The blog-o-sphere never ceases to disappoint me. Whenever I need an idea for a meal I start browsing through my blog roll knowing that I will find what I am looking for.
The other night I needed an idea of Tempeh. I had an an 8 oz block that needed to be eaten but I just didn’t know what exactly to do with it. Inspired by Kath’s post, I was excited to make Tempeh Tacos!
- 8oz Tempeh
- 1/2 small yellow onion, chopped finely (about 1 cup)
- 1/3 red bell pepper, chopped finely (about 3/4 cup)
- 1 tablespoon EVOO
- 2-3 tablespoons Taco Seasoning or your favorite taco seasoning
- 1/2 cup of water
- salt and pepper to taste
- lettuce, avocado, cilantro, tomato, radish, green onion, salsa…
Put a medium skillet on medium heat. Add EVOO, onion, red bell pepper and a pinch of salt. Let cook for about 5 minutes. Chop Tempeh into small pieces then add to pan. Let cook for about 5 minutes.
Add taco seasoning and water. Stir well and cover with a lid. Reduce heat to medium-low and let cook, stirring occasionally. If mixture becomes to thick you can add a few splashes of water. Cook until Tempeh is hot and well coated with seasoning. Taste to see if mixture needs salt and/or pepper.
Use the Tempeh mixture as meat in your favorite Mexican dish: tacos, burritos, salads…