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    Oh My Veggies » Vegetarian Recipes » Tofu and Tempeh Recipes

    Tofu Enchiladas with Sweet Potato in Mole Sauce

    Published: Dec 13, 2019 · by Nicole · Updated: Aug 5, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe


    Sweet Potato and Tofu Enchiladas with Mole Sauce
    Perfect for meatless Monday, this recipe smothers delicious Tofu Enchiladas with Sweet Potato in a perfectly sweet and smoky mole sauce.

    Vegetarian Enchilada Recipes

    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 SauceMeal Prepping

    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!

    Photos by Emily Caruso. This January, we’re republishing updated recipes from Oh My Veggies’ first year. This post was originally published on March 14, 2011.

    Recipe

    Sweet Potato and Tofu Enchiladas with Mole Sauce

    Tofu Enchiladas with Sweet Potato in Mole Sauce

    Most vegetarian enchiladas use either beans or cheese in the filling, but this recipe uses tofu and sweet potatoes instead.
    .
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Tofu Enchiladas, Tofu Enchiladas with Sweet Potato in Mole Sauce, vegetarian enchiladas
    Servings: 8 servings
    Calories: 377kcal
    Author: Oh My Veggies

    Ingredients

    Mole Sauce

    • 2 tbsp coconut oil
    • 2 medium onions chopped
    • 2 cloves garlic minced
    • ¼ cup chili powder
    • 2 tbsp brown sugar
    • ¾ tsp ground cinnamon
    • ¼ tsp chili powder
    • ⅛ 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 baked or microwaved until tender
    • 1 tbsp coconut oil
    • 1 clove garlic minced
    • 1 ½ tsp ground cumin
    • 1 12 oz package extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained and cut into ½-inch cubes
    • ½ tsp salt
    • ¼ cup cilantro chopped, plus additional for garnish
    • 16 corn tortillas warmed
    • 1 cup Monterey jack cheese shredded, or crumbled queso fresco
    US Customary - Metric

    Instructions

    Make the sauce:

    • 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.
    • 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.

    Make the enchiladas:

    • Preheat oven to 350°F.
    • 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.
    • Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and tofu.
    • Ladle enough mole sauce into the bottom of a greased 9x13 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.
    • Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with additional cilantro leaves, if desired.

    Nutrition

    Calories: 377kcalCarbohydrates: 49gProtein: 14gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 695mgPotassium: 647mgFiber: 9gSugar: 9gVitamin A: 10501IUVitamin C: 4mgCalcium: 226mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegetarian Main Dishes, Vegetarian Recipes casseroles, fall, main dishes, mexican, sweet potatoes, tofu

    Reader Interactions

    Comments

    1. April @ The 21st Century Housewife says

      March 14, 2011 at 1:04 pm

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

      Reply
    2. Trisha says

      March 14, 2011 at 2:27 pm

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

      Reply
    3. April says

      March 21, 2011 at 4:42 pm

      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!

      Reply
    4. Hollis says

      August 23, 2012 at 6:04 pm

      Just wondering if these freeze well?

      Reply
      • Kiersten says

        August 23, 2012 at 8:17 pm

        I haven't frozen them, so I can't say. I have a feeling the sauce might thicken up a lot after being frozen and thawed...

        Reply
    5. Leah says

      January 13, 2013 at 8:23 am

      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...

      Reply
      • Kiersten says

        January 14, 2013 at 10:29 am

        I'm so glad they turned out well for you! This is one of my husband's favorite recipes too. 🙂

        Reply
    6. Kristy says

      October 06, 2013 at 9:01 pm

      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. 🙂

      Reply
      • Kiersten says

        October 07, 2013 at 7:53 pm

        I'm glad you enjoyed them--thanks for your comment! 🙂

        Reply
    7. Mary says

      October 08, 2013 at 9:36 pm

      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! 🙂

      Reply
      • Kiersten says

        October 09, 2013 at 7:08 pm

        I'm so glad you enjoyed the recipe--thanks for letting me know!

        Reply
    8. sailingfork says

      November 18, 2013 at 11:34 am

      This is insanely good! My wife and i will continue to make this go-to recipe. Best vegetarian enchilada recipe by far!

      Reply
      • Kiersten says

        November 18, 2013 at 7:38 pm

        Thank you!

        Reply
    9. Michele says

      January 14, 2014 at 10:59 am

      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.

      Reply
      • Kiersten Frase says

        January 14, 2014 at 8:51 pm

        Black beans would be perfect in these! I'm glad they were a hit!

        Reply
    10. victoria says

      March 23, 2014 at 9:49 pm

      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

      Reply
      • Kiersten Frase says

        March 25, 2014 at 2:27 pm

        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. 🙂

        Reply
    11. Ellie says

      April 08, 2014 at 10:57 pm

      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?

      Reply
      • Kiersten Frase says

        April 09, 2014 at 2:52 pm

        Nope, it really is 1/4 cup. 🙂

        Reply
    12. michele says

      April 14, 2014 at 4:58 pm

      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

      Reply
      • Kiersten Frase says

        April 15, 2014 at 3:39 pm

        Root vegetables would be an awesome enchilada filling! I hope they turn out well for you. 🙂

        Reply
    13. Liv Williamson says

      May 22, 2014 at 9:49 pm

      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! 🙂

      Reply
      • Kiersten Frase says

        May 23, 2014 at 3:44 pm

        I'm so glad you enjoyed the recipe - thank you for your comment!

        Reply
    14. Kris says

      July 22, 2014 at 1:36 pm

      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.

      Reply
      • Kiersten Frase says

        July 25, 2014 at 2:20 pm

        Yes, microwaving the sweet potatoes works too! 🙂 I'm glad the recipe was a hit!

        Reply
    15. Tina D. says

      October 19, 2014 at 10:21 pm

      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.

      Reply
    16. Lisa says

      December 21, 2014 at 10:01 am

      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!

      Reply
    17. Liat says

      December 22, 2014 at 1:40 am

      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

      Reply
    18. Joanne says

      December 23, 2014 at 2:15 pm

      These are officially what I wish I were eating for dinner tonight!

      Reply
    19. manchuan says

      January 02, 2015 at 6:34 am

      awesome recipe, thanks!!!!!!! fabulous vegan mexican concept, congratulations.
      only recommendation is to be a bit more conservative with the chili powder. 1/4 cup i think is too much. i did one tbsp and it was about right, considering that i LOVE quite spicy food even by most indian standards. thanks!

      Reply
    20. Lorraine R says

      May 05, 2015 at 9:07 pm

      Thank you, thank you, thank you I am the only vegetarian in my family and really wanted to introduce tofu in positive way to the kids 3yrs and 4yrs old. This recipe went down so nicely and was absolutely delicious. The mole sauce is so tasty so for sure this recipe is going to make many an appearance at meals time this year.

      I did make a couple of adjustments as I love fresh lemon juice squeezed on my sweet potato fries or baked sweet potatoes I added the juice of half a small lemon and a little salt to the mash. Also I threw in a little tangy curry powder that I have into the fried garlic and cumin mix before sauteing the tofu.

      Reply
      • Kiersten Frase says

        May 14, 2015 at 3:26 pm

        I'm so glad it was a hit - I know tofu can be a hard sell, especially with kids! 🙂

        Reply
    21. Alli Berry says

      February 21, 2018 at 1:13 pm

      This is a favorite of mine! The mole sauce is so good!

      Reply
      • Katie Trant says

        February 22, 2018 at 4:04 am

        Thanks Alli! We love the mole sauce too!

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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