Time
30 min
Serving
4 persons
Calories
199
Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.
Ingredients
- Extra virgin olive oil: 2 Tbsp
- onion: 1 piece (minced)
- garlic: 2 clove (minced)
- spicy flavored tempeh, coarsely: 1 pack (8 ounce pack, grated)
- vegetable broth: 0.5 cup
- taco seasoning mix: 2 Tbsp
- oregano: 1 tsp (dried)
- ground red pepper: 0.5 tsp (optional)
Metric Conversion
Stages of cooking
-
Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
-
Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.
