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TEMPEH TACOS

TEMPEH TACOS
As more vegans and vegetarians are joining Genesis, it is important to help them enjoy delicious protein-rich recipes that are of high-quality. Soy is a great source of protein for vegans and vegetarians, when it is a non-GMO, whole-food fermented product like tempeh, miso, tofu and edamame; not highly-processed soy isolates and concentrates or genetically-engineered soy junk foods like soy cheese, soy ice cream, soybean oil and soy burgers. This recipe is not only fast, easy and delicious, but also has great texture. You can use it to make lettuce leaf tacos, a taco salad or just eat it straight out of a bowl.

Plan: (Vegan/Vegetarian)

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Serving information: This recipe makes two servings. One serving covers your protein, vegetable (when served with lettuce) and fat for one meal.

TEMPEH TACOS
TEMPEH TACOS

As more vegans and vegetarians are joining Genesis, it is important to help them enjoy delicious protein-rich recipes that are of high-quality. Soy is a great source of protein for vegans and vegetarians, when it is a non-GMO, whole-food fermented product like tempeh, miso, tofu and edamame; not highly-processed soy isolates and concentrates or genetically-engineered soy junk foods like soy cheese, soy ice cream, soybean oil and soy burgers. This recipe is not only fast, easy and delicious, but also has great texture. You can use it to make lettuce leaf tacos, a taco salad or just eat it straight out of a bowl.

INGREDIENTS

  • 2 Tbsp avocado oil, divided
  • 1 8-oz package tempeh (I used Lightlife original)
  • 2 Tbsp reduced sodium Tamari or Coconut Aminos
  • 2 Tbsp fresh-squeezed lime juice
  • 1 Tbsp & 1 tsp Genesis taco seasoning, divided
  • 1 16-oz package frozen bell peppers and onions

INSTRUCTIONS

  1. Crumble tempeh into small pieces with your hands into a bowl. Add Tamari, lime juice and 1 Tbsp taco seasoning. Mix well and set aside.
  2. Heat a large skillet over medium-high heat. Add 1 Tbsp of avocado oil. Then add frozen peppers and onions and 1 tsp of taco seasoning. Sauté 5-7 minutes or until tender.
  3. Add another tablespoon of avocado oil and the tempeh to the skillet. Sauté, stirring frequently until tempeh is browned – about 5-7 minutes. If you find that the dish is too dry while cooking, add a tablespoon of water at a time and mix well until it creates a light saucy appearance.
  4. Enjoy!