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!
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%
Carbohydrates 34g11%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.
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