Tuesday, April 10, 2012

Taco Tuesday


Tempeh tacos are super easy to make and aside from the protein - C and Brett eat beef - it's a meal we all agree on and so I make these pretty regularly. You can buy taco seasoning packets but if you have time, this is a bit cheaper and B doesn't like spicy stuff and sometimes those packets have too much spice for her.

1/2 tsp garlic powder
1/4 tsp dehydrated onion
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/2 c ketchup
1 TB olive oil
2 TB water


This is spice for one 8 oz cake of tempeh. First I cut the tempeh into small pieces, put them into a pan and steam in water for about ten minutes, uncovered. Then I drain off any remaining water and add the spices and 1 TB of olive oil. Stir and coat all the pieces, kind of break some of them up and add the ketchup and 2 Tb of water and simmer for a minute. So easy!
(steaming the tempeh removes the bitterness, which honestly doesn't bother me, but it also softens it up and makes the cooking require less oil)
I heat the shells a few minutes, layer with the tempeh, daiya cheese, lettuce, salsa (I'll use fresh tomatoes when they are in season), I had avocado and sour cream and Brett and I top ours with jalapenos for some heat.
I send left overs the next day to school in a thermos and they love it.


The last time we had tacos, I had some slaw for the top, which is the best!




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