This section will not print. Click here to customize fonts, size, etc.

(requires Premium Membership)

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%
Vitamin A 684mcg		13%
Vitamin B6 0.3mg		15%
Vitamin B12 0.1mcg		0%
Vitamin C 11mg		19%
Vitamin E 1mcg		3%
Calcium 90mg		9%
Iron 2mg		11%
detailed view... how is this calculated?

Baked Tempeh Enchiladas Recipe #281711

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.

by Vegetarian Network Of Austin Vegan Cookbook

50 min | 20 min prep

SERVES 8 -10

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)

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

Share your experience with others, and post your comments on the recipe. Type 281711 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Baked Tempeh Enchiladas Recipe #281711

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star