Our Tasty Tempeh Taco “Meat” is delicious on Tuesdays and every day of the week.
1 Tablespoon sage
2 teaspoons chili powder
2 teaspoons smokey paprika
1 teaspoons onion powder
1 teaspoons garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
8 ounces tempeh
1/4 cup Balsamic vinegar
1 red onion
1/4 – 1/2 cup boiling water
3 Tablespoons tomato paste
Preheat oven to 400oF
In a medium bowl, mix together the dry herbs and spices.
Cut the tempeh into 1/2″ chuncks and toss into the spice mix.
Sprinkle with Balsamic vinegar and mix well, coating the tempeh with spices and vinegar and set aside.
Dice the onion and carrots.
Cook them in the boiling water for 10-12 minutes.
Meanwhile, spread tempeh evenly on a sheet pan lined with parchment paper and bake in the oven for 10 to 12 minutes; tempeh will start to brown.
Remove tempeh from the oven.
When carrots are soft, add the tomato paste.
Simmer the vegetables for 5 to 7 minutes until they are coated with tomato paste and water mixture.
Add the vegetables to the sheet pan and mix with the browned baked tempeh.
Cover with parchment paper and then with foil (the parchment protects the food from the foil). Alternatively you may put the tempeh/vegetable mixture in a covered baking dish. Bake for an additional 15 minutes.
Serve our Tasty Tempeh Taco “Meat” with your favorite Beans, Whole Grains, Avocado and our Cashew Cheese Fondue for a splendid Taco Tuesday!