For my taco night, I included:
~ re-fried beans, brown rice, tempeh crumbles (recipe below)
~ scallions, tomatoes, shredded lettuce, fresh corn
~ daiya, salsa, and few slices of avocado.
...All to be bundled up and served inside of a crispy blue corn shell or a warm brown rice tortilla! Yum! So fresh & so flavorful!
|All ready to go - lovin' Taco Night!|
|.the bright colors make me smile.|
|.mmm. my taste buds were quite happy!|
|.enjoy YOUR taco night - I enjoyed mine! :-)|
1 8 oz. package tempeh
1 tsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 Tbsp cumin
2 tsp chili powder
1 tsp sea salt
Slice the tempeh into 4 pieces. In a small pot, place tempeh and enough water to cover the tempeh in the pot and bring to a boil. Turn heat to low and simmer for 10-15 minutes, covered. Set aside to cool. This technique tenderizes the tempeh and improves digestibility.
In a medium saucepan, add oil and heat over medium flame. Add onions and garlic. Saute until translucent, about 4 minutes. Stir in cumin, chili powder, and sea salt. Crumble the cooled tempeh into small pieces. Stir in tempeh crumbles with the onion mixture. Cook for an additional 5-7 minutes until tempeh is golden brown.