This quick, delicious recipe has become a staple in my diet, with its high protein and veggie content and a low carb count. This is the meal the husband and I ate on Valentine’s Day when I made completely to-die-for no-dairy thin mint cookies.
Ingredients
guacamole (I love Mark Bittman’s recipe)
tortillas
tempeh
cumin
salt
garlic
vegetable oil
hot sauce/salsa
The Recipe in Action
This is a recipe that doesn’t require particularly precise measurements, which makes it a relaxing way to get yourself a healthy dinner after a busy day. To prep your ingredients, just chop a few cloves of garlic and crumble your tempeh. Set both ingredients aside in separate bowls. Warm up some vegetable oil in a pan, then sautee your garlic. Toss in your tempeh, exposing each piece to the pan’s hot surface. Add cumin and salt as desired, and turn tempeh a few times, browning to taste. Your “taco” meat is complete!
Warm your tortillas in the oven or microwave to make them flexible before adding the tempeh. I like these just with a healthy heap of guacamole, but hot sauce makes them a little more authentic.
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