Most people have heard of tofu, although many have not heard of its cousin, Tempeh. Similar to tofu, tempeh is made of soy, although it’s actually much less processed. Tempeh is made by fermenting soybeans and then pressing them into thin bricks. It has a chewy texture and can be prepared in many different ways. It can be crumbled and sauteed (like in this recipe), sliced, marinaded and then baked, grilled, steamed, etc.. You can put it over salads, in sandwiches, burgers, curries, stir fries,.. the options are limitless.
There are a few nutritional perks that are worth mentioning. The most obvious being tempeh is minimally processed, unlike many faux meat replacement products. Since tempeh is fermented it contains probiotics, which help the good bacteria in your gut stay happy and healthy. The isoflavones in tempeh have been shown to reduce cholesterol levels. There is also a generous amount of calcium and protein in tempeh.
We love this tempeh taco meat because it’s so versatile. I’ve put it in tacos, burritos, quesadillas, on taco salads, nachos.. really whatever Mexican-style dish you like. If you don’t want to mess with pulling all the spices out and measuring them, I’ve found that taco or fajita seasoning does the trick almost as well.
Tempeh Taco Meat
- Heat 1 tablespoon of water in a skillet over medium-high heat. Using your hands, break the tempeh up into small pieces and add it to the pan. Cook until it begin to brown, which should take about 5 - 7 minutes.
- Add all the tempeh taco meat spices and stir to coat the tempeh evenly. Add water 1 tablespoon at a time as needed to prevent sticking to pan. Continue to cook until tempeh is crispy on the edges. This should take approximately 10 - 12 minutes. Make sure to stir occasionally.