Mexican Tempeh Goodness
1 package tempeh (I like the kind with sea veggies)
1 yellow onion
fresh garlic- as much as you can stand
2 tablespoons tamari soy sauce
1 teaspoon cayenne powder
herbs to taste- rosemary, marjoram, cumin etc
1 lime or equivalent lime juice
miscellaneous veggies/left over rice/left over beans
Chop up the onion chunky style and dice the garlic. Heat some olive oil in a large skillet and saute the onion and garlic for 3-4 minutes. Crumble the tempeh so that it is in small chunks and add to the skillet. Add the tamari and the rest of your spices while stirring the tempeh. Allow it to cook until the tempeh is lightly browned and then add the juice of one lime and cook for a minute longer. Serve on its own or in a tortilla. Either way is great with guacamole.
Note: This is a basic recipe that can have endless variations. I add whatever veggies are on hand (chard, zucchini, mushrooms, carrots, corn etc) to the dish a few minutes after adding the spices. You can also use equal parts tempeh and brown rice in the beginning to make a great fried rice dish or serve it up with refried beans and salsa.
SO HOW'D IT GO?
Tasty! I added zucchini, carrot and red bell pepper. Served it as a taco on corn tortilla with salsa and sliced avocado!
I agree that that's a lot of cayenne for this dish. Half of the amount would still be plenty hot. I took the suggestion to serve it with avocado, and that helped combat the spiciness. I served it over a leftover baked potato. If I do this again, I'll probably add more veggies and use much less cayenne.
My variation was very tasty.
Herbs & Spices:
Dried Thyme
Fresh Sage
Cayenne Powder
Black Pepper
Used Bragg's instead of Tamari
Aside from onions and garlic the only vegetables I had was a bag of Spinach Salad....threw the spinach on top in the end to cook down..
added two tsp Red wine vinegar and let cook down about a minute or two. didn't have lime juice.
Delicious!
Unless you like it super spicy, I would cut down on the cayenne :o. My boyfriend liked it, though.