I’ve been toying around with tempeh taco recipes for a while now. We have tried a more saucy base and tried dusting the tempeh with spices and squeezing lime juice into the pan as we sauteed it, but just haven’t been happy with the results. Recipes with a saucy base end up being too saucy for salads and the version with spices and lime juice just didn’t have enough flavor. So, while I was working on the menu for the week, I looked at several recipes for tempeh tacos. I kept track of different ingredients the various recipes included and finally figured out that marinating the tempeh would be my next trial. I added a little bit of olive oil to the marinade hoping that would keep the tempeh from sticking to the pan without the addition of much additional oil in order to keep the fat content low.
Here is what I ended I ended up with:
Tempeh Taco Salad (Serves 4)
2 Tbsp lime juice
1 Tbsp olive oil
1 tsp soy sauce
1 tsp Worcestershire sauce (look for a vegetarian version if needed as regular Worcestershire is made with anchovies)
1/2 tsp chili powder
1/2 tsp cumin
1 8 oz block of tempeh, cut into small cubes
green onion, diced
Combine first 6 ingredients in a small bowl until well-mixed. Add tempeh cubes and toss until well-coated. Marinate for approximately 2 hours.
Before beginning to cook tempeh build salads. I like to use romaine lettuce, red bell pepper, and cucumbers. Occasionally I’ll also add tomato to mine. Slice avocado and split between the salads. Rim the plates or salad bowls with corn chips.
Heat a pan on medium heat. Drain extra marinade from tempeh and add cubes to hot pan. I ended up coating my pan with just a little spritz of olive oil to make sure it didn’t stick. Sautee until edges show that they are cooked and tempeh cubes are heated through. Split equally between the salads. Dress with salsa verde and garnish with green onions.
This was a delightful meal for a warm night! It will be a dish we prepare throughout the summer!