Spicy Tempeh Enchiladas with Creamy Salsa Sauce
This delightful dish was first introduced at a potluck by our beloved President, Ken Jaffe, back in 2007 and has since secured its place among our favorite recipes. Drawing inspiration from Robin Robertson's 'Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World', Ken made several personal adjustments, particularly in the spice department. Celebrated for its bold flavors and creamy texture, these enchiladas feature poached tempeh wrapped in whole wheat tortillas, smothered in a zesty salsa and tofu sour cream sauce. Perfect for gatherings or a family dinner, this recipe serves as a testament to culinary improvisation and the joy of shared meals.
10
Servings
240
Calories
11
Ingredients
Ingredients
Safflower oil
1 tablespoon (None)
Onion
1/2 cup (minced)
Red bell pepper
1/4 cup (chopped)
Garlic
1 teaspoon (minced)
Chili powder
1 1/2 tablespoons (None)
Cayenne pepper
1 teaspoon (None)
Water
1/2 cup (None)
Hot salsa
16 ounces (None)
Tofu sour cream
12 ounces (None)
Tempeh
3 cups (chopped and poached for 5 minutes)
Whole wheat tortillas
8 small (8-inch) (None)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly coat a 9 x 13 inch baking dish with nonstick vegetable spray to prevent sticking.
3
In a large saucepan, heat the safflower oil over medium heat until shimmering.
4
Poach the chopped tempeh in boiling water for 5 minutes to enhance its digestibility and mellow the flavor.
5
Remove the tempeh and set aside. In the same saucepan, add the minced onion, chopped red bell pepper, and minced garlic. Cover and cook for about 5 minutes, or until the vegetables are softened.
6
Stir in the chili powder, cayenne pepper, water, and hot salsa. Continue to cook while stirring until the mixture thickens slightly.
7
Remove the saucepan from heat, then fold in the tofu sour cream until combined.
8
In a mixing bowl, combine 2 cups of the prepared sauce with the poached tempeh.
9
Spoon a generous 1/3 cup of the tempeh mixture onto each whole wheat tortilla, then roll them tightly.
10
Place the rolled tortillas seam-side down in the prepared baking dish. Pour the remaining sauce over the top, making sure all edges are covered.
11
Cover the dish with aluminum foil and bake for 30 minutes. Then, uncover and bake for an additional 5 minutes, or until the enchiladas are browned and bubbly.
Nutrition Information
8g
Fat
30g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Spicy Tempeh Enchiladas with Creamy Salsa Sauce.
Who originally introduced this recipe?
This recipe was introduced by Ken Jaffe at a potluck in 2007.
What was the inspiration for these enchiladas?
The dish was inspired by Robin Robertson's book 'Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World'.
How many servings does this recipe provide?
This recipe serves 10 people.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian dish featuring tempeh and tofu sour cream.
What are the primary ingredients in the filling?
The filling consists of poached tempeh, minced onion, chopped red bell pepper, and garlic mixed with a creamy salsa sauce.
How many calories are in one serving?
Each serving contains 240 calories.
What is the protein content per serving?
There are 12 grams of protein per serving.
How much fat and carbohydrates does each serving contain?
Each serving has 8 grams of fat and 30 grams of carbohydrates.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How do you prepare the tempeh before adding it to the enchiladas?
The chopped tempeh should be poached in boiling water for 5 minutes to improve digestibility and flavor.
What type of oil is used for sautéing?
The recipe calls for one tablespoon of safflower oil.
What kind of tortillas are recommended?
The recipe uses 8 small (8-inch) whole wheat tortillas.
How long do the enchiladas need to bake?
Bake for 30 minutes covered with foil, then an additional 5 minutes uncovered.
What size baking dish is required?
A 9 x 13 inch baking dish is used.
What makes the salsa sauce creamy?
Tofu sour cream is folded into the hot salsa mixture to create the creamy texture.
How much filling should be placed in each tortilla?
Use a generous 1/3 cup of the tempeh and sauce mixture for each tortilla.
Should the tortillas be placed in the dish in a specific way?
Yes, place the rolled tortillas seam-side down in the prepared baking dish.
What spices are used to give the dish its heat?
The recipe uses 1 1/2 tablespoons of chili powder and 1 teaspoon of cayenne pepper.
What type of salsa should I buy?
The recipe specifies 16 ounces of hot salsa.
How much tofu sour cream is needed?
You will need 12 ounces of tofu sour cream.
How long do you sauté the vegetables?
The minced onion, red bell pepper, and garlic should be covered and cooked for about 5 minutes until softened.
What is the purpose of the water in the sauce?
1/2 cup of water is added to the salsa and spice mixture to help achieve the right consistency while cooking.
How do I know when the enchiladas are finished baking?
They are done when they are browned and bubbly after the final 5 minutes of uncovered baking.
How do I prevent the enchiladas from sticking to the dish?
Lightly coat the baking dish with nonstick vegetable spray before adding the tortillas.
Can this recipe be prepared for a potluck?
Yes, it is explicitly mentioned as a great dish for gatherings and family dinners.
How much tempeh is required?
The recipe requires 3 cups of chopped tempeh.
Are there any specific preparation instructions for the garlic?
The garlic should be minced before being added to the saucepan.
Is there any fiber or sugar information provided?
No, fiber and sugar values are not specified in the nutritional facts.
What is the total number of ingredients needed?
There are 11 distinct ingredients in this recipe.