Tempeh Burritos

  • 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


  1. Bring 1 quart of water to a boil.  Add the tempeh, reduce heat and simmer for 15 minutes.  Drain in a colander; pat dry.
  2. 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.
  3. 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



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