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Taco (Salad) Tuesdia - Jenna Carperter

Taco (Salad) Tuesdia

Jenna Carpenter - Yoga, Health & Wellness Coach cardiff ca

 

Tempeh Tacos

– 1 package (8 ounces) organic tempeh, crumbled

– 2 cups chopped greens

– 2 tsp coconut oil

– 3 tbsp tomato paste

– 2 tbsp sesame seeds

– 2 tbsp apple cider vinegar

– 1 tbsp tamari

– 1 tbsp fresh chopped jalapeño

– 2 tbsp fresh chopped red onion

– 2 tsp maple syrup

– 1⁄2 tsp cayenne

– 1⁄2 tsp cumin

– avocado slices

Heat 2 tsp of the oil in a large skillet over medium heat. Add the crumbled tempeh

and sauté until lightly brown, stirring frequently. Meanwhile in a small bowl, whisk

together the remaining oil, Worcestershire sauce, tomato paste, sesame seeds,

vinegar, and syrup. Pour the sauce over the tempeh and let the mixture cook for

about 3 to 4 minutes or until the sauce is absorbed into the tempeh. To assemble the

tacos, place a spoonful of meat on a lettuce leaf and top with the avocado slices.

Option: add Homemade Salsa



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