Tempeh, originated in Indonesia, is an important staple in many vegetarian and vegan diets. What exactly IS tempeh you are wondering? It is a food derived from cooked and fermented soybeans that bind together to form a patty. Tempeh is not the same thing as tofu (which is also derived from soybeans but undergoes a much different preparation process). For those who are not crazy about tofu, but want to include soy in their diet as a low-fat, high protein energy source, tempeh is a great option! It has a vastly different texture to it then tofu does. It is more crumbly and chunky. It differs nutritionally as well. Some people are more inclined to eat tempeh because it is fermented in the preparation process. Additionally tempeh usually has other grains added to it such as barely or millet. You can generally find tempeh in the refrigerator section of your local health food store.
What can you do with Tempeh? It is typically a good “meat substitute” in dishes where you would use ground beef or turkey such as chili, lasagna, or TACOS! Tempeh is quite versatile and it’s mild flavor can easily be adapted to a variety of dishes. Check out this easy peasy lemon squeezy recipe for Tempeh Tacos!
Ingredients:
Olive oil
1 onion, chopped
1 12 oz package of plain tempeh (plain meaning unflavored, okay to use if various grains are added to it), chopped
juice from 2 limes
2 tablespoons taco seasoning (I usually make a bunch at once and then store it in a spice jar)
1/4 – 1/2 bunch of cilantro, chopped
salt to taste
taco shells or tortillas
avocado, sliced
green onion, chopped
I use this vegan “cheese” sauce when making tacos…although I replace the pimentos with roasted red pepper.
Directions:
Saute onion in olive oil until soft. Add tempeh, stir to thoroughly mix oil, onion and tempeh. Add lime juice and taco seasoning. Stir to coat. Allow to cook until tempeh turns brownish in color, turning occasionally. Add cilantro and cook an additional minute or two. Serve in taco shells with taco fixings. Enjoy!
-Sarah
