Another week of tomatillos with the CSA leads to another evening of tomatillo salsa. This week, we splattered it on tacos stuffed with a tempeh mixture. For those unfamiliar with tempeh, it's a block of cultured soy beans (or rice grains or flax or a mixture). It's been used in Indonesia for hundreds of years, and it's a great alternative to meat. Full of protein and fiber, tempeh takes on any flavor you give it, so I always marinate it for an overnight or two.
In this recipe, I season it with a taco seasoning blend, worcestershire, and olive oil and then saute it until browned.
Tempeh Marinade:
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 c. worcestershire sauce
2 tablespoons olive oil
Mix and add 2 blocks of crumbled tempeh. Refrigerate overnight. Heat 1 more tablespoon of olive oil and saute the tempeh in a hot pan until browned. Serve immediately.
For tacos, I simply take a tortilla and pile on the tempeh, black beans, chopped tomato, chopped onion, shredded romaine, and chopped cilantro. Top with the tomatillo salsa and a dollop of sour cream, and viola!
In this recipe, I season it with a taco seasoning blend, worcestershire, and olive oil and then saute it until browned.
Tempeh Marinade:
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 c. worcestershire sauce
2 tablespoons olive oil
Mix and add 2 blocks of crumbled tempeh. Refrigerate overnight. Heat 1 more tablespoon of olive oil and saute the tempeh in a hot pan until browned. Serve immediately.
For tacos, I simply take a tortilla and pile on the tempeh, black beans, chopped tomato, chopped onion, shredded romaine, and chopped cilantro. Top with the tomatillo salsa and a dollop of sour cream, and viola!
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