Henry's Tempeh Tacos
A favourite among Henry's Tempeh staff. This alternative to ground beef is quick, easy, and flavourful. For a gluten free taco, use a corn tortilla.
Equipment
- a wok or skillet
Ingredients
- 1 Package Henry's Soy Original Tempeh (250g)
- 1 large clove of garlic minced
- Oil for frying
Marinade
- 1 tbsp olive oil
- 3 tbsp tamari
- 2 tsp tomato paste
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1 tbsp lime juice or juice of half a lime
- 1 tsp chili powder or to taste
- 1 tsp chipotle peppers (Optional)
Instructions
- Cut the block of tempeh into 4-6 pieces
- Steam or poach the tempeh for 5 - 10 minutes (to poach, simmer tempeh in just enough water to cover), then remove from hot water and set aside.
- Wait for the tempeh to cool and then crumble with your hands into a bowl.
- In a wok or skillet, heat 2-3 tbsps of oil. When the oil is hot, add crumbled tempeh and minced garlic. Stir-fry on medium heat, stirring occasionally until the tempeh is golden-brown but not burnt.
- While the tempeh is stir-frying, add all marinade ingredients to a bowl and whisk until they are well mixed.
- Add the marinade to the wok or skillet, stirring to coat the tempeh. Cook for 1-2 minutes or until the tempeh is well coated. **If you find that the tempeh is sticking, add 1-2 tbsp water to the wok and stir to help deglaze.
- Remove from heat.
- Serve in taco shells or tortillas with your choice of fresh greens, avocado, cilantro, salsa and sour cream.
