Tempeh Tacos

tempeh tacos recipe
Description

This tempeh taco "meat" recipe makes the perfect vegan filling for tacos & burritos or topping for salad & nachos. Use SoyBoy organic Soy or 5-Grain Tempeh.

Servings: 4-5

Instructions

  1. Cut Tempeh into 2-inch pieces, then combine with 2 Tbs of olive oil and spices in food processor bowl and blend. Alternatively, you can crumble the tempeh and mix by hand, but the food processor will give the tempeh a consistency more similar to ground beef.
  2. Sauté taco filling in 2 Tbs olive oil or bake on a sheet pan.
  3. And more spices to taste and toss with lime juice before serving.

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Vegan Buffalo Dip

Description

Our Vegan Buffalo Dip, which contains both tempeh and firm tofu, is a high-protein, crowd-pleasing gameday treat. The tapioca flour gives the dairy-free dip an incredibly cheesy texture that you’ll have to taste to believe! Serve it up for the Super Bowl or any vegan potluck.

Servings:

Instructions

  1. Make the vegan ranch dressing by combining 4 ounces of tofu, herbs, spices, and lemon juice, and 2 Tbs water in a food processor. Blend until completely smooth. If the mixture is too thick, add more water a tablespoon at a time until the mixture is creamy and similar to that of ranch dressing. Measure out ¼ cup of vegan ranch and set aside.
  2. Prep the tempeh. Cut each block down the center so that you have strips about ⅛” deep. Then make 4 or 5 slices across. Marinate in a light coating of Frank’s Red Hot and set aside.
  3. Thoroughly drain 12 ounces of tofu (¾ of the package). Wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  4. Once drained, crumble or cut the tofu into smaller chunks and add to food processor with ¾ cup water, tapioca flour, lemon juice, garlic powder, and salt, and blend until smooth.
  5. Preheat oven to 350 degrees F. Pour tofu mixture into a saucepan and cook over medium-low heat, stirring constantly. Once the mixture becomes gooey (~5 minutes), crumble in the marinated tempeh, and stir in the ranch until combined and remove from heat.
  6. Pour dip into a baking dish, place in the oven, and bake until the top of the dip is golden and the edges are bubbly (15-20 minutes).
  7. Remove the dip from the oven, stir, and transfer to a small slow cooker, hot plate, or serving dish. Stir occasionally to maintain the appearance. Serve with pita chips, corn chips, and/or carrots and celery.

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Tofu Scramble

scrambled-tofu-recipe-vegan-vegetarian
Description

Everyone needs a go-to savory morning protein. Scrambled tofu provides a versatile, high-protein base for any flavor combination and is beloved by vegans and omnivores alike. Use our combo of mix-ins or simply scramble tofu with these spices and throw in the fridge for a different breakfast every day of the week. Prepared scrambled tofu will keep for up to three days. To reheat, simply cook over low heat.

Servings: 2-4

Instructions

  1. Drain tofu from container and press if desired.
  2. Cut the block of tofu into cubes, place in a bowl, and break into small curds using a potato masher.
  3. Combine all spices and nutritional yeast in a bowl.
  4. De-seed bell pepper, then dice onion and pepper into small pieces.
  5. In one, pan heat ½ olive oil over medium-high heat and sauté veggie bacon on both sides to desired crispness.
  6. Chop cooked veggie bacon into ¼-inch pieces and set aside.
  7. In another pan, heat remaining olive oil on medium heat. Add onions and peppers and sauté until softened.
  8. Add tofu and cook until excess water has evaporated
  9. Stir in spices, mixing until well blended.
  10. Top with chopped veggie bacon and serve with fruit or toast.

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