If you’re craving Americanized Mexican food, this is a wonderfully quick meal to toss together and makes a great portable lunch the following day rolled into a tortilla. Garnish them up with freshly cut radishes, crisp romaine and heady cilantro, or grilled onions and green peppers. You could, and I often do, add some diced bell pepper, kale, carrots, zucchini or any other vegetable to the onions as they sauté and add yet more goodness to the mix. It’s also wonderful garnished with some chili beans.
Tempeh Taco/Burrito Filling
8 oz tempeh, ground to crumbles in a food processor [Careful not to overprocess and turn it pasty.]
1 medium onion, diced ~ ½ cup
2 cloves garlic, minced
2 T tomato paste
8 oz tomato sauce
1 T chili powder [I used Ancho chili powder]
1½ tsp cumin
1 tsp Mexican oregano
¼ tsp onion powder
¼ – ½ tsp red pepper flakes, depending upon your tastes
½ tsp garlic powder
½ tsp sweet paprika
1 tsp sea salt
1 tsp freshly-cracked black pepper
oil for sautéing the onion and tomato paste [I use a small dollop of coconut oil, macadamia nut or olive oil.]
Sauté the onion and garlic until softened. Add the spices and cook until fragrant. Clear a spot in the pan and add the tomato paste. Cook for a couple of minutes to rid it of the metallic flavor from the can. Add the tomato sauce and tempeh. Mix well and add water to the consistency you prefer, I used ~4 oz of water.
Serve with chili beans and garnish with fresh cilantro.