Tempeh Tacos

A delicious and heart healthy meal for any day of the week.

COOK TIME 5 mins

PREP TIME 15 mins

TOTAL TIME 20 mins

SERVINGS 8 tacos

INGREDIENTS

• 1 medium red bell pepper, cut into strips
• 1/4 cup onion, diced
• 1/2 cup canned diced tomatoes (with juice) or low sodium salsa
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon oregano
• 1 package tempeh, finely chopped
• 8 soft corn tortillas (4 inch diameter)
• Salt to taste (optional)

INSTRUCTIONS

• Add one (1) tablespoon of water to a skillet and sauté pepper strips and diced onion until soft.
• Then add diced tomatoes (with juice), cumin, paprika, onion powder, garlic powder, red pepper flakes and oregano.
• Cook over medium heat for 3-5 minutes.
• Add chopped tempeh and cook for 2-3 more minutes or until the tempeh has absorbed some of the sauce.
• Serve over corn tortillas. Top with cilantro lime slaw or other toppings like jalapeno, low sodium hot sauce/salsa, lettuce, avocado slices (optional).

NOTES

Chef’s Tip: Use a food processor to easily chop the tempeh. Be sure not to overmix.