Tempeh Tacos

Ingredients

INGREDIENTS

• ¼ cup water

• 1 medium lime, juiced (about 2 tablespoons)

• 1 tablespoon maple syrup or other sweetener

• 2 ½ tablespoons ground chili powder

• 2 teaspoons liquid smoke, optional

• 2 teaspoons smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 small sweet potato scrubbed, ~2 cups shredded

• 1 tablespoon cooking oil

• 8 ounces tempeh

• 3 tablespoons low sodium soy sauce, tamari or coconut aminos

• Corn, flour or other tortillas

Directions

PREPARATION

• In a small mixing bowl, whisk together the water, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.

• With a box grater shred the sweet potato (no need to peel it).

• Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces.

Cook for 2 minutes until just turning golden. Fold in the sweet potato and stir in the soy sauce.

Cook until the sweet potato begins to soften, about 4 minutes more.

• Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings,

Notes

• Servings: Makes 2-4 servings. Some individuals will feel full with one taco, others may enjoy two.

• What is tempeh?: Tempeh is a traditional Indonesian food made from fermented soybeans. The fermentation process involves culturing cooked soybeans with a mold which binds the beans together into a firm, cake-like form.

• Nutrition highlights of tempeh: Is a complete plant protein, high in fiber, and a good source of manganese, phosphorus, magnesium, and B vitamins.

• Substitions: use firm tofu instead of tempeh, white potatoes instead of sweet, and boost nutrition with additional vegetables such as red peppers, onions and zucchini. Can also add one can of rinsed black