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.
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
- 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.
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.
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What is your favorite way to cook or prepare tempeh?
9 thoughts on “Tempeh Tostadas”
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So lovin’ the use of the veg broth saute method! You go girl! 🙂
Thought you would like that girlfriend! 😉 See I do have some sense of moderation — since I wanted to spray my tortillas with oil and massage my kale in it, too, it seemed like a wise move! LOL
I love your exchange with Wendy, below, and I also love the true simplicity of this recipe! It’s kind of a “template,” which is how I roll, too 🙂
Template, yes! I’m reading a very interesting book about intuitive cooking and, essentially, the author suggests a starting off point with almost any food — and then you go from there. I’m on the boiling water chapter, which is why Sherry’s technique spoke to me and why I think I’m far more inclined to cook after work now — instead of reheating bulk foods. I’ll have to write about this soon…
Those look very intriuging.
I like to cut my tempeh into bite-size chunks, boil, and then toss with a buffalo sauce. I usually put it on top of my salads for extra bite & kick! I also really love it grilled with a sweet/salty glaze – such as mango-curry.
I like these ideas! Thanks!
nice! this is my snowday lunch inspiration 🙂