This is a special occasion recipe. It takes time to prepare, but the results are very much worth it – it is a truly wonderful food, quite possibly the yummiest dinner recipe I’ve ever made.

I invented this recipe when I found a yummy-looking recipe for Sour Cream Chicken Enchiladas on the Internet, back in the 1980s when nobody had heard of the Internet.  I converted the recipe to be vegetarian by replacing the chicken with an addictively delicious recipe for Fried Spiced Tofu, from the cookbook “Diet for a Small Planet“.  And I replaced the chili powder with curry powder, which blends harmoniously with the creamy white sauce for a fabulous taste combination.  This recipe was originally called Tofuladas.

I’ve been making this recipe for so long that it has a lot of variations included.  I usually make it corn-free, dairy-free, tomato-free, and it can be vegan.  Every one of these variations is delicious!

Serve this with a salad, or cooked broccoli.

Cooking time: 70 minutes + a few minutes of broiling — but worth the time it takes!

Print Recipe

International Enchiladas

My favorite special-occasion dinner! Salty, curried tofu, rolled up in tortillas, with a cheesey sauce that can be vegan, and a creamy curried white sauce on top. Yum!!!

Prep Time1 hour hr 10 minutes mins

Cook Time5 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dinner

Cuisine: International

Author: Valerie Mates

Ingredients

Tofu:

• 2 pounds tofu

Red Sauce:

• 1 can Campbell's tomato soup OR 1/2 of a little box of Imagine Organic Creamy Tomato Soup OR 1-2 tablespoons of pesto + 1 cup baby carrots, rinsed, 3 tablespoons oil, 1 tablespoon cider vinegar, 1/4 cup water -- blended until smooth
• 1-2 tablespoons curry powder

White Sauce:

• 2 tablespoons oil
• 2 tablespoons potato starch or flour
• 1/2 cup nondairy milk or cow's milk, or homemade cashew milk, or water
• 1/2 cup water
• 1 cup plain unsweetened yogurt or more nondairy milk
• salt
• pepper

Cheese:

• 6 ounces of Monterey Jack cheese about 2 cups, shredded OR 1 cup of "lasagna cheese"

Tortillas:

• 20 corn tortillas OR two batches of crepes

Instructions

Tortillas:

• If you are making tortillas, start on that first.

Tofu:

• Cook 1 1/3 blocks of tofu according to the Golden Curried Tofu recipe. Do not wash out the pot; you'll be using it for the white sauce.

Cheese:

• While the other parts cook, grate the cheese, if you are using cheese, or use the remaining 2/3 of a pound of tofu in my vegan lasagna cheese recipe.

Red Sauce:

• If you are using tomato soup, mix the soup, curry powder, and about 1/4 soup can of water. If you are using the blended mixture with the pesto and carrots, also blend in the curry powder.

White Sauce:

• Put the oil in the pot you used for the fried spiced tofu. Add the potato starch or flour and stir to mix thoroughly.
• If you are using flour, stir and heat it until it is bubbly. (Potato starch does not need heating.)
• Stir in the milk and water.
• Simmer slowly until thickened.
• Add salt and pepper to taste.
• Stir in either unsweetened yogurt or more milk.
• Simmer until heated through.
• Remove from heat.

To assemble:

• Set out a 9x13 inch baking pan and an 8x8 inch baking pan. Take a tortilla and spread a dinnertable tablespoon of red sauce on one side. Turn the tortilla over and repeat. Place 2-3 tablespoons of the tofu down the center of the tortilla. Sprinkle about a tablespoon of the cheese over the tofu. Roll up the tortilla and place seam side down in the pan. Repeat for each tortilla.
• Pour the white sauce over the enchiladas, and sprinkle with any remaining cheese.
• Place under the broiler until hot and bubbly and the cheese is starting to brown. Serve immediately. This dish reheats nicely.
• Serves 4 to 6.