Tacos are a weekly occurrence at my family’s house, and have been since I was a tween. Back then it was skirt steak, now grilled vegetables are our go-to filling, especially during the summer. They’ve always been my favorite thing that my Dad makes, but I decided to take control of taco night this week (it helped that he had gotten 4 hours of sleep the night before, so he wasn’t looking forward to slaving away in the kitchen on this particular night). As much as I love grilled vegetables (which is more than almost any other food), they don’t have that stick-to-your-ribs quality that proteins provide. So, I decided to (gasp!) switch things up a bit this week, and I’m so happy I did. This turned into an experiment gone very, very right.
TEMPEH TACO FILLING
– 1 block organic tempeh
– 1/2 small can diced tomatoes + liquid from can
– 1 tablespoon soy sauce
– 1/2 tablespoon agave
– juice of 1/2 lime
– pinch each of: cayenne, cinnamon, and cumin
– 2 tablespoons vegan parmesan (2 parts walnuts to 1 part nutritional yeast, processed/blended together until crumbly; salt to taste). Plain nutritional yeast would be fine as well.
1. Cut tempeh into 1/2 inch cubes
2. Heat 1/2 tablespoon olive oil in a saute pan over medium high heat
3. Crisp tempeh in pan for 5-7 minutes, turning once. Bring heat down to low
4. Combine all other ingredients in a bowl; Pour into pan with tempeh
5. Reduce the sauce for about ten minutes, until it has thickened and coated the tempeh
Serve this filling with your favorite taco fixings.
I went for grilled sweet potatoes, eggplant, peppers, and zucchini alongside avocado, tomatoes, and cilantro.