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Enchilada Power Bowls with Spicy Tofu

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


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


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


Lentils, rice, and beans

  • Add the lentils, brown rice and water to a medium size 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.


  • 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 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.


  • 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.


Serving: 1 serving (without avocado)Calories: 381 kcalCarbohydrates: 62.8 gProtein: 21.9 gFat: 6.3 gFiber: 18 gSugar: 10 g
Course : Main Course
Cuisine : American, Mexican
Keyword : enchilada bowl, vegan enchilada
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