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Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe was brought to a potluck by our President, Ken Jaffe, at his home in 2007. It was requested to be added 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, attempts have been made to document what Ken changed about it and they are reflected here now.

Ingredients Nutrition

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.
Most Helpful

Phenomenal! My husband was apprehensive about tempeh but you couldn't taste it in this recipe and the texture in the enchiladas was perfect. I highly recommend this recipe.