Maple-Roasted Tempeh with Hemp-Seed Pesto Street Tacos
Tempeh, a protein-rich, soy-based product originating in Indonesia, is like a healthier tofu. With a hearty and nutty flavor, the tempeh in this recipe is marinated and roasted. Served in a mini tortilla with a zesty hemp-seed pesto, it’s a wonderful starter course. Serve in larger tortillas, and you have a power lunch on the go.
1 1/2tablespoonssafflower, sunflower or olive oil, or water
1tablespoonwheat-free tamari soy sauce
1tablespoonmaple syrup
1/4teaspoonliquid smokeoptional
Hemp-Seed Pesto:
1cupfresh basil, firmly packed (about 2oz)
1/4cupolive oil
2tablespoonshemp seeds
1clove garlicminced
1tablespoonfreshly squeezed lemon juice
1/2teaspoonsea saltor to taste
1/8teaspoonground black pepper
1/4teaspooncrushed red pepper flakes
1 1/2tablespoonnutritional yeast
Filling:
6mini tortillas
1/4cupbaby arugula
3tablespoonsshredded purple cabbage
2tablespoonsdiced fennel bulb
2tablespoonsgrated and shredded carrots
Instructions
Preheat oven or toaster oven to 375°. Place all tempeh ingredients on a small baking sheet; toss well until tempeh is evenly coated. Allow to sit 5 minutes, up to 30 minutes. Toss again, and place in oven. Cook 20 minutes, stirring tempeh after 10 minutes.
While tempeh is cooking, prepare pesto. Place all ingredients in a blender or small food processor; blend or process until smooth. Transfer to a small bowl.
Prep taco fillings. You can also optionally warm tortillas in oven or a dry sauté pan over medium-low heat.
When tempeh is done, place arugula on tortillas. Add tempeh, top with a dollop of pesto, add cabbage, fennel and carrots, and enjoy!
Notes
VARIATIONS:You can replace tempeh with extra-firm or super-firm tofu. Get creative with your taco fillings by adding different colorful veggies and/or toasted nuts or seeds.