Curried Tempeh Tacos

By Carrie Forrest

  • 1 medium onion
  • 2 red bell peppers
  • 4 celery stalks
  • 1/2 pound mushrooms
  • 4 cloves garlic
  • 3 tablespoons water
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 8 ounces tempeh
  • 1 ripe avocado, optional
  • Food For Life® Sprouted Corn tortillas
  1. Chop onion, peppers, celery, and mushrooms. Mince garlic.
  2. Bring water to a boil in a large pot. Add onions and cook over medium heat for a few minutes. Add peppers and celery, and cook a few more minutes.
  3. Stir in mushrooms, curry powder, cumin, chili powder, garam masala, oregano, and paprika. Cook until softened.
  4. Add garlic and cook, covered, for a few minutes.
  5. Crumble tempeh and add to vegetables. Cook until heated through, 1 to 2 minutes.
  6. Halve, seed, peel, and slice avocado, if using.
  7. Warm tortillas for 15 seconds in the microwave. Serve tempeh mixture over tortillas with avocado slices, if desired.

Notes: This recipe is easy to pull together on a weeknight, but delicious enough to serve at a casual dinner party. Tempeh is a fermented soy product that is health-promoting and chock full of healthy protein. The mild curry flavor paired with the vegetables, avocado and corn tortillas is a fun twist on a traditional soft taco.

Carrie Forrest