Test Kitchen Tuesday: Tempeh Tacos
There was a day when the only tacos in our house were based around chicken. But, over the past six or seven months, we have both reduced our meat/poultry intake dramatically. We occasionally have chicken – and it is mostly in desperate situations when travelling and at a restaurant that has a slim selection.
I had never tried tempeh, but it seemed like the perfect replacement for ground chicken in 2Chili’s favorite tacos, so last night I gave it a shot. I chose a 3-grain tempeh, but I think this would work with anything that suits your fancy, so long as it’s not already flavored.
Our pre-dinner conversation went a little like this:
2Chili: “What is this non-meat concoction?”
Me: “It’s tacos, like your favorites, but with tempeh.I think it’s good!”
2Chili: “You think everything’s good.”
That 2Chili has a smart mouth on him – I need to talk to Mother of 2Chili about washing it out. 
The Verdict: He said he could eat it again, but it wasn’t just like his chicken tacos. That is to be expected, I guess, as nothing can really mimic the real deal exactly. But, I thought they were pretty close!
Tempeh Tacos
From: Test Kitchen Tuesday
Makes: 3 Servings
Ingredients:
- 1 (8) ounce package of unflavored tempeh
- ½ cup cooked bulgur wheat
- 1/2 cup salsa
- 1/2 cup water
- 1 bell pepper, chopped
- ·1/2 cup onion, chopped
- 2 teaspoons lime juice
- 1 tablespoon olive oil
- 1-2 tablespoons chili powder (or to taste)
- 1 teaspoon cinnamon
- 2 tablespoons dried cilantro
- 4 oz. Mexican shredded cheese (optional topping)
- Pico de Gallo (optional topping)
- 3 oz. Avocado Slices (optional topping)
Method:
- Heat olive oil in a medium skillet over medium/high heat. Add onions and bell pepper; sauté until soft.
- Chop or break tempeh into crumbles and add to the onion and pepper along with the bulgur wheat.
- Add cinnamon and chili powder and sauté for about one minute. Add salsa and water and sauté for 2 minutes. Add lime juice and cilantro and sauté for about one minute. Top with 2% Mexican shredded cheese, Pico de Gallo, avocado slices, or, just eat straight up!
- Note: A lot of these ingredients are “personal taste” items. I like a lot of chili powder and lime juice/cilantro, you may not like them. Adjust accordingly.
· Other serving ideas:
- Serve over one cup cooked bulgur to save calories. A cup of cooked bulgur is only 110 calories and it’s really good; Brown rice works too, but has more calories
- Serve with corn tortillas instead of flour for fewer calories; Buy the kind from the freezer section because they generally have no preservatives, therefore, no added salt
- Make tostada shells by baking corn tortillas in the 350 degree oven for about 6-7 minutes and have tostadas
Nutrition:
Note: I made mine with a higher protein tempeh, but this is based on “normal” plain tempeh.
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