Tempeh Tostadas

Ingredients (Makes 6 – 8 tostadas)

• 1 package tempeh
• Corn tortillas (small)
• Veggie broth
• Chili powder
• Garlic salt
• 2 stalks of celery
• 1/2 small red onion, diced
• 1/2 cup fresh salsa
• Vegetable oil spray
• Kale
• Avocado oil (optional)
• Sea salt
• Vegan sour cream (optional)
• Hot sauce (optional, I used Cholula)

Instructions

1. Preheat the oven to 400F degrees (for the tortillas).
2. Cut tempeh into four equal pieces and boil for 10 minutes. Drain and set aside. (I read about this tempeh cooking technique on Exploits of a Vegan Wannabe.)
3. In a skillet, cover the bottom of the skillet with vegetable broth and heat on medium-high. When the broth begins to boil add chili powder and garlic salt, to taste. Add onion and celery and saute for a few minutes. Add the tempeh to the skillet and crumble into small bits. Stir in fresh salsa, cover and lower the heat to simmer for 8 – 10 minutes.
4. Spray vegetable oil on each side of corn tortillas, place on a baking sheet and bake for approximately 8 minutes.
5. While the tempeh is simmering and the tortillas are baking, pour a small amount of avocado oil over the kale (torn into bite size pieces), lightly salt and massage with your hands.

To assemble

Place massaged kale over a crispy corn tortilla, spoon tempeh over the kale and, if desired, top off with vegan sour cream and hot sauce.