Posts Tagged ‘tempeh’

Tempeh Soft Tacos

Ingredients:

12 ounces tempeh, crumbled
1/2 cup cooked brown rice
1/2 green bell pepper, chopped
1/4 cup salsa
1/2 teaspoon salt
1/2 envelope taco seasoning mix
6 corn tortillas
1/2 cup chopped tomato
1/2 chayote, peeled & grated
1/2 cup chopped onion
1-1/2 cups shredded lettuce

Directions:

Combine tofu, rice, green pepper, salsa, salt and taco seasoning,mixing thoroughly and heat on stove.
Heat skillet and warm tortillas until they are soft and hot.
Fill each tortilla with tempeh mixture and garnish with tomato, chayote, onion and lettuce. Sprinkle with hot sauce, if desired.
Makes 6 tacos.

by: Chico Juarez

Marinated Tempeh With Red Peppers And Broccoli

Rabe Marinade:

4 teaspoons tamari or soy sauce or Bragg Liquid Aminos
4 teaspoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
1 teaspoon Dijon or brown mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly-ground black pepper

Tempeh and Broccoli Rabe:

8 ounces tempeh, cut 1/2″ cubes
1/2 cup shallots, diced
1 tablespoon olive oil
1 pound broccoli rabe, washed well, roughly-cut into bite-sized pieces
1 cup diced seeded red pepper
1 tablespoon minced garlic
4 teaspoons nutritional yeast flakes
salt to taste
freshly ground black pepper to taste

Directions:

In a medium bowl, whisk together all of the marinade ingredients. Add the tempeh cubes and toss gently to thoroughly coat with the marinade. Cover, place the bowl in the refrigerator, and allow the tempeh to marinate for 1 hour or more.
After 1 hour, transfer the tempeh cubes to a non-stick skillet, and cook, while stirring often, for 8 to 10 minutes or until the tempeh is well browned and crisp around the edges. Remove the skillet from the heat, transfer the tempeh to a plate, and set aside.
Wipe out the skillet, return it to medium heat, and saute the shallots in the olive for 2 minutes to soften slightly. Add the broccoli rabe and continue to saute the mixture for an additional 5 minutes. Add the red pepper and garlic and saute an additional 3 minutes.
Add the reserved tempeh, nutritional yeast flakes, and season the mixture to taste with salt and freshly ground black pepper. Stir well and continue to cook the mixture an additional 1 to 2 minutes to allow the flavors to blend.
Serve as a main dish, side dish, or toss with cooked grains or pasta for a heartier dish.
Serves 2 to 4.

from Mari 84