Nutrition. Education. Transformation.

Tempeh Tacos

October 25, 2010

 

Tempeh is made up of fermented soybeans and is a popular vegetarian dish due to it’s high protein content.

 

  • 4 organic corn tortillas
  • 1/2 block tempeh sliced
  • 2 TB coconut oil
  • 1 tsp ghee
  • Mirin
  • Organic Wheat Free Tamari
  • 1 small yellow onion
  • 1 cup cooked short grain brown rice
  • 2 cups water
  • 1/2 tsp salt
  • Handful Parsley
  • 1 carrot grated
  • 2 celery stalks chopped
  • Avocado

 

  1. In a pot, add coconut oil or ghee and saute until soft. Add rice and move constantly for 5 minutes. Add water and salt. Bring to a boil then down to a simmer for 45-55 minutes until all water as absorbed.
  2. Slice whole block of tempeh in half, then slice it into two halves so you have 4 thin slices. Add coconut oil to a pan, and saute tempeh for about 8-12 minutes on medium heat until slighly brown on each side. Add more coconut oil as needed. Turn off heat.
  3. To the same pan, add coconut oil if needed and cook tortillas for about a minute or two on each side.
  4. Build tacos with rice, tempeh, parsley, carrot, celery and avocado. Drizzle tamari and mirin on each taco.
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