There is a restaurant to blame for this post. Specifically the French Meadow in Minneapolis which served me one of the best tempeh dishes my little mouth has ever tasted. (See the photo here.) I was glad I tried it, because it inspired this dinner. This recipe is both vegan and gluten-free, so hopefully you can enjoy it!
If you’re not familiar with tempeh, it’s a meat-substitute, typically made from soy, although some brands use grain as well. It has a hearty texture, but not much flavor, so it sort of takes on the flavor of what it’s cooked with. Like tofu, but in my opinion, it’s an easier texture to get used to. Normally I use it in stir fries, or on top of salads. It’s great cooked in Teriyaki sauce. But I needed to do something new with it, and this tostada was the perfect dish!
These were so simple, that next time I might get a little fancier, and add some fresh pico de gallo and peppers. But why not start off easy, right? Alex said this might be his favorite way to eat tempeh, so if you’re new to it, this might be a good first step!
Vegan Tempeh Tostadas
- 1 tbsp olive oil
- 1 medium onion
- 16 oz tempeh
- 1 cup salsa
- 1/2 cup water
- 6 corn tortillas
- 1/2 cup guacamole (or avocado slices)
- 1/4 cup shredded cheese (optional)
Start by heating up the oil in a medium sauce pan. Dice the onion and saute over medium heat, until it begins to soften. Crumble the tempeh and add into the pan. Pour in the salsa and water and it let simmer for 10 minutes, adding more water if it starts to dry out. In a small skillet, toast the corn tortillas for a couple of minutes on each side, until crispy. Top the tortillas with the tempeh mixture. Add guacamole, (and cheese, if you want) and serve! You could also add some romaine lettuce or sour cream, I just didn’t have any on hand.
These came together so easily, and I’m glad I found a new way to enjoy tempeh. All the ingredients are things I typically have on hand, which makes this meal an easy weeknight recipe.