Spicy Tempeh Tacos

 

When it comes to tempeh, you either love it or have never heard of it. Tempeh is a high-protein fermented soy product, so basically tofu's sophisticated older sibling. It has a great texture, takes on flavors well, and is drier (easier to manage) when cooking. This recipe combines tempeh with one of our favorites, Pastamore Kettle Roasted Jalapeno. 

Ingredients: 

1 8 oz package tempeh

1 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 lb fresh Brussels sprouts

1 large avocado

1/2 tsp garlic powder

1/4+ cayenne pepper

Juice from .5-1 lime

Cotija cheese for garnish

To taste salt and black pepper

1/2 Tbsp avocado or canola oil

Flour tortillas as needed

Directions: 

1. Rinse Brussels sprouts and cut into quarters. Heat a large non-stick (or cast iron pan) over medium-low heat. Add avocado oil to pan and add Brussels sprouts once hot. Cook until browned and tender stirring frequently. Add 1/4 tsp garlic powder and season to taste with salt and black pepper.

2. Slice tempeh into 1/4" thick slices. Heat a large non-stick pan over medium-low heat. Add the tempeh dry to the pan. Cook until bottom side is browned and flip (3-5 minutes). Cook for 2-3 minutes and add Pastamore Kettle Roasted Jalapeno Oil and cayenne pepper. Mix until coated and season to taste with salt and black pepper. Remove from heat. 

3. Remove seed and skin from avocado. Add to a mixing bowl along with garlic powder and lime juice. Mash until desired texture is reached. Season to taste with salt and black pepper. 

4. Heat tortillas.

5. Add tempeh to taco, top with Brussels sprouts, and garnish with cotija cheese. Top with the mashed avocado and your favorite hot sauce.