Last week I was bookmarking recipes in my Google Reader and included this one–Green Beans w/Tempeh, Shrooms & Quinoa–from Exploits of a Vegan Wannabe. Sherry’s technique of cooking tempeh was intriguing to me because I still don’t completely love tempeh.
I have now fallen in a deep like of tempeh.
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
- Avocado oil (optional)
- Sea salt
- Vegan sour cream (optional)
- Hot sauce (optional, I used Cholula)
- Preheat the oven to 400F degrees (for the tortillas).
- 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.)
- 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.
- Spray vegetable oil on each side of corn tortillas, place on a baking sheet and bake for approximately 8 minutes.
- 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.
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.
What is your favorite way to cook or prepare tempeh?