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
- 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.
- 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.
- To the same pan, add coconut oil if needed and cook tortillas for about a minute or two on each side.
- Build tacos with rice, tempeh, parsley, carrot, celery and avocado. Drizzle tamari and mirin on each taco.