1 8oz package tempeh
juice of 1 lime
1-2 chipotles in adobo sauce + 2T sauce (more or less depending on spice tolerance)
1 tsp salt
1T low-sodium soy sauce
2T agave (or sugar)
lettuce, salsa, beans, cheese, sour cream, etc, etc, etc, etc, etc
In a food processor, pulse lime juice, chipotle peppers, adobo sauce, water, salt, cumin, soy sauce, and agave until smooth. Crumble tempeh into the processor and pulse several times until the texture is similar to ground beef/taco filling. Place mixture into refrigerate and let marinate for a minimum of 1 hour (overnight is best if you have the time). Once marinated, place tempeh mixture into a preheated non-stick pan. Sauté for 5 minutes, until mixture is heated through. Taste and adjust seasonings.
To make the tortilla taco bowls: Preheat oven to 400. Find a jar, ramekin, or bowl that is oven-safe (Look around your kitchen – be creative). Invert the object onto a baking sheet. Lay a tortilla shell over the ‘mold’ pressing gently to help form a bowl shape. Place in oven and cook for 5-7 minutes, until just starting to brown. Then, take bowls off of the bowl-molds and turn them right side up onto the cookie sheets. Return them to the oven and cook for an additional 3 minutes. Remove from oven and let cool.
|Be impressed by this ‘how-to’ picture even though it is really not all that helpful…|
To finish: Take a taco bowl. Add lettuce, beans, tempeh, salsa, sour cream, cheese, etc. Oh my. Oh my.
Everybody loves a taco salad, right?