8 oz tempeh cut into 1/2” cubes (this is approximately 120 pieces)
3 T. extra virgin olive oil
1 onion, sliced thinly
2 garlic cloves, minced
1 1/2 T. chile powder
1/2 t. chipotle powder (more if increased heat is desired)
1 1/2 c. water or stock
2 T. cider vinegar
1/2 t. cumin
1 t. salt (this amount may be more or less depending on the amount of salt in the chile
3 T. tomato sauce
2 t. sugar
1 can (15 oz) black soybeans, drained
Bring to a boil 1 qt. of water. Add tempeh and simmer for 15 minutes. Drain in a colander and rinse briefly with water. Pat dry.
In a large sauté pan, lightly brown the tempeh in 1 1/2 T. olive oil over high heat. Remove from pan and reserve. Do not allow the tempeh to become too brown.
In the same sauté pan over moderate heat, sauté the onions in the remaining olive oil until they are translucent and lightly brown.
Add garlic and cook for 2 more minutes.
Add chile and chipotle powders. Cook for just a few moments, or until you can smell the chile. Immediately add the water or stock so that the chile and chipotle powders do not burn and become bitter.
Add remaining ingredients and the tempeh. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Taste for seasoning and serve wrapped in a burrito along with traditional accompaniments such as:
Avocado slices or guacamole
Yield: Enough filling for 6-8 burritos