I Tried to Make Tempeh Taste Good

By Rainbow Plant Life · 30 min

Ingredients

Instructions

1. In a small jar (about 8 oz / 240 mL), combine the chiles, shallot, vinegar, maple syrup and a couple pinches of salt. Seal, shake gently a few times, and let macerate at least 15 minutes.
2. Crumble the tempeh by hand into very small pieces, about pine-nut size. Smaller pieces get crispier.
3. Open windows for ventilation and line a large surface with paper towels.
4. Heat the avocado oil in a 12-inch (or larger) nonstick pan over medium-high to high heat until it just starts to smoke. Add the tempeh in a single layer as much as possible and cook 2 minutes undisturbed. Then toss and keep cooking for 12 to 14 minutes in total, stirring every 1½ to 2 minutes, until mostly golden brown and crisp.
5. Move the tempeh to the paper-towel-lined surface to blot off excess oil, and season with a couple pinches of salt. Once it has cooled a little, put it in a bowl, add the soy sauce and lime juice, and toss to coat.
6. For the crema, put the avocado flesh, sour cream or yogurt, garlic, lime juice, cumin, cilantro, ½ teaspoon kosher salt and several cracks of pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Adjust with more lime juice, salt or pepper to taste.
7. Char the tortillas: over a gas flame on medium-low, use tongs to hold each tortilla directly over the flame for 10 to 20 seconds per side until charred in spots. Or, in a cast iron skillet over medium-high heat, cook each tortilla 15 to 30 seconds per side. Stack and wrap in a dish towel to keep warm.
8. Assemble: spread crema on each tortilla, top with fried tempeh, and spoon on pickled shallots and chiles with a spoonful of pickling liquid. Add chopped cilantro if using, and serve with lime wedges if using.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicLimeShallotSour creamTortillaAvocadoCorn tortillaTempeh