Peruvian-style Tempeh for Tacos

This delicious method to prepare tempeh allows you to substitute ground meat with a satisfying, healthy, fermented soy option.  It was created by Blake Caldwell, of the local grocery chain Puget Consumers Co-operative (PCC). Check out their “recipe box” at http://www.pccnaturalmarkets.com/pcc/recipes for a wealth of great healthy recipes!

Prep time: 30 minutes

Serves: 4-6

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Ingredients:

1/2 cup high-heat oil (coconut, peanut, or high heat refined oil)

4 cloves garlic, crushed and peeled

1 serrano chile pepper, minced (can be omitted)

1 package tempeh, sliced into thin strips

1 yellow onion, minced

1 tblsp chili powder

1 tblsp ground cumin

1/2 cup pitted and chopped green olives

1 tblsp tamari

1 lime, juiced

1/4 cup chopped cilantro

Salt and black pepper, to taste

12 corn or flour tortillas

Your favorite taco toppings: cilantro, avocado, shredded cabbage, tomato, lime juice, sour cream, etc.

Instructions:

-          Preheat the oven to 300 degrees. Wrap your tortillas in foil or a damp clean kitchen towel, and place in the heating oven, baking for a total of 15 minutes (can leave in oven turned off while cooking the tempeh).

-          Preheat a large skillet to medium high. Add oil to hot pan and then add garlic cloves, serrano chiles and tempeh. Pan-fry, turning over with a spatula until tempeh starts to brown.

-          Add onion and cook until soft and tempeh breaks up. Add chili powder, cumin and chopped olives. Add tamari, lime juice, cilantro, salt and pepper, and stir well.

-          Serve the mixture in tortillas with finely shredded cabbage and lime juice, or with your favorite taco toppings.

Recipe retrieved and adapted from http://www.pccnaturalmarkets.com/pcc/recipes/peruvian-style-tempeh-tacos on 5/8/12.