This past week has been spent catching up with work and since we were out of town on the weekend, I didn't have the chance to prep food ahead of time. Busy weeks means cooking gets a whole lot simpler in our household. I stick to the basics and recipes that are quick to throw together, versatile and make for easy leftovers. This is definitely one such recipe! It's a regular in our house and I've been meaning to share for a while now, so here you go!
2 (8-ounce) packages tempeh
4 cloves garlic, minced
1 -15oz can or 2 cups fresh diced tomatoes
1 jalapeño, seeds removed and diced
1/4 c. Bragg's liquid aminos or soy sauce
1 small red onion, diced
1 green bell pepper, diced
2 tsp. chili powder
2 tsp adobo seasoning
6-8 hard or soft taco shells
In a large bowl, crumble or use a knife to cut your tempeh into small pieces (aim for the same consistency as any ground meat). Add the remainder of your ingredients and spices and refrigerate for 1 hour or overnight to allow the flavors to combine.
Prepare a large skillet over medium heat with olive oil cooking spray. Add your tempeh mix and saute up to 10 minutes, until browned. Suggested toppings include: mixed greens, cheese of choice, avocado or guacamole, steamed corn, salsa, hot sauce, cilantro, black olives and lime wedges!
This dish is great for dinner guests because everyone can prepare their tacos according to their own individual liking (our friends know this!) I always throw the leftover together in the form of a taco salad! For the salad, I like to pair the cooked marinated tempeh with mixed greens, quinoa, guacamole, salsa and a sprinkle of vegan cheese and tortilla chips on the side!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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