Shredded Tofu Enchilada Casserole

This Shredded Tofu Enchilada Casserole is the ultimate easy comfort food - creamy, cheesy, and packed with bold salsa verde flavour. Made with crispy shredded tofu and simple pantry ingredients, this dump-and-bake dinner is perfect for busy weeknights when you want something cozy without a lot of effort.

Ingredients

For the Tofu:

• 1 block extra-firm tofu, shredded

• 2 tbsp olive oil

• 2 tbsp taco seasoning

• Salt + pepper, to taste

For th Enchilada Sauce:

• 2 cups salsa verde

• 1 cup plain unsweetened vegan yogurt

• 1 green bell pepper, diced (raw)

• 1 cup corn kernels (fresh or thawed frozen)

Assembly

• Olive oil 

• 6–8 corn/wheat tortillas,  cut into halves

• 2 cups shredded vegan mozzarella

Directions

1. Preheat oven to 400°F and lightly grease a baking dish.

2. Shred tofu using a box grater. Toss with olive oil, taco seasoning, salt, and pepper.

3. Bake tofu for 20 minutes, stirring halfway, until lightly golden.

4. In a large bowl, mix salsa verde + vegan yogurt until smooth.

5. Stir in bell peppers, corn, and baked tofu until well combined.

6. Assemble in layers:

   • Tortilla halves

   • Sauce + veggie mixture

   • Shredded tofu

     • Repeat layers until everything is used

7. Finish with a top layer of tortilla halves, sauce, and vegan cheese.

8. Bake for 20–25 minutes until hot, bubbly, and golden.

9. Let rest for 5–10 minutes before slicing and serving.