Ground Tempeh Tostadas
tempeh cooked in tomato salsa served on crispy tortillas with lime sour cream, tomato, lettuce and pickled shallot
Informations supplémentaires
30 min.
|
415 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tomato into cubes. Cut the carrot into small dices. Chop the lettuce. Thinly slice the shallot. Zest the lime.
2. Pickle the shallot
Put the shallot in a bowl. Add 1/2 cup of water, ¼ cup of cider or wine vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallots and leave to marinate.
3. Mix the sour cream
Mix the sour cream with lime zest and a little lime juice.
4. Cook the tortillas
Heat a generous drizzle of oil in a large pan on medium-high. Cook the tortillas for about 2 minutes on each side until lightly colored and crispy. Place on absorbent paper.
5. Cook the tempeh
Add the tempeh to the pan and cook for 3 minutes. Add salt and pepper. Add the salsa and cook for 1-2 minutes.
6. Plate your dish
Garnish the tortillas with the tempeh, vegetables and sour cream. Bon appétit!
6unitCorn Tortilla(s)
300gGround Tempeh
0.5unitGrean Leaf Lettuce
1unitShallot
1unitCarrot(s)
2unitSour Cream
1unitTomato(es)
0.5unitLime
120mlTomato Salsa
What you need
pan, bowls, pot, tongs
415 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
32g
11%
fat
21g
32%
cholesterol
10mg
3%
fiber
4g
16%
protein
33g
saturated
6g
30%
sodium
375mg
16%
sugar
5g
trans
0g