0324 Tempeh Tacos

I regret not having photos to show you so that you too can drool when you hear these words: tempeh. tacos.  Tempeh. Tacos.

Tempeh, made from fermented soybeans, is packed with protein and fiber, and when stir-fried with garlic, tamari, and a bunch of spices, it makes a fantastic centerpiece for a delicious and filling vegetarian meal.  When wrapped up in a tortilla with a few veggies and some Greek yogurt, you’ve got yourself a fantastic fast dinner.  Tonight’s meal might be the best version of tempeh tacos that we’ve made – we had a couple of jalapenos in the fridge, so I threw them in with the tempeh and onions, producing a bit more heat than usual.  I was so hungry by the time I finished cooking that I didn’t wait for Shane to get home from riding his moped – I just rolled up an epic tempeh wrap and enjoyed every savory, spicy bite.

As with most recipes of this type – and most of my recipes in general, I suspect – I can’t really tell you precise measurements.  Just season as the spirit moves you, and add whatever you think might be amazing.  I’d like to add mushrooms in the future – I also think you could shred some carrots and add them to the fry-up for extra fiber and beta carotene.  This should serve 2-4.

Olive or vegetable oil
A couple of cloves of garlic, thinly sliced
1 cake of tempeh – we like Westsoy Original – sliced into bite-sized pieces
1 medium onion, thinly sliced
1 jalapeno, seeds removed, thinly sliced
1-2 tablespoons tamari or soy sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
One red or yellow bell pepper, sliced
Salt and freshly-ground black pepper

Heat oil in a medium non-stick skillet.  Add the garlic, onion, tempeh, and jalapeno and saute over medium-high heat until onions are translucent and tempeh is starting to get golden.  Add cumin, coriander, and tamari and toss to coat.  Give it another minute or two, then add the pepper and saute until soft.

To serve, spoon tempeh and veg into a warmed tortilla and top with a handful of spinach and a spoonful of sour cream or Greek yogurt.  You might also add some shredded cheese and minced cilantro if you’re saucy.

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0 thoughts on “0324 Tempeh Tacos

  1. Pingback: Outpost 505 » The Last 10 Days of Food
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