• 8 oz sliced mushrooms
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 12 cloves of garlic, minced
  • 14 oz extra firm tofu, drained, patted dry with a paper towel, and crumbled
  • 2 teaspoons olive oil, divided
  • 5 cups frozen riced cauliflower (cooked per manufacturer’s instructions, 2 bags)
  • 16 oz enchilada sauce
  • Juice of 2 small limes
  • ¼ cup chopped cilantro
  • 3 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon pepper
  • ¼ teaspoon salt
  • 2/3 cup reduced fat shredded Mexican cheese, for filling
  • ½ cup reduced fat shredded Mexican cheese, for topping


Preheat oven to 400 degrees. Heat 1 teaspoon of olive oil in a large skillet. Add mushrooms, bell pepper, onion, garlic and sauté on medium high heat for 10-15 minutes, or until mushrooms cook down. Set aside. Place another teaspoon of olive oil into the skillet and add crumbed tofu. Cook tofu for around 10 minutes, using a spatula to press down and scramble until it starts to dry out and get browned. Once the tofu is browned, add the cooked veggies back to the skillet along with the enchilada sauce, cooked cauliflower rice, lime juice, cilantro, cumin, chili powder, pepper, salt, and 2/3 cup shredded Mexican cheese. Stir well to combine. Transfer mixture to a casserole dish and spread out evenly. Sprinkle on remaining ½ cup shredded cheese. Bake for 15 minutes until cheese is bubbly and edges begin to brown. Serve garnished with additional cilantro, if desired.


Calories 107
Fat 5g
Saturated Fat 1.7g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 1.2g
Cholesterol 5.9mg
Sodium 407.1mg
Potassium 83.8mg
Carbohydrate 8.4g
Fiber 2.3g
Sugar 2.0g
Protein 7.9g

Makes 12 servings

  • Serving size: 1/12 of recipe

    Recipe adapted from Build Your Bite