4 Ingredient Tempeh Taco Filling

Since moving to DC almost 11 (!!) years ago, I have become a TOTAL weakling when it comes to cold weather. When it’s below 40 degrees outside, all I want to do is put on my flannel PJs, curl up under the covers, and have someone bring me something warm and delicious to eat. Let’s pretend that has more to do with being in DC and less to do with the fact that no matter what I do, I keep getting further and further from 22…

Anyway, since I don’t have someone to actually bring me food in bed, the next best thing is throwing together a super simple and delicious meal that requires minimal effort and is ready in 20 minutes (or less). And last night’s dinner did just that. Though I can’t promise I didn’t write this from under the covers in my PJs…

Tempeh Taco Filling

  • Difficulty: Easy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Entire recipe yields 3 servings.
  • Each serving is a generous cup

Ingredients:

Ingredients

    • 1 onion
    • 1 package Organic 3 Grain Tempeh (8 oz.)
    • 1 package frozen mixed pepper strips
    • 1 packet reduced sodium fajita seasoning mix

Directions:

First, chop up the onion and crumble up the tempeh.

Chop Onion and Crumble Tempeh

I crumbled the tempeh by chopping it into small cubes and then crumbling it with my hands.

Next up, heat a pan over medium heat and cook the onion until translucent, about 5 minutes.

Cook Onion

Once the onion is starting to look clear, add in the crumbled tempeh and mix it together with a spoon.

Add Tempeh

Cook for another 5 minutes until tempeh is starting to brown.

Last, add in your frozen bell peppers and fajita seasoning, and stir it until combined.

Add Peppers and Seasoning

Because I used frozen peppers, I didn’t need to add any water to the dish since they give off enough on their own.  If you use fresh peppers you’ll want to add a little water so it doesn’t get too dry. Cook for a total of 10 more minutes until the peppers are heated through.

Finished

Do ANYTHING you can think of with this filling. My dinner of choice last night was to have it stuffed in a pita with light shredded mozzarella, and it was deliiiiiicious.

Indulgent

It seriously felt so indulgent to be eating that, almost like a cheesesteak! As pictured, that was 9 PointsPlus (6 for the filling, 2 for the pita, 1 for the cheese) and it was sooo satisfying.

For lunch today, I’m eating it as a taco salad over spinach with cheese and salsa. Can’t wait!

What’s your favorite meal to make in 20 minutes or less?



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11 Comments on 4 Ingredient Tempeh Taco Filling

  1. Christine
    January 10, 2013 at 10:19 am (2 years ago)

    Looks great. I haven’t tried anything with tempeh yet. Any other favorite tempeh recipes?

    Reply
    • Beth
      January 15, 2013 at 9:23 am (2 years ago)

      Ohhh those look so good Sarah!

      Reply
  2. Beth
    January 13, 2013 at 9:37 am (2 years ago)

    My fave is to make chili using a bag of the Morningstar crumbles, a few cans of different beans, can of tomatoes, some spices. It is the easiest throw together dinner and makes great leftovers!

    Reply
    • Beth
      January 15, 2013 at 9:30 am (2 years ago)

      I haven’t used those crumbles in ages. I need pick some up because you are right – they are sooo versatile! I love too that you can just grab them out of the freezer and toss them into something, unlike real meat where you have to defrost it etc.

      Reply
  3. Roz@weightingfor50
    January 14, 2013 at 1:24 pm (2 years ago)

    Hi Beth. Do you deliver? If so, I’d like to order a few of these!!! :)

    Reply
    • Beth
      January 15, 2013 at 9:33 am (2 years ago)

      Haha! Unfortunately no. That sounds like a job i would LOVE though. :)

      Reply

3Pingbacks & Trackbacks on 4 Ingredient Tempeh Taco Filling

  1. [...] originally got light of tempeh tacos from Beth’s blog but these four ingredient tempeh taco’s are a bit of an upgrade to my standard “grate, add taco seasoning, and cook” [...]

  2. [...] 4 Ingredient Tempeh Taco Filling from Beth’s Journey [...]

  3. [...] 2. If it’s cooked or blended, buy it frozen. Frozen produce has come a very long way in the past few years and can even be more healthful than fresh produce sold in grocery stores. If I am cooking it (or blending it in a smoothie) I buy it frozen. Some of our fast and easy meals are packed with frozen vegetables and nutrition. My favorites are the Asian Tofu Stir Fry and Beth’s Four Ingredient Tempeh Taco’s. [...]

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