De Ma Cuisine



October 2012




Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Main Dishes, Vegetables, Vegetarian


Recipe Type: Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Tempeh is substituted for ground meat in this twist on a traditional taco.
  • 4-8 tortillas (flour or corn – number of servings depends on size of tortilla)
  • 1 (8 oz.) package Tempeh (could substitute ground meat if desired)
  • 1 large tomato, diced
  • 1 C lettuce, shredded
  • 1/2 C corn
  • 1 sweet pepper, diced
  • 1 onion, diced
  • 1 t salt
  • 1/2 t pepper
  • pinch cayenne
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 t chili powder
  • pinch cumin
  • 1 t apple cider vinegar
  • 2-3 T olive oil
  • Greek yogurt (for topping)
  • salsa (for topping)
  • 1 C cheese, grated (for topping)
  • avocado (opt.) (for topping)
  • cilantro (opt.) (for topping)
  1. Heat oven for a few minutes. Turn off and place tortillas (wrapped in tinfoil) to warm.
  2. Heat pan. Add oil. Add crumbled tempeh, onion, corn, peppers, and seasonings. Cook about 10 minutes over medium heat (or until veggies are tender and tempeh is heated through), stirring occasionally. (Note: If using meat, add meat in place of tempeh, cook completely.)
  3. In center of tortilla add a bit of the tempeh mixture and top with cheese, tomatoes, lettuce, salsa, yogurt, and any other toppings.
  4. Either fold at one end and roll sides in, or fold in half (works well for a larger taco).

This meal is vegetarian (unless you substitute for the tempeh with meat), and can be gluten free by using corn tortillas.


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