Tempeh and tofu are perfect in this zesty tomato sauce. You’ll never miss the meat. This recipe is from Didi Emmons.
Ingredients 8 ounces tempeh or firm water-packed tofu
2 tablespoons canola oil
1 large onion, minced
2 large garlic cloves, minced
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 1/ 2 cups canned crushed tomatoes
3 tablespoons ketchup
1 cup frozen peas, thawed
3 (2-ounce) hamburger buns
Instructions Crumble the tofu or tempeh into small bits with your hands into a bowl. Heat 1 tablespoon oil in a large, heavy skillet over high heat. When the oil is hot, add the tempeh or tofu and turn the heat to medium. Cook for about 6 minutes, stirring occasionally, until the tempeh or tofu is golden brown. Add the minced onion to the pan and the remaining tablespoon of oil, and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, and cumin and cook 2 minutes more. Add the tomatoes, ketchup and 1/2 cup water, the peas, and cook for 2 minutes. Spoon over split and toasted burger buns.
Notes Yield: 3 sandwiches.
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg