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. Winking smile

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

Tempeh Tacos

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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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