Tempeh Taco and Tamale Filling

tempeh

🥗Healthier: tofu

💰Cheaper: textured vegetable protein

Tofu is lower in calories and can be more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Introduce the recipe for Tempeh Taco or Tamale filling.

Share product information about Knorr Vegetable Bouillon and Westsoy Organic 5 Grain Tempeh.

Cut tempeh into larger pieces as it will crumble while cooking.

Set the stove to medium-high heat.

Add 1 tablespoon of olive oil to the skillet.

Add 1 large diced bell pepper (a mix of red, yellow, and green is fine) to the skillet.

Add 1 whole diced onion to the skillet.

Add 3 cloves of minced garlic and 1 diced Serrano pepper to the skillet.

Add 1/2 teaspoon of cumin seeds to the skillet and sauté for about 10 minutes until vegetables are caramelized.

Check the vegetables at the five-minute mark; they should be translucent and starting to brown.

Once the vegetables are browned, add the tempeh to the skillet.

Cook the tempeh for a few minutes, encouraging it to break up into smaller pieces.

Reduce heat to medium if necessary, especially if using a non-stick pan.

If not using a non-stick pan, add another tablespoon of olive oil.

Add 1 tablespoon each of ground cumin, paprika, and Knorr Vegetable Bouillon Powder to the skillet.

Pour in 1/2 cup of water and stir to mix everything, scraping the bottom of the pan to incorporate any caramelization.

Turn off the heat and ensure all spices are well mixed in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens