June 9, 2026
One Pan Enchilada Rice and Tofu
This One Pan Enchilada Rice and Tofu is a delicious and effortless weeknight meal! Fluffy rice and taco-spiced tofu are cooked in enchilada sauce and topped with fresh pico de gallo and thinly sliced avocado. All made easily in one pan!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsOne Pan Enchilada Rice and Tofu
A Flavorful, Effortless Weeknight Hero
Transform humble pantry staples into a hearty weeknight hero with this One Pan Enchilada Rice and Tofu. This recipe bridges the gap between fast food convenience and homemade nutrition, proving that you don’t need multiple pots to create a complex dish. By layering fluffy rice with taco-spiced super-firm tofu and simmering everything in a rich, smoky enchilada sauce, you get a restaurant-quality meal in the comfort of your own home. Garnished with bright pico de gallo and creamy avocado, this dinner idea is the ultimate solution for busy evenings when time is scarce but flavor cannot be compromised!
Reasons You’ll Love This Recipe
- Budget-Friendly: Relying on accessible ingredients like rice, canned sauce, and tofu keeps costs low.
- Customizable Heat: Choose mild, medium, or hot enchilada sauce to tailor the spice level to your family’s preference.
- Nutrient-Dense: Super-firm tofu provides a substantial source of plant-based protein, while fresh garnishes add essential vitamins. Serve with a side of canned black or pinto beans for an added fiber boost and even more protein!
- Minimal Cleanup: Cooking everything in a single large sauté pan means less dishes, which is always a win for me!
- Versatile Leftovers: This healthy mexican-inspired meal reheats beautifully, making it perfect for meal prep lunches.
Step-by-Step Instructions
1. Season, Prep and Pan-Fry the Tofu:
Place the tofu cubes in a large bowl. Sprinkle with taco seasoning and toss gently until thoroughly coated. This creates a flavorful crust that holds up against the sauce. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the tofu and cook for 12 to 15 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove tofu and set aside on a plate.
2. Sauté and Toast:
In the same pan, add the remaining 2 tablespoons of olive oil. Add the diced onion and cook until translucent, 2 to 3 minutes. Stir in the minced garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the rinsed white rice to the pan. Toast for 1 to 2 minutes, stirring constantly. This step coats the grains in oil and enhances their nutty flavor, ensuring they stay separate and fluffy.
3. Simmer:
Pour in the enchilada sauce and vegetable broth. Stir well to scrape up any browned bits from the bottom of the pan (this adds incredible flavor!). Bring to a gentle simmer. Place the crispy tofu pieces on top of the rice mixture. Do not stir. Reduce heat to medium-low, cover, and simmer undisturbed for 15 to 18 minutes until the liquid is absorbed and rice is tender.
4. Rest, Serve and Enjoy!
Remove from heat and let it rest, covered, for 5 to 10 minutes. Uncover, garnish with pico de gallo, avocado slices, and cilantro, then serve warm. Enjoy!
Tips and FAQs
- Rinse the Rice: Always rinse long-grain rice until the water runs clear. This removes surface starch and prevents the final dish from becoming gummy.
- Don’t Peek: Resist the urge to lift the lid while simmering. Releasing steam can dry out the rice before it is fully tender!
- Rest the Dish: Letting the pan sit covered off the heat for 5 to 10 minutes allows residual steam to finish cooking the grains evenly.
Can I use brown rice instead of white?
Brown rice requires more liquid and a longer cooking time (usually 40+ minutes). Using it in this recipe would likely result in mushy tofu or burnt rice. For this one-pan method, you’ll need to stick to long-grain white rice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice may absorb more liquid upon sitting; add a splash of water or broth when reheating to restore moisture.
Is this recipe spicy?
The heat level depends on your choice of taco seasoning and enchilada sauce. Most brands offer mild, medium, and hot varieties. Check the label if you are sensitive to spice!
The Perfect Midweek Meal!
I hope you love One Pan Enchilada Rice and Tofu as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
One Pan Enchilada Rice and Tofu
Ingredients
- 1 (16-ounce block) block of super-firm tofu, cut into 2”- inch cubes
- 2 tablespoons taco seasoning
- 4 tablespoons olive oil, divided
- 1 white onion, diced
- 6 cloves fresh minced garlic
- 1 cup long grain white rice, rinsed
- 2 cups enchilada sauce, homemade or store-bought
- 1 cup vegetable broth
- Pico de gallo, for garnish, optional
- Thinly sliced avocado, for garnish, optional
- Minced cilantro, for garnish, optional
Instructions
- Place the cubes tofu in a large bowl and toss with the taco seasoning until thoroughly coated.
- Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the tofu and pan-fry, flipping occasionally, until all sides are golden and cris around the edges, 12 to 15 minutes. Remove and set aside.
- Heat the remaining 2 tablespoons of olive oil in the same sauté pan. Once it’s hot, add the onion and cook, stirring often, until translucent, 2 to 3 minutes.
- Add the garlic and sauté another 30 seconds to 1 minutes.
- Mix in the uncooked rice and toast for 1 to 2 minutes.
- Then, pour in the enchilada sauce and broth, stirring to combine.
- Bring to a simmer, then nestle to tofu pieces back on top of the rice mixture.
- Reduce the heat to medium-low, cover and simmer undisturbed, until the rice is tender and the liquid is absorbed, 15 to 18 minutes (I usually remove it from the heat at 15 minutes).
- Remove the pan from the heat and let it rest, covered, for another 5 to 10 minutes, to finish steaming.
- Garnish with pico de gallo, thinly sliced avocado, fresh cilantro and enjoy!
