Dinner for 3

Tempeh Tacos

Name: Tempeh Tacos
Total time: 15 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 2 tsp vegetable oil; 2 shallot; 3 clove garlic; 10 4/7 oz tempeh; 2 tsp onion powder; 1 tsp sweet paprika powder; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp chili powder; 1/8 tsp ground black pepper; 1 2/3 cup canned diced tomatoes; 2 tbsp reduced-sodium soy sauce; 9 small soft flour tortilla; 1 cup cherry tomatoes; 1 avocado; 1/4 small red onion; 1/2 cup raw cashews; 1/3 cup boiling water; 1 lime

Seasoned tempeh simmers with tomatoes and soy sauce, then fills tortillas with fresh vegetables and lime cashew cream.

$4.07per serving $$$

15 minstart to table

3servings

Mexican Vegetarian Vegan Dairy-free High-protein Dinners

Ingredients

2 tsp vegetable oil
2 shallot
3 clove garlic
10 4/7 oz tempeh
2 tsp onion powder
1 tsp sweet paprika powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
1/8 tsp ground black pepper
1 2/3 cup canned diced tomatoes
2 tbsp reduced-sodium soy sauce
9 small soft flour tortilla
1 cup cherry tomatoes
1 avocado
1/4 small red onion
1/2 cup raw cashews
1/3 cup boiling water
1 lime

Steps

Blend the cashews, boiling water, lime juice, and a pinch of salt until creamy.
Heat the oil in a large skillet over medium heat.
Cook the shallots and garlic for 2 minutes.
Crumble in the tempeh and stir in the onion powder, paprika, cumin, oregano, chili powder, and pepper.
Add the diced tomatoes and soy sauce, then simmer for 5 minutes.
Warm the tortillas in a dry skillet for 30 seconds per side.
Fill the tortillas with tempeh, tomatoes, avocado, onion, and cashew cream.

Main ingredient on sale this week? See what to make with tofu on sale.