Tofu Enchilada Skillet
One-Pan Perfection! Craving bold flavors and a protein-packed meal without the hassle? A hearty, flavorful skillet dish that brings together tofu, sweet potatoes, and black beans, all smothered in rich enchilada sauce. This meal packs 45g of protein per serving—perfect for a hearty, nutritious dinner! 💪
I love meal-prepping this one for the week, and look forward to it after the gym!
TASTY and EASY! ⬇️
(x2 servings) ~ 90g Protein 💪
1 serving = ~45g protein
- 1 Block Super/Extra-Firm Tofu (Diced)
- 1 Cup Sweet Potatoes (Cubed)
- 1/2 Cup Black Beans (Rinsed and drained)
- 1.5 Cups Enchilada Sauce
- 3 Small/Medium High-Protein Tortillas (Cut into strips)
- 1 Tsp Chili Powder
- 1 Tsp Smoked Paprika
- 1 Small Onion (White) (Diced)
- 3 Cloves Garlic (Minced)
- 1/2 Cup Plant-based Mexican Cheese Shreds (Or cheese of your choice)
- Cilantro (To garnish)
- Green Onion (To garnish)
- Ground Black Pepper (To taste)
- Sauté the Onions and Garlic
Heat 1 tbsp olive oil in a saucepan over medium heat.
Add diced onion and garlic; sauté for 2–3 minutes until fragrant. - Cook Tofu, Sweet Potatoes, and Black Beans
Add tofu and sweet potatoes; season with chili powder, smoked paprika, and pepper.
Stir and cook for 5 minutes, then add black beans and mix. - Add Sauce and Tortillas
Pour in enchilada sauce and stir.
Fold in tortilla strips until coated. - Simmer and Cook
Cover and simmer on medium-low for 10–12 minutes, stirring occasionally.
Optional cheese addition: Sprinkle plant-based cheese during the last 2–3 minutes; cover to melt. - Serve and Garnish
Let cool for 5 minutes, then optionally garnish with cilantro and green onion.
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab