| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg03 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Tempeh; defrosted |
|
|
And cut into large chunks; |
|
|
OR 1 pound of tofu; crumbled; |
|
|
OR 1 cup TSP rehydrated in 1 cup boiling |
|
|
Water |
| 2 |
tb |
Vegetable oil |
| 1 |
pk |
Taco seasoning |
| 1/2 |
c |
Water |
| 6 |
|
Corn tortillas; warmed |
| 1 |
cn |
Vegetarian refried beans; heated |
|
|
Chopped tomatoes |
|
|
Chopped lettuce |
|
|
Chopped seallions |
|
|
Salsa |
INSTRUCTIONS
In a large saucepan, place the tempeh chunks in the oil. Crumble the tempeh
chunks with the back of a fork, then cook the tempeh (or the tofu or TVP)
over medium heat for about 10 minutes. Add the taco seasoning and water to
the saucepan; cook until the sauce is thick and the tempeh, tofu, or TVP is
completely coated.
To serve, spread each tortilla with a generous layer of the refried beans.
Add several heaping spoonfuls of tempeh, tofu, or TVP. Sprinkle with
chopped tomatoes, lettuce, and scallions. Top with salsa. Yield: 6 tacos.
Per taco (tempeh): 274 calories; 20 grams protein; 8 grams fat; 34 grams
carbohydrate; 24%fat.
Per taco (tofu): 211 calories; 14 grams protein; 6 grams fat; 30 grams
carbohydrate; 22%fat.
Per taco (TSP): 194 calories; 15 grams protein; 2 grams fat; 33 grams
carbohydrate; 9%fat.
Recipe by: http://soyfoods.com/recipes 3/99
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