Makes 4 to 6 servings
Tempeh is made from fermented soy beans, and is a crumbly, neutral-flavored substitute for ground meat. Look for it in the refrigerated section near the tofu and vegan cheeses.
Ingredients
- Three 6-inch diameter corn tortillas, cut into 1/8-inch strips
- 1 lime, cut in half
- 1 tablespoon plus 2 teaspoons canola oil
- 2 3/4 tablespoons Dry Taco Seasoning
- One 8-ounce package three-grain tempeh, cut into 1/4-inch dice
- 1 red or green bell pepper, chopped
- 1/2 onion, chopped
- 1 small jalapeño, minced
- 1 garlic clove, minced
- One 14.5-ounce can diced tomatoes
- 1/2 cup water
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1/2 teaspoon kosher salt
- 1 1/2 cups cilantro leaves, chopped
- 6 cups mixed greens
- 3 ounces sharp Cheddar, shredded
Directions
- Preheat the oven to 350°F. Bake the tortilla strips until lightly brown and crispy, about 25 minutes. Set aside.
- Juice half the lime. Whisk in 1 tablespoon of the canola oil and 1/4 teaspoon of the taco seasoning. Set aside.
- Heat the 2 teaspoons remaining canola oil in a skillet. Add the tempeh and cook until browned. Add the green and red peppers and onion and sweat until the vegetables begin to soften. Add the jalapeño, garlic, and the remaining taco seasoning and continue to sweat until the vegetables soft. Splash in some of the liquid from the canned tomatoes if ingredients are starting to stick to the bottom of the pan.
- Once the vegetables are completely soft, add the tomatoes, the water, tomato paste, brown sugar, and salt. Simmer, allowing the flavors to blend, 15 to 20 minutes. Stir in 1 cup of the cilantro. Toss the mixed greens with the reserved dressing and top with tempeh mixture, toasted tortilla strips, shredded cheese, and the remaining cilantro.
