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    Ingredients

  • 8 oz package of tempeh
  • 4 tbsp olive oil
  • 1/2 onion (chopped)
  • 2 tbsp soy sauce
  • 3 tbsp lime juice
  • 1 tbsp paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp oregeno
  • 1/2 tsp sea salt
Taco Style Tempeh

Tempeh is an extremely versatile soy product. It is not a fake meat. I don't eat those nor do I believe anyone else should. If you are going to eat fake meat, just go ahead and eat the real thing, it's probably better for you. Fake meats usually have MSG and other crap in them in a feeble attempt to make them taste like something. Tempeh is different. It works in almost any style of cooking. Use it in place of beef in some of your other recipes or try things that you would never dream of with meat. You'll never have to worry about biting into a blob of fat or getting sick from undercooking it, etc. I cannot figure out why tofu is so much more popular than tempeh. Tempeh is easier to digest, less processed and has a better texture than tofu.

This recipe is very useful. I have used it in enchiladas, tacos, taco style pizza, indian tacos and more. This preperation of tempeh is extremely tasty and can easily stand on it's own. I usually eat it out of the pan while it's cooking and I'm lucky if I have enough left to make my recipe.

The way you cut the tempeh in this recipe is critical. The pieces need to be fairly small. What I do is take the square of tempeh and lay it flat on the cutting board. I cut one direction and make slices about 1/4 inch apart. Then I slice perpendicular to that and end up with little cubes. Leaving the cubes in place, I slice at a 45 degree angle in one direction and then the other. I end up with lots of oddly sized triangles that work perfectly.

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  1. Heat olive oil in a frying pan on medium-low. Add tempeh and onions to the pan and fry them for 5 minutes or until a good bit of the olive oil disappears. Take care not to smoke the olive oil.

  2. Add the soy sauce, lime juice, paprika, cayenne pepper and salt. Fry for 5 more minutes.

  3. Remove from heat and stir in the oregeno.


This recipe was last updated: 03-27-2006