These vegan Spinach, Tofu, and Pine Nut Enchiladas are rich and satisfying with a creamy roasted green chile sauce. They may just become your new favorite weeknight or weekend meal!

I have been having fun making Mexican inspired dishes lately. These Spinach, Tofu, and Pine Nut Enchiladas were inspired from two sources.

The first is from a Mexican restaurant where I always order one of two types of enchiladas. One of them is spinach and pine nut. It comes with a red sauce, and I order it without the cheese.

The other inspiration is from my Eggplant Lasagna. In it, I included Tofu Ricotta. I really liked the consistency of the tofu in the lasagna and decided I wanted to make enchiladas with tofu. I decided on a green enchilada sauce since I've already made two enchilada recipes with red sauce.

To add some spice to this recipe, I made a creamy roasted green chile sauce. The roasted green chiles that I used happen to be quite spicy, so not many were needed.

I always have roasted green chiles in my freezer because they add so much flavor to any dish. If you don't have access to green chiles, or don't feel like roasting them, you could use canned ones instead.

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Spinach, Tofu, and Pine Nut Enchiladas

Don't eat out, make these vegan enchiladas instead. They are sure to please!

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I love these Pyrex baking dishes! They're great because they come with a cover, so I can put them in the fridge.

Print 5 from 1 vote Spinach, Tofu, and Pine Nut Enchiladas These vegan Spinach, Tofu, and Pine Nut Enchiladas are rich and satisfying with a creamy roasted green chile sauce. They may just become your new favorite weeknight or weekend meal!

Prep Time 10 minutes Cook Time 37 minutes Total Time 47 minutes Servings 12 Calories 254 kcal Author Willow Moon Ingredients Creamy Roasted Green Chile Sauce 1 cup raw cashews

1/4 cup roasted green chiles or canned green chiles

1 clove garlic minced

1/4 cup cilantro

1/2 cup water + water for soaking cashews

salt and pepper Enchiladas 1 cup pine nuts (there will be extra for garnish)

1 cup chopped onion

1 tablespoon olive oil + more for tortillas

1 clove garlic minced

1 tablespoon finely chopped serrano pepper

6 cups spinach

14 oz. firm tofu

salt and pepper

12 corn tortillas

15 oz. medium green enchilada sauce

chopped cilantro Instructions Creamy Roasted Green Chile Sauce: Soak raw cashews in water for at least an hour. Drain. Put in a blender along with roasted green chiles, garlic, cilantro, water, salt, and pepper. If you want it to thicken, refrigerate before serving.

Enchiladas: Heat a pan on medium heat and toast pine nuts until they start to brown and become fragrant.

Preheat oven to 350°.

Pour olive oil in a hot pan. Add chopped onion and cook until translucent on medium heat. Add garlic and serrano pepper. Cook for about a minute longer. Add spinach and cook until wilted.

In a food processor, add spinach mixture and tofu. Mix to combine.

Add olive oil to a hot pan. Add one tortilla at a time and cook for 10 seconds on medium heat on each side. Place tortillas on paper towels to soak up some of the oil.

Pour half of the green enchilada sauce in a 9x13 inch baking dish. On a tortilla, spoon a couple of tablespoons of the tofu spinach mixture. Sprinkle a couple of teaspoons of toasted pine nuts. Roll tightly and put seam side down in the baking dish. Repeat with the rest of tortillas.

Pour the enchilada sauce over tortillas. Bake at 350° for 20-25 minutes*.

To serve, pour creamy roasted green chile sauce on top. Sprinkle pine nuts and cilantro and serve. Notes You could also bake the enchiladas with the creamy roasted green chile sauce instead of serving the sauce cold. Nutrition Calories: 254 kcal | Carbohydrates: 22 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 344 mg | Potassium: 293 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1675 IU | Vitamin C: 7.2 mg | Calcium: 86 mg | Iron: 2.7 mg Did you make this recipe? Tag @createmindfully on Instagram and hashtag it #createmindfully

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.