tempeh tacos

img_5052I have theory class tomorrow, so I’ll be working while Nick cooks. He has his own invention of tempeh tacos (2 servings of 3 little tacos each). They mimic traditional tacos made with a soft corn tortilla and a simple protein filling. We were never lucky enough to find tempeh tacos when we lived in New Mexico, but they still take me back. If I had more time tonight, we’d make refried beans and rice to go with them.

ingredients:
– 6 or more small corn tortillas
– 1 package tempeh
– 2 tsp canola oil
– 1/2 tsp salt
– 1 tsp chili powder
– 1 tsp epazote or oregano
– 1 avocado, chopped
– 1/3 cup cilantro, chopped
– juice of one lime
– 2 scallions, diced
– salt and pepper to taste
– a few tablespoons of plain yogurt or sour cream, optional
– a small tomato, chopped, optional

1. wrap 6 corn tortillas in aluminum foil and warm in an oven or toaster oven at 200 degrees until everything else is ready. It’s also fine to leave them in the main oven while you broil the tempeh, as long as your broiler is in a separate compartment of the oven and you reduce the time that it’s in there.  they will get flimsy if they stay in there too long, since they steam themselves – if this happens, just let them sit, unlayered, to cool for a few minutes. they dry out quickly. you can also pan-fry them quickly in a little oil instead of baking them.

2. chop tempeh into 1-inch cubes, toss with canola oil, salt, epazote/oregano and chili powder, and put in a rimmed baking sheet or roasting pan under the broiler, tossing periodically until browned and a bit crispy.

3. prepare avocado salsa while the tempeh cooks (you could make a pico de gallo or use a jarred salsa instead): mix together the avocado, lime, salt, pepper, cilantro, and scallions.

4. You can probably get away with 1 tortilla per taco, but if they are feeling flimsy, you can double them up and warm up more as you eat the first batch. Whichever configuration you have, spoon some tempeh into each taco, put salsa over that, and top with optional tomato and plain yogurt or sour cream.

Yum! We’re having it with steamed asparagus tonight.

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