- Yield 6 servings
Serve this versatile filling in tacos, stuffed into peppers or on top of baked potatoes.
For burritos, serve with cilantro, diced onion, cheese and sour cream
- 8 ounces tempeh, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 onion, sliced thinly
- 2 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 1/2 cups water or stock
- 2 tablespoons cider vinegar
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 3 tablespoons tomato sauce
- 2 teaspoons sugar
- 1 (15-ounce) can cooked black soy beans, drained
- 6 (10-inch) tortillas
- Bring 1 quart of water to a boil. Add the tempeh, reduce heat and simmer for 15 minutes. Drain in a colander; pat dry.
- Heat 1 1/2 tablespoons olive oil in a large skillet over high heat. Add tempeh, sauté 5 minutes. Remove from pan and reserve. Add onions and remaining olive oil to pan, sauté until onions are lightly browned. Add garlic and cook for 2 more minutes.
- Add chili powder; cook 2 minutes. Add water or stock, reserved tempeh, and remaining ingredients. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Spoon filling into tortillas, wrap, and serve.
Recipe by Chef Chris Koetke, courtesy of The Soyfoods Council