Tempeh & Walnut Tacos
Made from fermented soybeans, tempeh is not only a protein powerhouse, but it also has probiotics to help promote healthy digestion.
325 CALORIES PER SERVING
FRYER TEMP 330°F
PREP TIME 10 mins
COOK TIME 20 mins
MAKES 8 • SERVING SIZE 2
2 tsp canola oil
¼ tsp ground cumin
½ tsp kosher salt
½ tsp chili powder
8oz (225g) tempeh, diced
¾ cup chopped walnuts
⅓ cup mild salsa (Green Mountain Gringo recommended)
FOR SERVING
8 small corn tortillas, warmed
chopped romaine or iceberg lettuce
guacamole
1. Set the air fryer temp to 330°F.
2. In a medium bowl, combine the canola oil, cumin, salt, and chili powder. Add the tempeh and toss well to coat.
3. Place the tempeh in the fryer basket and cook for 10 minutes. Pause the machine to add the walnuts and shake the basket gently to toss them with the tempeh. Restart the machine and cook for 5 to 10 minutes more.
4. Transfer the tempeh and walnuts to a clean medium bowl. Add the salsa and toss well to coat.
5. Place the tempeh and walnut mixture in the tortillas. Serve with the lettuce and guacamole.
TIP Prefer burritos? Roll this mixture into flour tortillas with cooked brown rice.
TIP Mix up the texture by crumbling the tempeh instead.
NUTRITION PER 2 TACOS:
TOTAL FAT 15g • SATURATED FAT 2g • CHOLESTEROL 0mg • SODIUM 380mg • CARBS 38g DIETARY FIBERS 8g • SUGARS 3g • PROTEIN 12g
Tempeh & Walnut Tacos