Tonight's Dinner - Tempehtillas

[Guest guest]

My DH actually loved these. If he only knew that there were raisins in them

(altho' you didn't taste them). He knew there were 2 kinds of soy in them. He

didn't care. He actually complimented them several times. I'll be making them

again.

 

* Exported from MasterCook *

 

Tempehtillas

 

Recipe By : RisaG

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Chiles

Soy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb pkg tempeh -- any flavor

spice rub

Marinade:

1/2 cup soy sauce

1/2 cup rice wine vinegar

1/2 cup water

2 tsp white pepper

2 tsp garlic powder -- or asafetida

2 tsp oregano

Rest of Filling:

1/2 cup onion -- minced

1/3 cup chile peppers -- chopped

1/4 cup almonds -- roasted

2 tbsp raisins

1/2 lb firm tofu -- mashed

1 tsp black pepper

1 tsp Mrs Dash

1/4 tsp cinnamon

Tomato Sauce:

1 cup tomato sauce

5 dashes jalapeno sauce

cheddar cheese -- for sprinkling

1 dozen corn tortillas

 

Dice up tempeh. Place in a large bowl. Coat with spice rub. Let sit for 2-3

hours. Make marinade and cover tempeh with it. Let marinate for another 2-3

hours.

 

When ready to finish recipe, remove tempeh from marinade. Discard marinade. Dry

tempeh with paper towels. Heat a nonstick skillet and coat with nonstick spray.

Place tempeh cubes in pan and saute for 8 minutes, making sure to brown tempeh

on all sides.

 

Place onions, chiles, almonds and raisins in food processor. Pulse until nuts

are finely and evenly chopped. Set aside.

 

Pour onion mixture into a large bowl. Add tempeh cubes. Mix well, trying not to

break up tempeh. Add tofu, pepper, Mrs Dash and cinnamon. Mix well.

 

Heat a small nonstick skillet over medium heat. Place corn tortillas in and let

heat for 1 minute or less until pliable. Turn over and do the same thing. Fill

with a small line of tofu & tempeh mixture. Fold over and place in a greased

13x9 " pan. Continue with all corn tortillas and mixture, overlapping until pan

is filled with tempehtillas.

 

In a small bowl, pour in tomato sauce and mix with jalapeno sauce.

 

Preheat oven to 450°F. When hot, cover with tomato sauce mixture. Sprinkle with

cheddar cheese.

 

Bake for 5-8 minutes until cheese is melted and everything is bubbly.

 

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NOTES : Risa's notes:

 

Asafetida is a hard ingredient to find unless you live in an Indian neighborhood

or a neighborhood with a lot of specialty shops. You can probably find it on the

net (ethnicgrocer.com?). It tastes somewhat like a combination of garlic and

onions. If you can't find it, just use garlic powder.

 

RisaG