Tempeh Enchiladas with Salsa Verde




3 tablespoons olive oil

1 large white onion, finely chopped

1 jalapeño chile, finely chopped

3 large garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/2 cup vegetable broth (see recipe) or water

1 pound Basic Seitan (see recipe), cut into 1/4-inch cubes

1/3 cup canola oil

12 (6-inch) corn tortillas

1/4 cup finely chopped fresh cilantro


Salsa Verde:

1 1/2 pounds tomatillos, husked, rinsed and coarsely chopped

1 white onion, coarsely chopped

1 jalapeño chile, coarsely chopped

3/4 teaspoon sea salt, plus more for seasoning

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1 cup coarsely chopped fresh cilantro


Tofu Sour Cream:

1 (12.3-ounce) container vacuum-packed firm silken tofu (such as Mori-Nu)

2 tablespoons umeboshi vinegar (umeboshi are a type of pickled plum and umeboshi vinegar is the liquid leftover after the pickling process; available in Asian markets and health food stores)

1 tablespoon olive oil

1 teaspoon dry mustard

1/4 teaspoon minced garlic

1 teaspoon dried dill


To make the enchiladas: Heat the olive oil in a heavy large skillet over medium heat. Add the onion and sauté for 3 minutes. Add the jalapeño chile, garlic, salt, cumin, cayenne pepper, and black pepper. Sauté for 3 minutes, or until the onion is tender.

Stir in the broth and 1 cup of salsa verde. Add the seitan and toss to coat. Simmer for 5 minutes, or until the liquid evaporates.

Preheat the oven to 375ºF. Pour 1 cup of salsa verde in a 13 by 9 by 2-inch baking dish.

Heat the canola oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil for 15 seconds per side, or just until softened. Transfer to paper towels and drain.

Place 1/3 cup of the seitan mixture in the center of 1 tortilla. Roll up the tortilla and place the enchilada seam side down in the prepared baking dish. Repeat with remaining tortillas and seitan mixture. (The enchiladas will keep up to this point for 1 day.) Cover the enchiladas and refrigerate them until ready to proceed.

Pour some of the remaining salsa verde over the enchiladas. Bake until the enchiladas are heated through, about 25 minutes. Sprinkle the cilantro over the enchiladas and serve with the remaining salsa verde alongside and tofu sour cream on top if desired.

To make the salsa verde: Combine the tomatillos, onion, jalapeño chile, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a heavy large saucepan over medium heat. Cover and bring to a boil.

Simmer for 15 minutes, or until the tomatillos are very tender. Add the cilantro. Using a hand-held immersion blender, blend the tomatillo mixture until it is smooth. Season the salsa to taste with more salt and black pepper, if desired.

To make the tofu sour cream: Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill.

Cover and refrigerate at least 2 hours and up to 2 days.