Tempeh Taco Bowl Food

TEMPEH TACO SALAD MEAL PREP BOWLS

Steps:

• Take tempeh out of the package and use your hands to crumble it into a bowl. Heat oil over medium-high heat in a large skillet. Once hot add crumbled tempeh and cook for 3-4 minutes. Add spices, tomato sauce and water into the skillet and toss to combine. Cook for another 3-4 minutes or until most of the liquid has been absorbed. Remove tempeh from stove and let cool.
• While tempeh is cooking toss together the tomatoes, red onion, cilantro and sea salt in a small bowl.
• Grab three meal prep containers and add the following ingredients to each: 2 cups romaine lettuce, 1/3 of the tomato and onion mixture, 1/2 cup tempeh, 1/4 cup black beans, one lime slice. You can add the avocado at this time, but it will likely turn brown so I recommend adding it right before you enjoy the bowl.
• Serve salad bowls with fresh salsa and hot sauce as the dressing and tortillas chips on the side.

TEMPEH TACOS

Steps:

• Heat the olive oil in skillet over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
• Add the diced tempeh to the skillet and cook, stirring occasionally, until the tempeh begins to brown, about 5 minutes.
• Stir in the tomato sauce and taco seasoning to the skillet, and continue cooking with the tempeh until everything is well coated, about 2-3 minutes.
• Serve warm over tortillas with diced avocados, red onions and cashew cream, or your other desired toppings.

TEMPEH TACO BOWL

Steps:

• Heat a large skillet over medium-high heat.
• Add 2 tablespoons of water and tempeh, and steam for 5 minutes.
• Add taco seasoning, and additional tablespoon of water, and cook an additional 3 minutes.
• Split tempeh, quinoa, romaine, avocado, corn, and red pepper evenly between 3-4 bowls, and serve.

TEMPEH TACOS

Steps:

• In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
• Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
• Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
• Divide the filling between the taco shells, then top with chosen toppings.