Tempeh Tacos Recipe.
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- 1 bottle of jerk marinade
- 1 bell pepper, sliced
- 1 pack of corn tortillas
- 2 packs of tempeh (about 7 ounces)
- 1 broccoli crown, chopped
- ½ cup cilantro, chopped
Preheat oven to 375°F. Remove tempeh from the packaging, and cut into quarters, then slice the quarters in half (you’ll be cutting each block of tempeh into 8 pieces). Place tempeh and vegetables into a deep loaf pan and cover with the jerk marinade. Cover the pan with aluminum foil and bake for 45 minutes. Remove from oven, and allow about 10 minutes to cool before serving. Serve inside tortillas, topped with fresh cilantro. Serves 4