If you haven't tried tempeh, this recipe is a great way to introduce you to its meaty flavor with the added bonus of providing you with some extra probiotics. That's right, because tempeh is made with fermented tofu, it's actually a live, cultured food that can aid your digestion! Bastyr alumna Carly Kellogg, MS ('13), RDN, who shares this recipe on her nutrition and whole foods cooking blog, Citrus and Salt, adds this knowledge:
This tempeh taco recipe is insanely easy to make, and is so flavorful with the cinnamon and chili. It takes barely any time to prepare and it couldn’t be more straightforward. You can use this as a base recipe, too, adding any other vegetables or sauces you’d like for your spin on tacos (perhaps some avocado crema or cabbage slaw?!). Even your meat-eating friends will be asking for more!
In cast iron pan, sauté onions with olive oil on low to medium heat until translucent, about 5-7 minutes.
Add crumbled tempeh, salt, chili powder, and cinnamon to pan and cook on low heat for about 1-2 minute (tempeh doesn’t actually need to be cooked, so this is just to heat it up).
Finally, add lime juice and salsa to tempeh/onion mixture, coating everything well.
Turn heat off and prepare your tortillas. Add optional accompaniments and serve with lime wedges. Serve with Mexican-style rice and a small green salad.