Delicious Living
Skillet Enchiladas with Tofu & Sweet Potato
  • 1 (14-ounce) package extra-firm tofu
  • 2 tablespoons coconut or vegetable oil
  • 1 small red onion (peeled and thinly sliced)
  • 2 cloves garlic (peeled and minced)
  • 2 small or medium sweet potatoes (peeled and finely diced - about 3 cups)
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ¼ teaspon ground black pepper
  • 1 teaspoon salt
  • 1 (14.5-ounce) can crushed tomatoes
  • ½ cup water
  • 1 cup frozen sweet corn
  • 4 corn tortillas (cut into thin, bite-size strips)
  • ½ cup shredded cheddar cheese
  • ½ cup chopped fresh cilantro
  • Avocado slices, plain Greek yogurt and/or diced tomato

Skillet Enchiladas with Tofu & Sweet Potato

Amy Palanjian | Delicious Living
  • Serves: 6 people

gluten free, vegetarian

Although this may seem like a lot of spices, use them all. The butternut squash and tofu soak up a lot of great flavor from them. For additional color and nutrition, serve over wilted spinach or with corn chips for additional crunch.


  1. To drain tofu, remove it from packaging and place it on a folded kitchen towel or layers of paper towel. Top with a second towel (or paper towels) and a plate and let sit for about 15 minutes. Once drained, dice the tofu into about ¾-inch pieces.
  2. In a large skillet over medium heat, warm the oil. Add onion, garlic and sweet potato and stir to coat. Cook for 5 minutes, stirring frequently to prevent sticking.
  3. Stir in chili powder, cumin, oregano, garlic powder, black pepper, salt, tomatoes and ½ cup water. Bring to a simmer. Cover, reduce heat to medium-low and cook for 20–25 minutes or until sweet potatoes are soft.
  4. . Remove lid and stir in tofu, corn and tortilla strips. Top with cheese, cover and remove from heat. Let sit for 5 minutes; then remove lid and top with cilantro and additional toppings.

PER SERVING (1½ cups): 254 cal, 10g fat (2g mono, 1g poly, 7g sat), 11mg chol, 683mg sodium, 33g carb (7g fiber, 8g sugars), 12g protein

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