Easy Green Tofu Enchilada Casserole (Vegan & Gluten-Free)

This Easy Green 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.

If you love green enchiladas but don't love all the rolling, this recipe is for you. Made with simple pantry ingredients, this green tofu enchilada casserole is naturally gluten-free, high in plant-based protein, and comes together with minimal prep. Whether you're looking for an easy vegan casserole, a comforting salsa verde tofu recipe, or a family-friendly weeknight dinner, this recipe checks every box! ✅ ✅ ✅

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Why You'll Love This Recipe

✅ Easy dump-and-bake dinner

✅ Crispy shredded tofu adds a hearty texture

✅ Creamy salsa verde sauce

✅ Gluten-free and dairy-free

✅ Great for meal prep and leftovers

Kitchen Tools You'll Need (optional, but helpful!)

• 9×13-inch baking dish

• Box grater

• Baking sheet

• Large mixing bowl

• Measuring cups & spoons

• Cutting board

• Sharp knife

Ingredient Notes

• Extra-firm tofu is shredded and baked until lightly crispy, creating a hearty texture that works perfectly in this vegan enchilada casserole.

• Salsa verde gives this casserole its fresh, tangy flavour and creates an easy green enchilada sauce without extra work.

• Plain vegan yogurt makes the salsa verde creamy while adding a subtle tang that pairs perfectly with the shredded tofu.

• Corn tortillas keep this casserole naturally gluten-free while adding the classic enchilada texture. If you're not gluten-free, flour tortillas also work.

• Sweet corn adds a pop of sweetness that balances the tangy salsa verde.

• Vegan mozzarella melts into a bubbly, cheesy topping that makes this casserole pure comfort food.

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Frequently Asked Questions

❓Can I make these ahead of time?

Yes! Assemble the casserole up to 24 hours before baking. Cover and refrigerate until you're ready to bake.

❓Can I freeze the casserole?

Absolutely. This vegan enchilada casserole freezes for up to 3 months.

❓Can I add more veggies?

Definitely! Black beans, spinach, zucchini, diced jalapeños, or bell peppers all work well in this casserole.

More Easy Dinner Ideas

• Big Mac Lentil Tacos

• Chick’n Pot Pie Dump & Bake Pasta

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⭐Easy Green Tofu Enchilada Casserole⭐

Ingredients

For the Tofu:

• 1 block extra-firm tofu, shredded

• 2 tbsp olive oil

• 2 tbsp taco seasoning

• Salt + pepper, to taste

For the 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.