Baked Tempeh Enchiladas

Ingredients

• 1 tablespoon safflower oil
• 1/2 cup onion (minced)
• 1/4 cup red bell pepper (chopped)
• 1 teaspoon garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon cayenne
• 1/2 cup water
• 16 ounces hot salsa
• 12 ounces tofu sour cream
• 3 cups tempeh (chopped and poached for 5 minutes)
• 8 small whole wheat tortillas (8-inch)

Directions

1. 1

   Preheat oven to 350.

2. 2

   Coat a 9 x 13 inch baking dish with nonstick vegetable spray.

3. 3

   Heat the oil in a large saucepan over medium heat.

4. 4

   Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).

5. 5

   Add onion, bell pepper, and garlic to saucepan.

6. 6

   Cover and cook 5 minutes or until softened.

7. 7

   Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.

8. 8

   Remove from heat and add tofu sour cream.

9. 9

   Combine 2 cups sauce and tempeh.

10. 10

    Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.

11. 11

    Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.

12. 12

    Uncover and bake 5 minutes longer until browned and bubbly.