Spinach Enchilada Recipe from Vegan Chef Babette

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  • 2 cups cooked farro follow package instructions
  • 1 pound tofu
  • 2 cups green onion
  • 2 cups red bell pepper
  • 2 cups red onion
  • 4 cups chopped spinach
  • 1 cup cilantro 1/4 cup Mexican seasoning
  • 2 bags grated Vegan cheddar cheese
  • 2 cups vegan cheese sauce (see recipe for Mac and Cheese)
  • Dozen corn tortillas
  • 4 cups enchilada sauce
  • 8 cups organic corn chips


Ground tofu

  1. 1lb extra firm tofu with 1 cup Mexican seasoning place in a food processor attached with the “S” blade and pulse until ground not mushy.

Enchilada sauce

  1. 8-10 California chili peppers boil with 4 garlic cloves, when peppers are bright red blend with garlic seasoning with Braggs and Mexican seasoning.


  1. Layer a 4qt casserole dish with 1 cup enchilada sauce 8 cups organic corn chips. Add farrow, cover with cheese and add chopped spinach!
  2. Roll ground tofu into 8-10 tortillas, place in the casserole dish. Cover with extra ground tofu, and cover with enchilada sauce and cheese.
  3. Bake covered at 350 degrees until the cheese melts.

Recipe courtesy of vegan Chef Babette.