Poblano and Silken Tofu Enchiladas with Mushroom Gravy

Enchiladas are so delicious and versatile! I was really happy with how this dish came out, especially because I never made it this way before.


Enchilada Filling:


  • Splash olive oil
  • 1 block silken tofu
  • 1 onion
  • 2 cloves garlic
  • 3 poblano peppers, roasted, seeded and peeled
  • 1/2 cup salsa verde
  • 1 cup carrots, roasted and chopped
  • Salt and Pepper


  1. Heat olive oil in a pan.
  2. Toss in the onion and garlic cloves.
  3. When they are soft, add in the silken tofu.
  4. Stir it around to break it up and incorporate the onions and garlic.
  5. Add in the salsa verde, poblanos and carrots.
  6. Lower heat, cover with a lid and let it cook until it thickens.
  7. Turn off heat.

Spicy Mushroom Gravy:


  • Splash olive oil
  • 8 oz baby bella mushrooms, chopped
  • 1 onion, chopped
  • 1 tablespoon arrowroot
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/2 cup salsa verde
  • Salt and Pepper


  1. Heat oil in a pot.
  2. Saute the onion.
  3. Add in the mushrooms.
  4. When the onions and mushrooms are soft, add in the arrowroot, salt, and pepper.
  5. Stir that around, then add the almond milk, nutritional yeast and salsa verde.
  6. Whisk the gravy and simmer it until it reaches your desired consistency.



  • Whole wheat tortillas


  1. Heat a pan over medium heat.
  2. Place a tortilla in the pan. Let it get warm then flip it over on its other side. When it is warm take it out of the pan.
  3. Repeat step 2 with 8 tortillas.


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Take a warm tortilla and place a good amount of filling in the center.
  3. Roll up the tortilla and place it into a baking dish.
  4. Repeat steps 2 and 3 with the rest of the tortillas.
  5. Pour Spicy Mushroom Gravy over the tortillas.
  6. Bake for 30 minutes.
  7. Enjoy!


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