Tempeh Tacos

This recipe is quick to make and delicious mixed with Spanish Rice (recipe below) and wrapped up in a corn tortilla. We enjoy topping our tacos with chopped tomatoes, avocado, salsa, lettuce, and cheese sauce. Enjoy!

Ingredients:

• 8 oz tempeh (finely chopped)
• 1 cup onion (chopped)
• 4-5 garlic cloves (chopped)
• ½ cup water
• 1 teaspoon each: chili powder and cumin
• ½ teaspoon each: paprika and salt
• 3 cups veggies (chopped) (i.e. sweet potato, cauliflower, zucchini, bell pepper, carrot, etc.)
• 2 Tablespoons lime juice (optional)
• 2 Tablespoons coconut oil or other oil (optional)
• Toppings: tomatoes, avocados, salsa, cheese sauce, etc. (optional)

Directions:

1. Place the chopped tempeh, onion, garlic, and water in a skillet, cover, and place on medium heat. Once it is steaming away, stir, and place on medium-low.
2. Cook for 10 minutes, stirring a few times. If it is sticking to the bottom of the skillet, add a few more tablespoons water to the skillet, as needed.
3. Add the spices and chopped veggies, stir to combine. Cook 10-15 minutes (covered) until the veggies are thoroughly cooked, stirring a few times.
4. Remove the cover, add the lime juice and coconut oil (both optional), stir, and cook a few extra minutes if there is extra moisture to steam off.
5. Serve on corn tortillas and top with chopped tomatoes, avocados, and salsa (or anything else you enjoy)!

Tempeh Yields: about 4 servings

Spanish Rice Ingredients:

• 1½ cups brown rice (long or short grain)
• 4 cups water
• 2 Tablespoons tomato paste
• 2 Tablespoons coconut oil or other oil (optional)
• salt to taste

Directions:

1. Place the rice, water, and tomato paste in a medium-sized pot and stir thoroughly.
2. Bring it to a boil, cover, and place on low heat.
3. Cook for 50-55 minutes, or until all of the water is absorbed.
4. Stir in the coconut oil (optional) and sprinkle with salt to taste.

Rice Yields: about 4 cups