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Baja Style Fried Tempeh Tacos
YIELD Serves 2
I used to find tempeh sort of difficult to eat. The taste just wasn't that appealing to me until I learned how to cook it. I used tempeh in my tempeh reubens a while back and they were simply delicious and most recently, I tried them in a delicious taco recipe that I adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Although I must admit that my recipe is not completely vegan because I used my Purple Cabbage in a Buttermilk Horseradish Dressing as the cabbage in the tacos and I used a sprinkle of queso fresco.
These are great to snack on when the weather heats up. I would avoid the five grain tempeh for this because it's a bit, well, grainy. According to the authors this is best served with a Mexican beer but I would argue that a good crisp white wine would be tasty as well. But to each their own.
INGREDIENTS
| 8 oz | tempeh |
| 1/4 cup | olive oil |
| 1/2 cup | purple cabbage slaw |
| 1 | avocado, sliced |
| 4 | tortillas |
| 1/2 cup | queso fresco |
| 1 | ear fresh local corn, cut off the cob |
PREPARATION:
Method
- Slice the tempeh so that it's about ½ inch thick.
- Heat the olive oil up to medium hi. Cook until softened and add in tempeh. Fry tempeh for about 4 minutes on each side.
- Heat up the flour tortillas for a minute in the oven. Make tacos by adding 2 oz each tempeh to the taco. Dress with slaw, avocado, cheese, and corn.
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