Baked Tempeh Enchiladas - cooking recipe

Ingredients

1 tablespoon safflower oil
1/2 cup onion (minced)
1/4 cup red bell pepper (chopped)
1 teaspoon garlic (minced)
1 1/2 tablespoons 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)

Preparation

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.