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Tempeh Picadillo

A unique way to use tempeh and make a delicious Mexican style dinner. Pair this with tortilla or brown rice, or if your macros are lower, sauteed fajita veggies like peppers, onions and mushrooms!

Tempeh Picadillo

A unique way to use tempeh and make a delicious Mexican style dinner. Pair this with tortilla or brown rice, or if your macros are lower, sauteed fajita veggies like peppers, onions and mushrooms!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Servings 4 servings
Calories 305 kcal

Ingredients
  

  • 1 lg Onion chopped
  • 1/2 c vegetable broth
  • 16 oz Tempeh
  • 2 cloves garlic
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 15 oz diced tomatoes with chilis canned
  • 1/3 c green olives with pimento chopped
  • 1/3 c Raisins
  • 4 Tbl olive brine

Instructions
 

  • In a very large skillet, over medium heat, sauté the onions until translucent in cooking spray for about 5 minutes.
  • Crumble in the tempeh, and cook for an additional 5 minutes, stirring frequently.
  • Stir in garlic, oregano, cumin, pepper and salt.
  • Allow the spices to toast in the pan for about 30 seconds before adding the bullion, and the full can of tomatoes and chilis, scraping the pan with your spatula to get all of the good bits off the bottom of the pan.
  • Reduce heat to a simmer, cover, and let simmer for 20 minutes.
  • Fold in olives, raisins and brine.
  • Can be served with tortillas, chips, over salad or with rice and beans.

Notes

Nutrition

Nutrition Facts
Tempeh Picadillo
Amount Per Serving
Calories 305 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 1026mg45%
Potassium 712mg20%
Carbohydrates 34g11%
Fiber 11g46%
Sugar 15g17%
Protein 23g46%
Vitamin A 450IU9%
Vitamin C 16.5mg20%
Calcium 110mg11%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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