Tempeh is considered “one of the world’s healthiest foods” and “the perfect vegetarian protein.” Tempeh is made from fermented soybeans, and I GREATLY prefer the taste and texture of tempeh to tofu. In this recipe, I cubed the tempeh, but it can be easily crumbled to take the place of ground meat in many recipes. It has a slightly nutty flavor and a chewier, more firm texture than tofu. Tempeh is known to reduce cholesterol, increase bone density, and provide faster muscle recovery. Because tempeh is a fermented food, it also has even more health benefits. The fermentation process increases the amount of riboflavin, vitamin B6, niacin, and pantothenic acid. It also leads to better nutrient absorption. ALSO, these tacos are seriously delicious. I’m all about fresh salsas. I think they are so much more flavorful than store-bought canned salsas and they are surprisingly easy to make. The peaches provide a perfectly sweet contrast to the slightly spicy tempeh. I used corn tortillas to keep the recipe gluten free, but I did have trouble getting them to stay together. You could also try regular flour tortillas or hard taco shells. I combined all of the leftover taco components to create an easy salad to take to lunch.
Active Time: 25 minutes Total Time: 25 minutes
Serves: 3
Ingredients:
For the Tempeh: 2 tablespoons lime juice 2 tablespoons maple syrup 1 ½ teaspoons low-sodium soy sauce 1 teaspoon chili powder ½ teaspoon cumin 1 garlic clove, minced 1 (8-ounce) package Tempeh, cut into ½ inch cubes)
1 tablespoon extra virgin olive oil
For the Salsa:
1½ ripe peaches, finely diced ½ red bell pepper, diced ½ cup red onion, diced ¼ cup finely chopped cilantro 1 jalapeno, seeded and diced 1 tablespoon lime juice
salt, to taste
For the Avocado Crema: 1 avocado ½ cup plain greek yogurt (use non-dairy for Vegan)
½ lime, juiced
Corn tortillas and fresh cilantro, for serving
Directions:
To make the Tempeh: Stir the lime juice, maple syrup, soy sauce, chipotle chili powder, cumin and garlic together in a shallow dish. Add the tempeh cubes and gently stir to coat. Allow to marinate while you prepare the peach salsa, occasionally flipping to distribute the marinade. Coat a large skillet with the olive oil and place it over medium heat. When the oil is hot, add the tempeh cubes in a single layer, reserving any excess marinade. Cook 10 minutes, flipping once or twice, until browned on several sides. If you had any excecss marinade, pour it into the skillet over the tempeh cubes and cook another 30 seconds or so, just until all the liquid has evaporated. Remove from heat.
To make the Peach Salsa:
Stir all ingredients together in a small bowl
To make the Avocado Crema:
Scoop avocado flesh into a high-powered blender or food processor, add yogurt and lime juice. Blend until smooth and creamy
Nutrition Information per serving (2 tacos):
Calories: 400 Fat: 19g Carbs: 51g Protein: 19g Sodium: 321mg Sugar: 22g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Source: Oh My Veggies
