Chef Wendell’s Tempeh Tacos
INDIANAPOLIS (WISH) — The New Year is almost here. Got your party menu planned?
How about everyone’s favorite: tacos. The ground beef filling can be greasy, so here are two fat-free versions that will help you begin the year toasting Gr8 Health. You can use either a traditional taco tortilla shells or wraps or crisp lettuce leaves.
Tempeh Tacos Two Ways
12 warm corn tortillas or 12 Romaine lettuce leaves, washed and pat dry (Keep refrigerated)Taco “Meat”
1 package organic tempeh-bursting with clean protein
1/4 medium yellow onion, chopped
1 seeded jalapeno pepper, chopped
1 cup fire-roasted diced tomatoes, drained
1 tbsp. coconut oil
1/2 tsp. oregano
1/4 tsp. cumin
1/4 tsp. chili powder
1 tsp. cacao powderGarnish:
Sliced avocado
Chopped green onions
Shredded Daiya cheese
Shredded lettuce
Pickled jalapeno peppers
Salsa, optional
Hot sauce
- Break up, cut or grate tempeh into small pieces. Use the back of your fork to break it down into nibs.
- Place the tbsp. of coconut oil in a large sauce pan.
- Over medium heat; add the tempeh, spices, chopped onions and hot pepper and
sauté’ for several minutes.
- Remove pan from heat and allow tempeh taco meat to cool. Keep at room temperature.
- Place on lettuce leaves or warm tortillas then add your favorite toppings.