Of course, vegetarian tacos are very easy to produce – a can of re-fried beans, some chopped lettuce and tomato, a little salsa, a little guacamole, some tortillas or taco shells and you’re done. But where’s the fun in that, I ask you? Plus, tempeh has a lovely firm texture and wonderful nutty taste that works perfectly in a taco setting. I’ve had tofu tacos, and I much prefer their tempeh cousins.
- 1 package tempeh, crumbled (I prefer the plain soy kind, but feel free to use the grain kind.)
- 1 red bell pepper, sliced
- 1 green bell pepper, diced
- 1/2 medium onion, diced
- 1 jalapeño pepper, diced
- 2 roma tomatoes, or one beefsteak tomato, chopped
- 1/2 jar salsa (I used corn and black bean salsa, it was lovely)
- black pepepr
- chili powder
- tex-mex seasoning
- half a cup of water
- cheddar cheese, grated
- several sprigs of cilantro
Saute the onion in olive oil unlike caramelized. Crumble the tempeh in to the pan and toss with the onion. Add the black pepper, chili powder, paprika and tex mex, and cook until tempeh is browned. Add in peppers, tomatoes and salsa. Cook while stirring until well combined. Add the water and cover with a lid, stirring occasionally. Cook until peppers are tender and tomatoes have broken down.
In the meantime, you can warm up the tortillas by wrapping them in foil and placing them in a preheated 350 degree oven for 10-15 minutes. Also, clean and remove leaves from cilantro. Fill tortillas with tempeh and peppers mixture, add a few slices of avocado, cilantro leaves and a sprinkle of grated cheddar and serve. Or simply place separate ingredients on the table, and let everyone make their own (more fun that way!)
Sorry, no photo again. I really should get myself one of these fancy digital cameras everyone is talking about.