Happy Cinco de Mayo! Desiring Mexican food, I decided to make some tacos. Klint said it’s his favorite recipe so far. Ole!
Serves: 4
INGREDIENTS: TACO FILLING
1 package plain Tempeh, defrosted, small dice
1 large yellow onion, diced
1 red bell pepper, diced
2 clove garlic, minced
2 cups fresh salsa
2 tablespoons cumin
1/4 cup no-salt seasoning
1 teaspoon black pepper
1 teaspoon red pepper flakes (omit if you can’t handle the heat)
Water
DIRECTIONS:
In a medium sauce pan on medium heat, water sauté onion and garlic for about 8 minutes, or until soft. (NOTE: To water saute, just keep adding about 1 tablespoon of water while cooking to insure that the ingredients don’t stick to the pan. Great way to eliminate oil from a recipe.) Add bell pepper and sauté for about 1 minute. Add tempeh and sauté for about 2 minutes, adding more water to make sure mixture doesn’t stick. Add salsa and seasoning, stirring occasionally for about 7 minutes, or until heated through. Turn down to low once is cooked through.
While taco filling is cooking, prepare the following:
2 tomatoes, diced
1 cup cilantro, chopped
Spiked tofu sour cream
2 cup fresh salsa
1 cup fresh guacamole
4 cup chopped lettuce
16 corn tortillas
Veggie cheese (we used pepper jack flavor)
TO SERVE:
For each person, use a microwaveable plate to heat 4 corn tortillas – will be 2 tortillas per taco (one tortilla breaks too easily). Heat on high for 30 seconds. Place 1/2 slice veggie cheese on two tortillas, then add 1/4 cup of taco filling mixture. Add any of the toppings. Repeat for second taco. Enjoy!