4 oz of Tempeh
1/2 cup chopped Jicama or Potatoes
1 clove of Garlic
1/4 teaspoon of Cumin
1/2 teaspoon of Mexican Oregano
1 Chipotle In Adobo (more if you like it spicy)
1/2 cup of Tomato sauce
a few sprigs of Cilantro
salt to taste
Tortillas, Rice, Quinoa or Salad
avocado, salsa, cilantro, lime wedges, greens... etc
Chop up your vegetables into bite sized pieces.
Take a large frying pan and saute the onions, garlic, jicama and dry spices together til the onions and jicama/potato soften up.
Crumple the tempeh into small bite-sized pieces. Add the tempeh, tomato sauce, tomatoes and chipotles. Exclude the cilantro.
Cook til the tempeh and veggies are done to your liking.
Top with cilantro. Serve warm.
You can use this tempeh mixture in tacos, burritos, sopes, tostadas, salads, gorditas... etc...
As pictured, I used it in tacos with spinach greens.