Another recipe from Chef Koetke. Serve the filling
in tacos, in cooked peppers or over baked potatoes. For burritos,
add cilantro, diced onion, shredded cheese (soy, if you wish) and
sour cream before folding.
1 quart water
8 ounces tempeh, cut into 1/2-inch cubes
3 tablespoons olive oil, divided
1 onion, thin-sliced
2 cloves garlic, minced
1 1/2 tablespoons chili powder
1 1/2 cups water or chicken broth
2 tablespoons cider vinegar
1/2 teaspoon ground cumin
1 teaspoon salt
3 tablespoons tomato sauce
2 teaspoons sugar
1 (15-ounce) can black soybeans, drained
6 (10-inch) tortillas
In medium saucepan over medium high heat, heat water
to boiling. Add tempeh cubes, reduce heat to simmer and simmer 15
minutes. Drain well, then turn out onto paper towels and pat dry.
In large skillet over high heat, heat 1 1/2 tablespoons of the olive
oil. Add tempeh and sauté 5 minutes. Lift out of pan and set
aside. Add sliced onion and remaining olive oil to skillet and sauté until
onions are lightly browned. Add garlic and sauté 2 minutes.
Add water or broth, tempeh and all remaining ingredients except tortillas.
Heat to boiling then reduce to simmer. Simmer 30 minutes. Spoon filling
into tortillas, wrap and serve.
Calories 332 (41% from fat);
Fat 15 g (sat 2.8 g, mono 7.4 g, poly 4.4 g); protein 14 g; Carbohydrate
35 g; Fiber 4.2 g; Cholesterol 0mg; Iron 4 mg; Sodium 526 mg; Calcium
132 mg
Back to Soy Recipe Page
|
