Nutrition
Calories: 654kcal | Carbohydrates: 55.8g | Protein: 47g | Fat: 24.3g | Fiber: 42g
Pineapple enchiladas may sound weird but they taste great! The (30%) protein comes from the Extra Firm Silken Tofu used in the filling and the Mission Plant Protein Tortillas (which are also super high in fiber too)!
Servings
Ingredients
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1 tbsp Lemon Juice
- 1 tbsp White Wine Vinegar
- 1 tsp Salt or to taste
- 6 tbsp Nutritional Yeast
- 1 /2 tsp Ground Mustard Seed
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 30 oz Crushed Pineapple drained very well
- 1 cup Vegan Shredded Cheese I used Violife Mexican blend
- 15 oz Enchilada Sauce
- 6 Tortillas highly recommended Mission Plant Protein tortillas or something with similar macros
Instructions
- Pre-heat oven to 350 F (177 C).
- In a good blender, add tofu, lemon juice, white wine vinegar, onion powder, garlic powder, salt, nutritional yeast, mustard seed. Blend well until smooth.
- Use a cheese cloth to drain the excess juice from the crushed pineapple; the better you drain this, the less mushy your enchiladas will be.
- In a bowl, mix blended mixture with 1/2 cup of shredded cheese and your drained crushed pineapple.
- In a 9 x 13” casserole dish, spray with Olive Oil (or something similar) so nothing sticks.
- Pour 1/2 of the can of enchilada sauce into the dish and spread evenly.
- Fill each tortilla with ~1/6 of the filling mixture and roll them into enchiladas. Place in casserole dish.
- Once all six enchiladas are done, pour the remaining enchilada sauce over them.
- Sprinkle remaining shredded cheese on top.
- Bake for 23 - 27 minutes. Covering the casserole dish will help the vegan cheese melt better.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Pineapple Enchiladas
Video
Did you make this recipe?Mention @proteindeficient.vegan