Green Enchilada Casserole
Easy vegan Green Enchilada Casserole layered with smoky tomatillo green salsa, high-protein tofu, hatch chiles, and melty dairy-free cheese. Perfect for a weeknight dinner or meal prep.
Ingredients
For the Verde Sauce
- ½ cup Cashews, soaked in hot water
- 5 Tomatillos, husked
- 3 Garlic Cloves, peeled
- 1 Poblano Pepper, deseeded
- ½ White Onion, roughly chopped
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- 1 cup Filtered Water
- 1-2 tbsp Avocado Oil, for sautéing
For the Filling & Assembly
- 1 block High-Protein Tofu, grate
- Avocado Oil
- 2 tbsp Tamari
- 12 Corn Tortillas
- 1 15oz Can White Beans
- 1.5 cup Shredded Vegan Mozzarella, I use the brand Violife
Toppings
- 1 Avocado, diced
- ¼ cup Cilantro, finely chopped
- Lime Wedges
Instructions
Soak the Cashews
- Add the cashews to a bowl and cover with hot water. Let soak while you prepare the other ingredients.
Prepare the Tofu
- Preheat oven to 400°F. Grate your block of tofu with a grater. It's okay if some of it gets crumbled, towards the end of the block it gets difficult to grate.
- Spread grated tofu on a parchment lined and greased baking tray, add a splash of avocado oil, a sprinkle of sea salt, a drizzle of tamari, and bake for 30 minutes until lightly golden. Halfway through, give it a stir to ensure it evenly browns.
Make the Verde Sauce
- While the tofu is baking, heat avocado oil in a skillet over medium heat.
- Sauté tomatillos, garlic, peppers, jalapeño, and onion until browned on both sides.
- Let cool a bit then transfer to a blender. Add soaked cashews (discard the water it was soaking in), sea salt, pepper, and water. Blend until smooth.
Heat the Tortillas
- Spray avocado oil in a skillet over medium-high heat. Pan-fry tortillas for 30 seconds per side until golden. They should be easily bendable. Set aside.
Make the Filling
- In a large bowl, combine about 1/4 of the verde sauce, the baked tofu, and chopped hatch chiles. Mix well.
Assemble the Casserole
- Spread a thin but full layer of verde sauce on the bottom of a casserole dish.
- Add 3 tortillas, then the tofu mixture, white beans, 1/4 cup vegan mozzarella, and a generous drizzle of green sauce.
- Repeat layer. For the final layer, increase to 1 cup of cheese on top. Keep in mind you will have extra sauce!
Bake
- Bake at 400°F for 30 minutes. Broil for 2–3 minutes until the cheese is bubbly and browned.
Serve
- Top with hatch chilis, cilantro, and a squeeze of fresh lime juice.