After writing up my recipe for Tempeh Burgers the other day, and talking about my new found love for tempeh, I decided to take it a step further and try something beyond “just a burger.” I decided to give tempeh tacos a try because I’ve never made them before and they just sounded good. As good a reason as any, I guess.
This recipe is so easy that it I can’t believe I never tried it before. Seriously, a half hour from start to finish, including prep time. I served my tacos with some refried black beans.
1 package tempeh, crumbled. Note: For gluten free, check ingredients. Some tempeh is not gluten free.
2 tablespoons olive oil
1 small onion, chopped and divided
2 tablespoon tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup water
Taco Filling: lettuce, tomatoes, onions, cilantro, salsa, jalapenos, avocado, lime juice…
Combine the cumin, coriander, chili powder, garlic powder, and onion powder.
Heat the oil over medium heat. Add half the onion (reserve the other half for taco filling), and cook until soft (about 5 minutes). Add the tempeh and cook for about two more minutes. Stir in the tamari and the spice mixture. Add about 1/4 cup of water. Cook until heated through, the water has evaporated, and the tempeh is slightly browned.
Day 11 is complete (my, this month is going quickly!). I did a half hour Yogadownload.com audio this morning. It was called Lunchtime Flow, but it was the only 30 minute audio that I had already downloaded. I skipped the run, because, what with all the time off over the weekend, I’ve run three out of the last four days. So, I gave my feet and knees a break and enjoyed a moderate 30 minutes of yoga.