Tempeh Tacos

Tempeh, made from fermented soybeans, gives a deep flavor and meaty texture to Dana Tomlin's vegetarian taco filling.

Ingredients

• 1 pound plain tempeh
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 1/4 cup water
• 2 tablespoons tamari
• Pinch of pepper

Preparation

1. Crumble tempeh into a small bowl.
2. Heat oil in a medium sized skillet or sauté pan over medium heat. Add tempeh and cook for 2-3 minutes. Add garlic and cook for 15-20 seconds until aromatic.
3. Add chili powder, pepper, tamari, and water. Mix well and sauté a few minutes more until liquid evaporates. Note: Add additional oil if tempeh is sticking to pan.

Serving Suggestion

Serve with fresh corn tortillas and your favorite taco fixings.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Cover photo courtesy of Sarah Stierch

Jerk Tofu with Pineapple

Via Vegan Style

Tofu takes on full flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.

Ingredients

• 1 pound extra firm tofu, pressed to remove water and cut into 1- to 2-inch cubes
• 1 pound fresh pineapple, cut into 1- to 2-inch cubes
• 1/2 cup diced red pepper

Jerk Sauce

• 1/4 cup fresh lime juice
• 2 tablespoons red wine vinegar
• 2 tablespoons tamari
• 1 tablespoon brown sugar
• 1 tablespoon hot sauce or habañero sauce
• 2 tablespoon fresh chives, minced (reserve 1 tablespoon for garnish)
• 1 tablespoon dried thyme
• 1 tablespoon Dijon mustard
• 1 teaspoon ground allspice
• Pinch of salt and pepper

Preparation

1. To press tofu: wrap it in a clean, lint-free towel or place it between two plates, then add a 2 to 3 pound weight on top (a cookbook works well) and let it sit for 15 minutes or more to remove excess water.
2. In medium-sized mixing bowl, combine the jerk sauce ingredients. Reserve 4 tablespoons of the sauce for dressing the tofu when cooked.
3. Marinate the pressed, cubed tofu in the jerk sauce for 30-60 minutes or overnight.
4. Preheat the oven to 350 degrees F.
5. Place the tofu and marinade onto an oiled sheet pan and bake for 20 minutes; then gently stir or flip the tofu and bake for another 15-20 minutes until the tofu is firm and the sauce is absorbed. On a separate oiled sheet pan, bake the pineapple cubes for 20 – 25 minutes until they just start to brown.
6. Toss the pineapple and tofu together. Drizzle with the remaining 4 tablespoons of jerk sauce and garnish with chives and diced red pepper. Serve over a bed of greens or crisp lettuce.

Serving Suggestion

Double up the sauce recipe, then heat the sauce, tofu and pineapple together in a skillet and serve warm over steamed rice, or as a wrap sandwich, with fresh greens and sliced sweet onions.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop