Crunchy Tempeh Tacos with Salsa Fresca
This recipe features tempeh, a high-protein meat alternative made from soybeans!
Makes 50 Servings
For Salsa Fresco, combine tomatoes, red onions, juice from 6 limes, 1/3 cup oregano, 1/3 cup Spanish paprika, 1/3 cup cayenne, 1/3 cup cuin, 1/3 cup coriander, and ¼ cup salt. Set aside and keep cold.
In a large pan or shallow bowl, mix together the canola oil, water, apple cider vinegar, juice from 12.5 limes, 1 cup oregano, 1/3 cup of each paprika (Spanish and smoked), 1/3 cup chili powder, 1/3 cup cayenne, 1/3 cup cumin, 1/3 cup onion powder, 1/3 cup garlic powder, 3 tablespoons salt, and instant coffee to create the marinade. Toss crumbled tempeh in the marinade, and let sit for 30 minutes.
If using an oven to bring up to temperature, combine marinated tempeh crumbles and black beans. Distribute among 2, 2-inch deep hotel pans that are spray coated with oil, and bake at 350 until desired internal temperature.
If using a stove top method, sauté marinated tempeh crumbles until browned in a large rondeau with preferred oil or oil spray. Add black beans and cook an additional 5 minutes. Transfer to 2, 2-inch deep hotel pans that are spray coated with oil, and hold for service.
To assemble, distribute 1 heaping 2-ounce spoodle of tempeh/bean mix into 2 taco shells. Whole grain soft flour or corn tortillas may also be used. To top each taco with salsa fresca, use a 2-ounce spoodle to distribute salsa among the 2 tacos.
Fat: 17.4 g
Saturated Fat: 3.8 g
Calories from Fat: 42.8%
Calories from Saturated Fat: 9.3%
Cholesterol: 0 mg
Protein: 17.4 g
Carbohydrates: 36.5 g
Sugar: 4.3 g
Fiber: 9.6 g
Sodium: 1112 mg
Calcium: 159 mg
Iron: 5 mg
Vitamin C: 11.3 mg
Beta-Carotene: 1276 mcg
Vitamin E: 4.8 mg
NSLP Crediting Information: 1 portion (2 tacos) provides 2 ounces meat/meat alternate equivalent, 2 ounces grain equivalent, and 1/4 cup red/orange vegetable equivalent.