Yield: 6 Tacos
Cuisine: Mexican
1 pound tempeh, defrosted and cut into large chunks
OR
1 pound tofu, crumbled
OR
1 cup TSP, rehydrated in 1 cup boiling water
2 tablespoons vegetable oil
1 package taco seasoning
1/2 cup water
6 corn tortillas, warmed
1 can vegetarian refried beans, heated
Chopped tomatoes
Chopped lettuce
Chopped scallions
Salsa
Servings: 6
In a large saucepan, place the tempeh chunks in the oil. Crumble the tempeh chunks with the back of a fork, then cook the tempeh (or the tofu or TVP) over medium heat for about 10 minutes. Add the taco seasoning and water to the saucepan; cook until the sauce is thick and the tempeh, tofu, or TVP is completely coated.
To serve, spread each tortilla with a generous layer of the refried beans. Add several heaping spoonfuls of tempeh, tofu, or TVP. Sprinkle with chopped tomatoes, lettuce, and scallions. Top with salsa.
Servings: 6
Cuisine: Mexican
1 pound tempeh, defrosted and cut into large chunks
OR
1 pound tofu, crumbled
OR
1 cup TSP, rehydrated in 1 cup boiling water
2 tablespoons vegetable oil
1 package taco seasoning
1/2 cup water
6 corn tortillas, warmed
1 can vegetarian refried beans, heated
Chopped tomatoes
Chopped lettuce
Chopped scallions
Salsa
Servings: 6
In a large saucepan, place the tempeh chunks in the oil. Crumble the tempeh chunks with the back of a fork, then cook the tempeh (or the tofu or TVP) over medium heat for about 10 minutes. Add the taco seasoning and water to the saucepan; cook until the sauce is thick and the tempeh, tofu, or TVP is completely coated.
To serve, spread each tortilla with a generous layer of the refried beans. Add several heaping spoonfuls of tempeh, tofu, or TVP. Sprinkle with chopped tomatoes, lettuce, and scallions. Top with salsa.
Servings: 6
