Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 Tex-Mex Tempeh Tacos Serves 4 Ingredients * 4 tsp light sesame oil * 1 8-ounce package tempeh (firm tofu works, too) * 1 large onion, chopped fine * 4 large cloves garlic, minced * 2 medium green or red bell peppers, chopped fine * 1 tsp chili powder (optional) * 1 tsp ground cumin * 1/2 tsp ground coriander * 1/2 tsp minced fresh Mexican oregano * 4 plum tomatoes, peeled and chopped * Freshly ground black pepper to taste * Salt to taste * 4 large flour tortillas, warmed * 2 tbsp chopped fresh cilantro * 1/4 cup grated Monterey Jack cheese (optional) * 1 lb. Portobello, cubed, or Baby Bello mushrooms, sliced (optional) * Red or green salsa to taste Cooking Instructions Set a wok over medium heat. Add 2 teaspoons oil and swirl it to coat the bottom of the pan. Add the tempeh, turning it to coat both sides with oil. Brown well, turning occasionally. Remove the tempeh from the pan, cool somewhat, and then crumble. Set the wok over medium-high heat. Pour in the remaining 2 teaspoons oil and swirl it to coat the pan. Add the onion and stir-fry for 2 to 3 minutes, until translucent. Add the garlic, bell pepper, and mushrooms, and continue to stir-fry for about 3 minutes. Add the chili powder, cumin, coriander, and oregano; stir-fry briefly. Stir in the tomatoes and simmer for several minutes, until saucy. Grind in black pepper and add the tempeh. Heat thoroughly, stirring often. Season with salt and remove from the heat. Spoon the tempeh mixture onto the tortillas and garnish with the cilantro and cheese if desired. Spoon on some salsa. Fold or roll the tortillas around the filling and serve immediately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2010 Report Share Posted March 7, 2010 Thanks for the recipe. I'm going to try this with tempeh. I have never used it before. Is it similar to tofu (to cook with I mean, I've already tasted it before). The only thing I would change is blue corn tortillas instead of flour. And a dash of plain greek yogurt (or sour cream) and some avacado to top it. , Adobe Miller <recipe.pirate wrote: > > Tex-Mex Tempeh Tacos > Serves 4 > > Ingredients > * 4 tsp light sesame oil > * 1 8-ounce package tempeh (firm tofu works, too) > * 1 large onion, chopped fine > * 4 large cloves garlic, minced > * 2 medium green or red bell peppers, chopped fine > * 1 tsp chili powder (optional) > * 1 tsp ground cumin > * 1/2 tsp ground coriander > * 1/2 tsp minced fresh Mexican oregano > * 4 plum tomatoes, peeled and chopped > * Freshly ground black pepper to taste > * Salt to taste > * 4 large flour tortillas, warmed > * 2 tbsp chopped fresh cilantro > * 1/4 cup grated Monterey Jack cheese (optional) > * 1 lb. Portobello, cubed, or Baby Bello mushrooms, sliced > (optional) > * Red or green salsa to taste > Cooking Instructions > > > Set a wok over medium heat. Add 2 teaspoons oil and swirl it to coat the > bottom of the pan. Add the tempeh, turning it to coat both sides with oil. > Brown well, turning occasionally. Remove the tempeh from the pan, cool > somewhat, and then crumble. > Set the wok over medium-high heat. Pour in the remaining 2 teaspoons oil > and swirl it to coat the pan. Add the onion and stir-fry for 2 to 3 minutes, > until translucent. Add the garlic, bell pepper, and mushrooms, and continue > to stir-fry for about 3 minutes. Add the chili powder, cumin, coriander, > and oregano; stir-fry briefly. Stir in the tomatoes and simmer for several > minutes, until saucy. Grind in black pepper and add the tempeh. Heat > thoroughly, stirring often. Season with salt and remove from the heat. > Spoon the tempeh mixture onto the tortillas and garnish with the cilantro > and cheese if desired. Spoon on some salsa. Fold or roll the tortillas > around the filling and serve immediately. > > > > > Quote Link to comment Share on other sites More sharing options...
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