serves 4// active time 20 minutes, total time 30 minutes
Tempeh is a high-protein, high fiber soy product traditionally used in Indonesia. It has a satisfying texture and rich flavor that pairs well with a side of black beans and guacamole/salsa as taco toppings.
12 oz package tempeh (refrigerated section at Schnucks, Trader Joe’s, Whole Foods)
3 tablespoons low-sodium soy sauce
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon oregano
1/4 teaspoon salt
1 red bell pepper
1 white onion
2 cloves of garlic, smashed and roughly chopped
1 teaspoon olive oil
12 corn tortillas
1/2 cup cilantro
1 orange, cut into segments
- Cut tempeh into short strips and place into a shallow tupperware.
- Mix soy sauce, cumin, chili powder, oregano, and salt in a small bowl and pour over tempeh. Let sit for 5-10 minutes.
- While letting tempeh marinate, slice bell pepper, onion, and garlic, and stir-fry in a large skillet with 1 tsp olive oil.
- Remove veggies and place in a small bowl. Coat same skillet with remaining olive oil and pan-fry strips of tempeh, about 2-3 minutes each side or until crispy.
- Warm tortillas in the oven at 200F wrapped in foil or in a dry skillet or wrapped in paper towel in the microwave.
- Build tacos: scoop tempeh strips and vegetables onto heated tortilla and top with orange segments, and cilantro.