Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Tempeh Enchiladas Recipe
    Lost? Site Map

    Baked Tempeh Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Vegetarian Network Austin's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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.

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on February 05, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Tempeh Enchiladas

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 161.6
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 363.4 mg
    Total Carbohydrate 11.7 g
    Dietary Fiber 1.7 g
    Sugars 2.5 g
    Protein 12.7 g

    The following items or measurements are not included:

    tofu sour cream

    whole wheat tortillas

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes