Saturday, April 12, 2014

Curry Tempeh Tacos

I have yet to share a recipe with you where tempeh is the main ingredient. To be honest, I don't typically use tempeh to make something specific, though it can be turned into everything from veggie burgers to meatless meatballs to something like tofu scramble. It is versatile, but many people, myself included, just like grilling or sauteing it. It has a unique and pleasurable flavor that is just fine by itself, thank you very much.

But there's no reason not to try new things! After having tempeh burgers and tempeh scramble, I decided to try using tempeh in a different way at home. Whenever I feel like trying something new I always seem to gravitate toward tacos. I dunno! I just love wrapping something up in a corn tortilla.

This is another oil-free recipe that's healthy without sacrificing flavor. It is mildly spiced so don't be wary. If, however, spices are your BFF, feel free to add more to your liking!



INGREDIENTS
1 package of tempeh (I used 5-grain), cut into cubes
1/4 cup vegetable broth
1 1/2 teaspoons garam masala
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
A few dashes of Liquid Smoke (optional)
Freshly ground salt
Taco fixins (grated carrot, fresh lettuce, sauteed greens, onions, freshly cut tomatoes, etc.)
Corn or flour tortillas

DIRECTIONS
In a small bowl, combine the vegetable broth and the spices to make a sauce. Whisk well to combine.

Pre-heat a nonstick frying pan over medium-low heat. Cook the tempeh cubes for several minutes on each side until they start to brown. Flip the pieces over, browning each side as you go. 

When the tempeh has browned to your liking, add the sauce mixture. Mix well and cook off the liquid. This won't take long. Assemble your tacos and eat!

Makes 3-4 servings.

In the photo above, I used sauteed spinach and scallions for most of the taco filling. I cooked them in a small amount of vegetable broth with salt, pepper, 1 tablespoon of pineapple balsamic, and 1/2 teaspoon of garam masala. They went really well with the tempeh! And, yes, that is diced fresh pineapple on the side. It was great.

This post was created in honor of National Soy Foods Month. For more soy-based recipes, browse my Tofu category. Also, for more taco recipes, take a gander at the Tex Mex one! Check back next week when I share with you a soy-focused recipe round-up!

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