Today is my first try at preparing tempeh and I am really excited with how awesome it turned out!
I can only hope to one day make it as well as The Wild Cow in Nashville but I’m really happy with how my tacos turned out.
Ingredients (this is an adaptation of Bev Cooks’ Tempeh Tacos):
(makes 6 tacos)
1 (8 oz) package of tempeh, crumbled
2 cloves of garlic
1/2 cup of red onion, diced
1/2 cup bell pepper, diced
1/4 cup sweet corn kernels
1 1/2 tbs taco seasoning (I used this recipe and saved the left overs)
2 tbs extra virgin olive oil
To make the tacos:
1. Heat the olive oil in a large skillet over medium-high.
2. Add the red onions and sauté until they start to soften (about 3 minutes) then add the garlic, bell peppers and corn. Next, add the tempeh crumbles, taco seasoning and sauté for about 5 minutes. Add couple of big spritzes of lime juice.
3. Warm your corn tortillas, line with lettuce and top with the tempeh mixture
4. Serve with a side of rice and your favorite beer