I've only been eating tempeh for a few years now. I think the first time I had it was when I was convinced to try it in a "Tempeh Sloppy Joe" recipe by a favorite blogger of mine, Mari. I couldn't believe how different the texture was from tofu. I mean, tofu doesn't really have much of a texture at all, other than...slimy (but to be fair, tofu isn't slimy once it's cooked. Not convinced? Try it in one of these applications). Tempeh, on the other hand, it more like meat (which, I sort of like, to be honest).
Read the research (and take note of the research about soy and it's "feminizing effects" for males. It's just not true!). Did you know they may also help alleviate hot flashes?!
Tempeh Tacos with Lime Aioli
Serves: 6 (2 tacos per person)
Source: Giant Eagle Market District
1/3 cup vegan mayonnaise (or regular mayo, if you'd like)
1 lime, zest and juice
1 clove garlic, minced **
1 Tbsp. olive oil
16 ounces tempeh
1 yellow onion, diced (about 1 cup) **
1 Tbsp. minced garlic **
2 tsp. cumin
1 Tbsp. chili powder
1 8-ounce can tomato sauce **
12 flour or corn tortillas**
1 vine-ripe tomato, diced
1/2 cup red onion, diced **
1/4th cup chopped cilantro
** NOTE: If you follow a low-FODMAPs diet, omit or reduce the onion and garlic (and use a garlic-infused olive oil for more garlic flavor). I used less of both when I made this, and the tacos were still delicious. Also watch out for onion and garlic in the tomato sauce. If you're really sensitive keep in mind that tempeh does contain some FODMAPs (specifically the "O" in FODMAPs) so only stick to one serving of these tacos per day. I rarely eat tempeh because it can cause me stomach upset, but I seem to be able to handle a little at a time (~3 ounces, or a little under 1/2 cup). Another issue might be the flour tortillas. Use gluten (wheat) free if you can.
In a small bowl, mix together ingredients for aioli; cover and refrigerate until ready to use.
Heat oil in a large nonstick skillet over medium-high heat. Cook tempeh, onion and garlic for about 8 minutes until lightly browned; add cumin, chili powder and tomato sauce. Cook for an additional 3-4 minutes; season with salt and pepper.
Warm tortillas according to package directions. Place warm tortillas on a large platter and divide tempeh mixture among them. Garnish each taco with tomatoes, red onion and cilantro. Drizzle lime aioli over top of each before serving. Makes 6 servings based on 2 tacos per serving.
Yes, these were as amazing, maybe even better than they look!
Nutrition Highlights: Less than 400 calories, ~20-30 mg soy isoflavones (plant nutrients that may have powerful health benefits), lower in saturated fat compared to most animal proteins, almost cholesterol free, good sources of fiber, calcium, and iron.
QUESTION: What do you like better, tofu or tempeh? Have you tried them both? What's your favorite use for tempeh, if you've tried it? Check out more tempeh recipes on the side of my blog, I've got several, including one for tempeh lasagna (soooo good).
Thanks for reading!
The Candid Rd
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