Tempeh Tacos

Tempeh is a fermented soy product highly popular in Indonesia. It's a great source of protein and fiber and low in fat and cholesterol. Tempeh is less processed than tofu but is not tasteless.

Eating less meat and dairy is definitely good (at least increasing meatless meals) because it reduces cholesterol and saturated fat intake.

For this recipe, I used non-GMO tempeh I found at Whole Foods.

You'll need:

• 1 package tempeh
• 1 bell pepper - sliced
• 1 onion - sliced
• 1/2 cup frozen roasted corn (or freshly roasted corn)
• cilantro (chopped)
• 1 lime
• 1 tbsp tamari (or if you don't have it, soy sauce)
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp olive oil
• 1 tsp cumin
• salt and pepper to taste
• whole wheat or sprouted tortillas

1. In a grill pan or saute pan, cook peppers and onions. If grilling, stir for 10 minutes until softened but slightly charred. If sautéing, cook with little oil so that the onions don't "sweat" much and they don't become soggy (also 10 min approx).

2. Cook corn (in a pan with 1 tbsp water if frozen) for 5 minutes. If using fresh corn, roast or grill for a few minutes.

3. Steam tempeh (in a steamer for 10-15 minutes). If you don't have a steamer then just pan fry until brown. I highly recommend steaming the tempeh because it will allow for more flavors to soak in.

4.  Marinate tempeh with paprika, chili powder, tamari, cumin, and salt & pepper.

5.  Cut tempeh in half and sauté or grill (I grilled it) for a few minutes.

6.  Cut tempeh in cubes (so as to resemble chicken). Serve with sautéed/grilled vegetables.

7. Steam tortillas in the microwave (roll in paper towel and heat for 15 seconds).

8. Serve with homemade guacamole and cashew cream sauce (fake sour cream).

9. Chopped cilantro on the side.

Enjoy!

Pam & Oscar