The filling was a mix of sweet potatoes (obviously), tofu, candied pecans, and gorgonzola cheese. When thinking of potential recipes using sweet potatoes, this was the first thing that came to mind. But then I remembered, I’m not just cooking for me–I’m cooking for my husband. My husband who hates gorgonzola cheese with the fiery passion of a thousand burning suns.

I decided that instead of doing quesadillas, I’d make sweet potato and tofu enchiladas. Mole sauce is a perennial favorite around here and I felt that the smoky sweetness would go well with sweet potatoes. To make the tofu more flavorful, I sautéed it with a little garlic and cumin. Mild queso fresco was my cheese of choice for this recipe, although monterrey jack would certainly do in a pinch (or you can omit the cheese altogether to make the recipe vegan). For an even quicker meal, skip the mole sauce and use the sweet potato/tofu mixture as a filling for tacos.

Sweet Potato and Tofu Enchiladas with Mole Sauce

Prep Time: 30 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 35 minutes

Yield: 8

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.


  • Sauce:
  • 2 tbsp. virgin coconut oil or vegetable oil
  • 2 medium onions, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup chili powder
  • 2 tbsp. brown sugar
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. chipotle chili powder
  • 1/8 tsp. ground cloves
  • 1-15.5 oz. can diced tomatoes
  • 3 tbsp. cocoa powder
  • 3 tbsp. natural creamy peanut butter
  • 2 cups vegetable broth
  • Enchiladas:
  • 2 large sweet potatoes
  • 1 tbsp. virgin coconut oil or vegetable oil
  • 1 clove of garlic, minced
  • 1/2 tbsp. ground cumin
  • 1-12 oz. package of extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained, and diced
  • 1/2 tsp. salt
  • 1/4 cup chopped cilantro
  • 16 corn tortillas, warmed
  • 1 c. queso fresco, crumbled


  1. Preheat oven to 450 degrees. Pierce sweet potatoes with fork and roast until tender, 45 minutes to an hour. Reduce oven temperature to 350 degrees and allow potatoes to cool.
  2. While sweet potatoes cook, begin the sauce. Heat 2 tbsp. of oil in large stockpot over medium heat. Add onions and cook about 12-15 minutes, or until browned. Add garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute, or until fragrant, stirring constantly.
  3. Add tomatoes, cocoa, peanut butter, and vegetable broth. Reduce heat to medium-low and cook 15 minutes, stirring occasionally. Allow to cool slightly and then puree with immersion blender.
  4. Heat 1 tbsp. of oil in a medium skillet over medium-high heat. Add garlic and cumin and cook 30 seconds, stirring constantly. Add diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally. Season with salt.
  5. Once sweet potatoes are cool, scoop insides into a medium bowl and mash. Stir in cilantro and tofu.
  6. Ladle enough mole sauce into the bottom of 9 x 13 glass baking dish to cover entirely. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with remaining mole sauce and crumbled queso fresco.
  7. Bake at 350 degrees for 20 minutes.
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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   Read more from Kiersten →

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  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.

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