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Nutrition Facts
Serving Size 1 (152g) Recipe makes 8 servings The following items or measurements are not included below: tofu sour cream whole wheat tortillas
Calories 160
Calories from Fat 78		(49%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 358mg		14%
Potassium 474mg		13%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 1.5g	6%
	Sugars 2.5g
Protein 12.7g		25%
detailed view... how is this calculated?

Baked Tempeh Enchiladas

Recipe #281711 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Vegetarian Network Of Austin Vegan Cookbook
Jan 25, 2008

This recipe was brought to a potluck by our President, Ken Jaffe, at his home in 2007. It was requested to add to our cookbook here. He adapted the recipe from Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson. NOTE: One of our members made the recipe as it was posted originally and when it didn't turn out as she remembered, contacted Ken, who said "when it comes to spices, I never follow a recipe exactly." Since then and after some scolding, attempts have been made to document what Ken changed about it and they are reflected here now.

SERVES 8 -10 (change servings and units)

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
Preheat oven to 350.
2
Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
3
Heat the oil in a large saucepan over medium heat.
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
Add onion, bell pepper, and garlic to saucepan.
6
Cover and cook 5 minutes or until softened.
7
Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
8
Remove from heat and add tofu sour cream.
9
Combine 2 cups sauce and tempeh.
10
Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
11
Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
12
Uncover and bake 5 minutes longer until browned and bubbly.