TEMPEH TACOS
SERVES 4 to 6
TOTAL TIME: 25 minutes
Any type of tempeh will work well in these tacos. Serve with your favorite taco toppings, including shredded cheddar cheese, shredded lettuce, diced tomatoes, diced avocado, minced onion, sour cream, and hot sauce.
|
1 |
onion, chopped fine |
|
1 |
tablespoon vegetable oil |
|
3 |
tablespoons chili powder |
|
4 |
garlic cloves, minced |
|
1 |
teaspoon dried oregano |
|
2 |
(8-ounce) packages 5-grain tempeh, crumbled into ΒΌ-inch pieces |
|
1 |
(8-ounce) can plain tomato sauce |
|
1 |
cup vegetable broth |
|
1 |
teaspoon light brown sugar |
|
2 |
tablespoons minced fresh cilantro |
|
1 |
tablespoon lime juice |
|
Salt and pepper |
|
|
12 |
store-bought taco shells, warmed |
1. Cook onion and oil in 12-inch nonstick skillet over medium-high heat until softened, about 3 minutes. Stir in chili powder, garlic, and oregano and cook until fragrant, about 30 seconds. Stir in tempeh and cook until lightly browned, about 5 minutes.
2. Stir in tomato sauce, broth, and brown sugar and simmer until thickened, about 2 minutes. Off heat, stir in cilantro and lime juice and season with salt and pepper to taste. Divide filling evenly among taco shells and serve.