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Home » Recipes » Course » Lunch

Enchilada Power Bowls with Spicy Tofu

By: Thomas Published: 30 Nov, 21 Updated: 21 Dec, 21 86 Comments

Jump to RecipeComments
4.50 from 24 votes
Enchilada Power Bowls with Spicy Tofu

Enchiladas in a bowl! Flavorful, spicy, cheesy, and so satisfying! With green lentils, tofu, and black beans, this weeknight dinner is ready in 30 minutes! A flavorful meal the whole family will love. Plus leftovers reheat really well!

Enchilada rice and beans with sautéed tofu in a bowl.
Jump to:
  • 📘 Introduction
  • 🥣 How to Make Enchilada Bowls
  • 💬 FAQ
  • More Easy and Healthy Plant-based Bowls
  • 📖 Recipe

📘 Introduction

That's my kind of bowl. Filling, full of different textures, spicy, loaded with plant protein, and more importantly packed with flavor.

This recipe is called enchilada bowls because that's what it's all about: black beans, green lentils, and rice in a luxurious chili-cheese sauce. Think of it like deconstructed enchiladas in a bowl.

And if you are worried about protein, each serving contains over 20g of protein!

Vegan Enchilada Power Bowls with Spicy Tofu

🥣 How to Make Enchilada Bowls

Rice and Lentils

It starts with the rice and green lentils that are cooked until tender, for about 20 minutes. Then, add cooked black beans. I recommend using canned beans for convenience but if you have time you can cook them from scratch, it can only be tastier!

I love to combine multiple legumes and grains. First, because it makes the texture more interesting, and second because you get complete proteins.

Tofu

While the rice and lentils are cooking, prepare the tofu. If using semi-firm tofu, press it for a few minutes to remove excess moisture. If using firm tofu, you can skip this step.

To add a ton of flavor to the tofu, we will let it marinade. Here are the ingredients you will need to prepare the marinade:

  • Soy sauce: For umami and saltiness. For a gluten-free option, use tamari.
  • Maple syrup: For sweetness. You can use coconut sugar, or agave syrup if you prefer.
  • Almond butter: To add a subtle nutty flavor and creaminess.
  • Ground Chili: For spiciness and flavor. Use chili spice mix, not chili flakes.
Vegan Enchilada Power Bowls with Spicy Tofu

Preferably, you want to let the tofu marinate for at least 20 minutes (or overnight!), but if you are short on time, 15 minutes will be enough.

Next, sauté the marinated tofu for 7-8 minutes in a skillet, or until golden brown.

Enchilada Sauce

The enchilada sauce is super simple to prepare! It is a mix of browned onions, tomato sauce, chili, oregano, and nutritional yeast to add a nice cheesy flavor.

Once the enchilada sauce is ready, add the cooked rice, lentils, and black beans and stir to coat.

Divide the enchilada rice and beans between serving bowls, top with sliced avocado, chewy and crispy tofu, and garnish with fresh parsley!

Vegan Enchilada Power Bowls with Spicy Tofu

💬 FAQ

  • Can I bake the tofu instead of sauté? Yes, you can bake the tofu at 350°F (175°C) for 15-20 minutes.
  • Can I use substitute red beans for the black beans? Sure!
  • How long does this recipe keep? Tofu and enchilada beans will keep for up to 3 days in the refrigerator.
  • How to reheat the enchilada rice and lentils? Enchilada bean cans are reheated over low-medium heat in a saucepan. Add a couple of tablespoons of water if needed, to prevent it from burning. Tofu can be reheated in a non-stick skillet.

If you are looking for a healthy and satisfying meal, look no further. This recipe comes together in just 30 minutes and makes 4 generous servings. It's delicious, comforting, and filling!

More Easy and Healthy Plant-based Bowls

  • Szechuan Noodles with King Oyster Scallops
  • Sesame Crusted Hoisin Tofu Bowls
  • 15-Minute Peanut Jackfruit Noodles

Let me know in the comments if you try this recipe!

Vegan Enchilada Power Bowls with Spicy Tofu

📖 Recipe

Enchilada Power Bowls with Spicy Tofu

4.50 from 24 votes
Author: Thomas
Enchiladas in a bowl! Flavorful, spicy, cheesy, and very satisfying! The perfect meal for a weeknight dinner, ready in 30 minutes!
Print Pin Review
Prep Time : 5 minutes mins
Cook Time : 25 minutes mins
Total Time : 30 minutes mins
Servings 4 servings
Calories 381 kcal

Ingredients
 
 

Lentils, rice and beans

  • ½ cup dried brown rice
  • ½ cup dried green lentils
  • 2 and ½ cup water
  • 1 15-oz can cooked black beans

Tofu

  • 7 ounces firm tofu
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon chili powder
  • 1 tablespoon almond butter

Enchilada Sauce

  • 1 onion finely sliced
  • 1 garlic clove chopped
  • 1 and ½ cup tomato sauce
  • 1 teaspoon chili powder (2 if you like it more spicy)
  • ¼ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon nutritional yeast
  • ½ teaspoon salt
  • 2 avocados sliced
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Instructions
 

Lentils, rice, and beans

  • Add the lentils, brown rice, and water to a medium-sized saucepan. Bring to a boil and simmer, uncovered, for about 20 minutes. In the meantime, prepare the tofu and enchilada sauce.
  • Drain and rinse the black beans and add them to the rice and lentils. Set aside and cover to keep warm.

Tofu

  • Whisk together all of the marinade ingredients together until combined.
  • Drain the tofu very well. Line a plate with a paper towel, place the tofu on top, add another layer of paper towel, and place something heavy on top. Press the tofu for 5-10 minutes. Cut it into cubes and add it to the sauce. Stir to coat and let marinate for at least 15 minutes.
  • Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the tofu and cook for 5-6 minutes, stirring frequently until the tofu is light brown. Remove from heat and set aside.

Enchilada sauce

  • Heat two teaspoons of oil in a saucepan, add the onion and cook for about 10 minutes, or until soft and golden brown. Add the chopped garlic and cook for another 5 minutes.
  • Add the tomato sauce, spices, apple cider vinegar, nutritional yeast, and salt to the saucepan and whisk until combined. Cook for another 5 minutes.
  • Add the rice, lentils, and black beans to the enchilada sauce and mix until everything is well coated with the sauce. Taste and adjust saltiness if needed.

Bowls

  • Divide the enchilada rice and beans between 4 serving bowls, top with half of an avocado (sliced or cubed), and sautéed tofu. Garnish with fresh parsley and serve!
  • Leftovers will keep in the fridge for up to 3 days.

Nutrition

Serving: 1 serving (without avocado) | Calories: 381 kcal | Carbohydrates: 62.8 g | Protein: 21.9 g | Fat: 6.3 g | Fiber: 18 g | Sugar: 10 g
Course : Main Course
Cuisine : American, Mexican
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  1. Anja

    September 02, 2016 at 8:09 am

    How can you not be satisfied with these photos!? The colors are gorgeous!

    Reply
  2. Birgit W

    September 20, 2016 at 3:54 pm

    5 stars
    I made this last night, and it was very delicious! It just took me longer than 30 minutes...

    Reply
    • Thomas

      September 21, 2016 at 12:01 pm

      Thanks for the feedback! I eyeballed the time required so it may not be completely accurate. Your challenge next time is to do it under 30 minutes 😉

      Reply
  3. Becky!

    September 27, 2016 at 2:00 am

    Where (and what part of the grocery store) can you buy nutritional yeast? I've never used it before, thank you

    Reply
    • Thomas

      September 29, 2016 at 5:13 am

      You should find it in the seasonings section of the grocery store.

      Reply
    • Rebecca Lake

      February 22, 2017 at 7:43 pm

      5 stars
      Do you have a Whole Foods or a Clarks Nutritional Store near you. They both carry it. If you have a Mothers or other health food store where you live, they probably carry it. If none of those are available, try Amazon.com!

      Reply
      • Natalie Lalonde

        November 24, 2019 at 10:35 pm

        5 stars
        I really loved this recipe and so easy to make. I would recommend you start with the sauce and marinating of the tofu while everything else is getting ready...Delish! Thanks so much

        Reply
        • Thomas

          December 02, 2019 at 11:36 am

          Great! Thanks for your rating Natalie!

          Reply
    • Doris Rebensal

      July 06, 2019 at 1:19 pm

      I've seen it at Winn Dixie and maybe Walmart in the salad dressing isle.

      Reply
  4. Cathleen

    November 01, 2016 at 1:45 am

    I tried this recipe last week and LOVED IT! It's a hearty, stick your ribs kinda bowl!! It was the perfect mid-day meal. I squeezed a bit a lemon over it for a hit of acid and .....Perfection. 🙂 It kept me going through my end of day run/workout and clear on through to dinner.

    WINNER!

    Thanks!

    Reply
    • Thomas

      November 01, 2016 at 7:43 am

      I'm so glad to hear you liked these bowls Cathleen!
      Lots of carbs to fuel your workout! 🙂

      Reply
  5. Emily

    December 07, 2016 at 1:35 am

    You must be one of those crazy people who doesn't like cilantro. I'm going to make this tonight but with that very important substitution 🙂

    Reply
    • Thomas

      December 07, 2016 at 1:45 pm

      You're right! I definitely don't like cilantro 🙂

      Reply
  6. Bethany

    December 19, 2016 at 12:04 am

    4 stars
    I just made this today and it was fantastic! Added cilantro instead of parsley and used a pre-made vegan friendly enchilada sauce for the 'tomato sauce'. SO good! Thanks for sharing!

    Reply
  7. Rebecca Lake

    March 05, 2017 at 8:52 pm

    5 stars
    I made these enchilada bowls with the enchilada sauce which was the absolute bomb! I am eating whole-grain plant based with no oil so I cooked the onion and garlic in a stainless steel pot without oil by cooking it on low, then added all the other ingredients and of course a sauce results. I used a red sauce from Costco for the tomato sauce. Truly, the enchilada sauce is the bomb! Then when I made the marinade for the tofu I used aquafaba instead of almond butter. And instead of sauteing the tofu, in oil, I baked it. The tofu was very tasty, although mine did not look nearly as pretty as yours does.
    In addition, instead of brown rice, I used this brown, red, black rice combination that I buy at Winco, and is my favorite rice these days. That said, the bowls were a huge success and I loved the combination of the lentils with the brown rice with the black beans. I loved the enchilada sauce and brown rice lentil black bean combination so much that I made stuffed peppers with it and enchiladas with it......I could make everthing Mexican I can think of with these ingredients!!!! Thank you so much Thomas! You did great!

    Reply
    • Thomas

      March 07, 2017 at 9:44 am

      Thanks so much for your great feedback Rebecca!
      I'm glad to hear everything turned out well with your changes. I also like to use grain combinations like red/black/white quinoa for example.
      Nice idea to make stuffed red peppers 😉 I should try it next time!

      Reply
      • Rebecca Lake

        March 08, 2017 at 8:52 pm

        Thomas, your enchilada sauce is so incredibly tasty that if we made a restaurant, that would be our enchilada sauce. You make vegan taste so good, non-vegans will love it. With recipes like yours, being whole-grain plant-based eating is not only easy, but extremely tasty. I too started out eating meat and dairy, but since my Dad and my uncles had heart disease and my Dad also had type two diabetes, I read Dr. Esselstyn's "How to Reverse and Prevent Heart Disease" and Dr. Barnard"s "How to Reverse and Prevent Diabetes". The most interesting thing was that both books epoused the exact same diet: Whole-grain and plant-based. Eating this way will start to heal the lining of the arteries, and allow your insulin to be more receptive to triggers. I was blown away! I lost my Dad 6 years ago and I'm so mad that the doctor never told my Dad about how eating this way could reverse both his diabetes and heart disease! So that's why I started eating whole-grain plant-based about 1 1/2 years ago. I eat so well and feed my family with such tasty meals, we will never go back to eating meat or diary. We also saw "Cowspiracy" and "Forks over Knives" and "Earthlings" DVDs. I also read "The China Study". I'm glad that eating this way got rid of your acne, and you are doing your body, and the world a great favor.

        Reply
        • Thomas

          March 11, 2017 at 5:29 am

          Thank you so much for your kind words Rebecca! 🙂
          I'm sorry to hear about your dad and uncles, unfortunately from what I read Doctors (not all of them hopefully) have no real knowledge in food effects on the body, they prefer to give drugs rather than useful diet advices.
          I watched Cowspiray and Forks over Knifes too, Earthlings was a bit too much for me and saw no reason to watch it (and feel the pain) since I was already vegan.
          Glad to hear your whole family is loving vegan meals!

          Reply
  8. Jan

    October 19, 2017 at 7:27 pm

    Very good, made it last night and am enjoying leftover for lunch today. The tofu is great! Thanks for the recipe

    Reply
    • Thomas

      October 20, 2017 at 4:28 pm

      Glad to hear you liked it Jan!

      Reply
      • Maddy

        January 20, 2022 at 5:35 am

        This recipe was a super odd combo. The sauce and rice/lentils/bean combo was a Mexican vibe, whereas the tofu marinade was very much an Asian recipe. Did not go well together at all. Did love the enchilada sauce recipe though! Would only recommend making that aspect.

        Reply
        • Thomas

          January 21, 2022 at 12:41 pm

          Sorry to hear you didn't like the combination of spicy tofu with the beans!

          Reply
  9. jody

    October 22, 2017 at 10:38 pm

    5 stars
    I made this for dinner tonight, it's a keeper. I made the recipe exact (ingredient wise) but I did put the lentils & rice in my instant pot so that was 10 min instead of 20-30 for that step. My only negative and it isn't really negative that the name says spicy and this wasn't with just chili powder, next time I'll add the heat that my husband loves but this recipe is really good.

    Reply
    • Thomas

      October 25, 2017 at 7:34 pm

      Thanks for the rating Jody, so glad to hear you liked the recipe!

      Reply
  10. Karen

    December 25, 2017 at 10:19 pm

    Thus was really yummy. I didn’t have almond butter so I used peanut butter and added a little sirachi to the tofu mixture. We really enjoyed it and will definitely make again. Great recipe

    Reply
    • Thomas

      December 26, 2017 at 6:21 am

      Any nut butter works great here! Thanks for the feedback Karen 😉

      Reply
  11. Rebecca

    March 03, 2018 at 2:39 am

    5 stars
    Delicious! No need to tweak anything, it’s that good!

    Reply
    • Thomas

      March 04, 2018 at 6:23 am

      Thanks for the feedback! Glad to hear you liked it Rebecca!

      Reply
  12. Polly

    March 03, 2018 at 9:37 am

    1 star
    I found this recipe to be very bland. It was not spicy at all.

    Reply
    • Thomas

      March 04, 2018 at 6:25 am

      Did you follow the exact recipe and used all the spices? I make this regularly and no one finds it bland, maybe try adjusting the salt and/or chili?

      Reply
  13. Rachel

    August 19, 2018 at 5:13 am

    5 stars
    Loved this recipe! I am a non-vegan trying to incorporate more plant-based foods into my diet and this was the perfect use for the tofu I had in the fridge and hadn't yet been bold enough to open! (Thanks for the in-depth directions on preparing the tofu, by the way--they helped a rookie immensely!) I didn't have the nutritional yeast so I threw in a little extra soy, and it was still a really nice, complex sauce, even without the cheese flavor.
    Delicious, filling, and plenty of leftovers for a few more meals. Thank you, Thomas!

    Reply
    • Thomas

      August 21, 2018 at 11:51 am

      Thank you so much for the feedback Rachel! I'm glad you liked it 🙂

      Reply
  14. christine dugdale

    September 18, 2018 at 6:59 pm

    4 stars
    this looks and sounds really tasty - I must give it a try at the weekend - but minus the chilli for me 🙂

    Reply
    • Thomas

      September 25, 2018 at 5:05 am

      Thanks Christine!

      Reply
  15. Jennifer

    September 23, 2018 at 6:36 pm

    5 stars
    This was absolutely delicious!

    Reply
    • Thomas

      September 25, 2018 at 5:31 am

      Thanks for the feedback Jennifer!

      Reply
  16. tricia

    October 03, 2018 at 3:57 am

    My brown rice always takes 45-50 mins to cook. Your directions are for only 20 mins. Doesn't that result in hard rice?

    Reply
    • Thomas

      October 06, 2018 at 11:23 am

      Well if your rice takes 45 mins to cook then yes it will result in hard rice. I would recommend cooking it on the side, not with the lentils.
      I learned that not all brands of brown rice have the same cooking time. If you use basmati brown rice, or Thai brown rice, it usually only requires 20 mins.

      Reply
  17. Cassandra

    December 20, 2018 at 10:16 pm

    This was so good! My meat loving boyfriend even was going for seconds!

    Reply
    • Thomas

      December 22, 2018 at 12:26 pm

      Awesome! Thanks for your feedback Cassandra!

      Reply
  18. Meghan

    January 29, 2019 at 6:19 pm

    Delicious! Substituted quinoa for brown rice and added lots of cayenne & Cholula for heat. Cilantro too - otherwise it was a perfect, hearty bowl. Thanks for the recipe, cheers!

    Reply
    • Thomas

      January 31, 2019 at 9:15 am

      Awesome! Thanks for your feedback Meghan 😉

      Reply
  19. Amy

    April 20, 2019 at 12:40 pm

    5 stars
    This recipe is amazing, so tasty and clean eating. Avocado is a must, it really does enhance the meal.

    Reply
    • Thomas

      April 21, 2019 at 8:45 am

      Glad you liked it, thanks for your feedback!

      Reply
    • Vicky

      September 07, 2019 at 11:19 am

      Is the nutrition info with or without the avocado please!

      Reply
      • Thomas

        September 07, 2019 at 12:47 pm

        Without the avocado.

        Reply
  20. Lynn

    April 27, 2019 at 12:24 pm

    5 stars
    Wonderful recipe! I used the leftover enchilada mixture to stuff some zucchini the next day. The taste of the tofu was incredible. My daughter who isn't a big tofu fan, loved it.

    Reply
    • Thomas

      April 29, 2019 at 7:41 am

      Awesome! 🙂

      Reply
  21. bella

    May 01, 2019 at 2:06 am

    5 stars
    i loved it i need to find more like this

    Reply
    • Thomas

      May 04, 2019 at 6:37 am

      Thanks 🙂

      Reply
  22. Nicola | Nomming with Nicola

    September 24, 2019 at 7:52 pm

    This makes for a very delicious post-workout lunch! I made one batch of this but made a few tweaks. I added 2 cans of black beans instead of one to make it a little more hearty. I also used a whole 16 oz block of tofu, and tripled the marinade ingredients. If I were to do this again, I would have just doubled the extra, as triple was a bit too much. And I baked the tofu at 375 until crispy instead of pan-frying it. I always struggle pan-frying tofu as it tends to break apart on me. When eating, I top with a hearty amount of avocado and lime juice. The one flavor that throws me off is the almond butter - to me, the tofu tastes Asian and sweet, not exactly what pairs well with an otherwise Mexican lending flavor. If I were to make this again, I would probably make it a little more of a Chipotle flavor, but that's just me! This recipe is a great base for adding your own spin on it, and I appreciate greatly this idea to add a variety of plant power to your day!

    Reply
    • Thomas

      September 25, 2019 at 5:39 am

      Thanks for your feedback and sharing your tweaks Nicola!

      Reply
  23. Kelly

    September 30, 2019 at 10:59 pm

    Great idea - the sauce, for me, turned out horribly, so I used a medium-spice salsa instead and that was great. I also did the quick and easy marinate the tofu in oil and taco seasoning 🙂

    Reply
    • Thomas

      October 07, 2019 at 9:34 am

      Sorry to hear that Kelly!

      Reply
  24. Andrea

    October 20, 2019 at 9:33 am

    Hi, due to health reasons (thyroid insufficiency) I try to avoid soja. Is there a substitute you would recommend for this recipe?

    Reply
    • Thomas

      October 21, 2019 at 4:03 pm

      Hi Andrea, you may want to use seitan.

      Reply
  25. Scherril

    April 02, 2020 at 1:24 pm

    4 stars
    Fantastic and very easy my family loved it. Great recipe for family's to do together. Looks like a lot of things but very simple. Loved doing it with my son ,also I did chicken cubed and marinaded in sauce also for those that don't like tofu, but the ate both and liked them.

    Reply
    • Thomas

      April 03, 2020 at 5:24 am

      Thanks for your feedback Scherril! 🙂

      Reply
Newer Comments »

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