Nothing says celebration like these glorious tempeh tacos (a.k.a temp tacs), and this week a celebration was in order! I finished my first round of Graduate midterm exams, hallelujah. Also, it was my first week at my new job!! I found an amazing part-time job that will allow me to gain experience in both the Public Health and Nutrition fields. I am so grateful for this opportunity. So here’s to a great week and hoping you all had one too!
What are you celebrating this week? Find something and go make these tacos!
3 whole wheat flour tortillas
1 package of tempeh, crumbled
2 tbsp olive oil
1/2 medium yellow onion, diced
1 tbsp soy sauce
1 tsp chili powder
1/2 tsp rosemary
1 tsp ginger citrus seasoning
1/2 cup corn (frozen)
1/2 cup bell pepper (frozen and chopped)
Topping ideas: fresh cilantro, grated cheese, lettuce, tomato, salsa and plain greek yogurt
To make the temp tacs, start by taking the corn and bell peppers out of the freezer about an hour before you intend to start cooking. The corn and peppers do not have to be completely thawed before you start, but the more thawed they are the quicker the cooking process will go.
When you are ready to start preparing the tacs, chop the onion and ‘crumble’ the tempeh. To crumble the tempeh you can just chop/dice it until it resembles the size of a ground meat product.
Next, heat the oil in a skillet to medium heat, add onions and sauté about 5 minutes or until the onions have softened.
Then, add in the tempeh, corn, bell peppers, soy sauce and all the seasonings to the skillet. Cook for about 5-7 minutes and stir frequently. At the end of about 7 minutes your tempeh mixture will be cooked through and ready to eat!
Assemble your tacos with whatever toppings your heart desires and serve!
Go apple picking,