Tempeh Tacos
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 278.3
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 493.1 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 6.2 g
- Protein: 12.4 g
View full nutritional breakdown of Tempeh Tacos calories by ingredient
Introduction
Directions:1. Brown tempeh in 1 tablespoon of olive oil, 3 or 4 minutes per side in a skillet/frying pan. Make sure it doesn’t burn. After it’s done, take out of pan and set aside.
2. Brown onion, garlic, and jalapeno in the other tablespoon of olive oil. 5 minutes or so.
3. Add the tempeh and the rest of the ingredients and heat thoroughly. If it seems too dry, you can add a little water, but not too much.
4. Put it in tortillas and add toppings.
Directions:
1. Brown tempeh in 1 tablespoon of olive oil, 3 or 4 minutes per side in a skillet/frying pan. Make sure it doesn’t burn. After it’s done, take out of pan and set aside.
2. Brown onion, garlic, and jalapeno in the other tablespoon of olive oil. 5 minutes or so.
3. Add the tempeh and the rest of the ingredients and heat thoroughly. If it seems too dry, you can add a little water, but not too much.
4. Put it in tortillas and add toppings.
Number of Servings: 10
Ingredients
-
• 2 tablespoons of olive oil, or less if you want
• 8 oz. tempeh, cut into 1-inch cubes
• 1 medium-sized onion, chopped
• 4 cloves of garlic, minced
• 1 jalapeno or serrano pepper, minced (I’ve also used one of those 4oz cans of diced chilies and that works too, but I like the fresh pepper better.)
• 1 can of black beans, drained and rinsed
• 1 cup of frozen corn, thawed a bit in the microwave
• 3 teaspoons of chili powder
• 1 teaspoon of cumin
• ˝ teaspoon of cayenne pepper (optional)
• 1 tablespoon of soy sauce
• Salt and pepper to taste
Toppings/vessel:
• Tortillas
• Salsa
• Lettuce (optional)
• Cilantro (optional)
Directions
Serving Size: 1 taco
Number of Servings: 10
Recipe submitted by SparkPeople user DORSVENABILI.