The next group of recipes are under the catagory of conversion!
1- 8oz Package tempeh
2 Cups water
1/2 Cup shoyu
3 Tablespoons mirin
1 Dash brown rice vinegar
Toasted sesame oil or light sesame oil
1 Small onion diced
1/2 Teaspoon salt
1/2 Teaspoon chili pwder
1/2 Teaspoon garlic powder
Whole wheat tortillas
Soy cheese, grated
Tofu sour cream (see day 14)
Cut tempeh into four chunks and bring to a boil in the water, shoyu, mirin and brown rice vinegar. Let simmer 20 minutes. Set aside.
Meanwhile, over medium heat, coat a skillet generously with oil. Saute onion with salt, until onion is translucent.
Crumble up cooked tempeh into bits like ground beef and saute with the onion. The tempeh should be well seasoned, but keep the cooking liquid just in case you would like to add a little more later. Stir in chili powder and garlic powder. Allow whole concoction to cook for about 5 minutes. the tempeh should absorb lots of the oil and may even get a little crispy.
Warm a tortilla in another skillet. Add “beef” and some grated soy cheese. Wrap tortilla around filling and let warm on the skillet so that the soy cheese melts. Serve with tofu sour cream and /or guacamole.
– So delicious! I added about 2 cups of cooked kidney beans to the tempeh mix to stretch the recipe. Felix said they were awesome! My sister came over and had 2!
All recipes are posted with permission from Jessica Porter.