Tempeh Tostadas

Post image for Tempeh Tostadas

by JL Fields on January 18, 2012

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

by JL goes Vegan: Food & Fitness with a side of Kale

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)


  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.

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What is your favorite way to cook or prepare tempeh?

  • Anonymous

    So lovin’ the use of the veg broth saute method! You go girl! 🙂

    • JL

      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 🙂

    • JL

      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.

    • JL

      I like these ideas! Thanks!

  • nice! this is my snowday lunch inspiration 🙂

  • Pingback: Saturday Meal Plan: Veggie Breakfast Casserole, Chik’n Lentil Soup and Tempeh Tostadas()

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