While I love vegetables and plant-based eating, I definitely struggle with plant-based protein sources. Lentils, beans, quinoa – all good. But the tofu/soy family, I’m weary of the texture. But I think I’ve found the solution – ground tempeh! It holds on to flavor so nicely and is the perfect salad/taco topper!
Here’s what you’ll need:
- 1 block tempeh
- 1 package taco/chili seasoning (I love Siete foods premade blends, but anything works. You could of course make your own but honestly I’m lazy and am all about that half homemade life)
- 1 can chickpeas
- 3 bell peppers (red, orange, yellow)
- 1 red onion
- 1 avocado
- romaine lettuce
- Steam the tempeh first! Place sliced tempeh in a saucepan and cover the bottom of the pan with about 1/2 inch of water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer with lid on the pan. Do this for 10-15 minutes. Then remove the tempeh.
- In the meantime, preheat oven to 400F and slice peppers and onion. Place on lined tray and season with avocado oil, salt, pepper, garlic powder, paprika.
- Strain chickpeas. Then dry them with a paper towel. Place chickpeas on pan.
- Place pan in oven and roast for ~2o minutes. Stir chickpeas half way through, making sure all sides are roasted. Place back in the oven for another 20-25 minutes. Remove from oven when veggies are tender and chickpeas crispy.
- In the meantime, once the tempeh is cooled you should be able to easily crumble it. It will have the appearance of a very fine ground turkey. Once crumbled, place on stove top with ~1 tbsp avocado oil and stir in taco mix. Stir until well combined.
- When this is done, clean the kitchen as you wait for your veggies to be done!
- When veggies are done, start assembling! Romaine lettuce, tempeh mixture, bell peppers, onions, chickpeas with avocado, salsa, and cilantro on top!