Tempeh Cauliflower Taco Filling
Tempeh is made from soybeans that are fermented, then pressed into a firm block. It has an earthy and nutty flavor with a firm texture.
If you are in a hurry, tempeh has some major advantages over tofu because you can use it right away without needing to press out any excess moisture. It cooks quickly and has a heartier texture and flavor than tofu.
Tempeh is a great source of calcium, iron, magnesium, and potassium. Only 3oz has a whopping 18g of protein and 6g of fiber!
Tempeh is typically in the refrigerated section of the grocery store, typically near the produce section. I recommend Light Life organic tempeh products.
SOY TRUTH BOMB
Contrary to what most people think, soy is a health food! Yes, soy contains phytoestrogens, but phytoestrogens are NOT estrogen. They DO NOT function the same as human estrogen.
In fact, complex plant compounds (aka phytonutrients) found in soy, called isoflavones (genistein, daidzein, and glycitein), offer an impressive array of health benefits:
- Reducing cholesterol
- Fortifying bones
- Lowering the risk of cardiovascular disease
- Lowering the risk of some cancers (prostate/colon/breast/ovarian).
RULE OF THUMB: Always consume non-GMO soy & ideally organic (due to glyphosate), and in its whole food form - not the fake chickenless "chick'n nuggets." I consume organic soy foods like edamame, tofu, tempeh, soy milk, & miso.
Tempeh Cauliflower Taco Filling
Tempeh easily breaks into crumbles, which is why I love it for a taco filling. It’s a perfect texture and absorbs all the taco seasonings.
Servings: 8 | Time: 20 minutes
1 tablespoon olive oil
1 small red onion, diced
2 garlic cloves, minced
1 8-ounce package Lightlife Original Tempeh, cut into small cubes
1 15 oz can diced tomatoes
3 tablespoons taco seasoning
1 4.5oz can green chilis
1.5 cup cauliflower rice
Directions:
Heat the olive oil in a skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
Add the diced tempeh to the skillet and cook, stirring occasionally, until the tempeh begins to brown, about 5 minutes. Add the riced cauliflower and cook for 8 more minutes.
Stir in the tomato sauce, green chilis, and taco seasoning to the skillet, and continue cooking with the tempeh until everything is well coated about 2-3 minutes.
Ready to serve!
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition on Instagram!