Spicy Tempeh Burritos with Cabbage and Fennel Slaw

There is nothing I dread more than shopping for jeans.  No, really.

I don’t mind shopping for other things, but I definitely have a jeans-specific phobia.  Come on, no one wants to spend hours in a tiny dressing room with fluorescent lighting to try on pair after pair of uncomfortable pants. As if that’s not pleasant enough, there are mirrors in every direction forcing you to see yourself in every angle possible.  No thank you.

I made a goal for myself to buy some new jeans before the week is over.  I’m not quite sure that it’s going to happen.  Especially since I keep distracting myself by making tempeh burritos instead.

It’s taken me a couple of years to like tempeh, but now I love it. If you’re new to fermented products like tempeh this is a great recipe because the seasoning masks the fermented flavor.  You can combine the seasoned tempeh with your favorite burrito fillings or use the cabbage and fennel slaw.  I personally like the tangy and spicy combination of the two.  Whether you’re looking to avoid an unpleasant task or just hungry, this one’s for you.



Spicy Tempeh Burritos with Cabbage and Fennel Slaw
Serves 4-6.

Cabbage and Fennel Slaw:
1 fennel bulb
1/2 head of red cabbage
1 Tbs seasoned rice vinegar
1 Tbs apple cider vinegar

Finely shred the cabbage and fennel.  Toss with the rice vinegar and apple cider vinegar.  For best results, let it sit overnight, mixing at least once to make sure the fennel and cabbage are well-coated.

Two 8 oz packages of tempeh, roughly chopped
1 Tbs soy sauce
1 Tbs olive oil
1 package of whole-wheat or flour tortillas (you can use corn tortillas if you’re gluten-free)
Salt and pepper to taste
2 tomatoes, chopped
cilantro for garnish

Seasoning:
2 tsp ground cumin
2 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne (or to taste)
salt and pepper to taste

Add the oil to a pan over medium heat.  Add your tempeh and soy sauce.  Saute for about 5 – 10 minutes, stirring occasionally until the tempeh is starting to brown.  Remove from heat and toss with your seasoning mix.

You can warm the tortillas first or use them cold.  Divide the tempeh evenly amongst the burritos.  Add your the cabbage and fennel slaw (if using), the tomatoes, cilantro, and salt and pepper to taste.  Roll and serve.

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Comments

  1. says

    My husband I recently made the decision to cut back on meat/poultry/seafood so considering how much we LOVE our taco/burrito nights, this is going on the menu. Thanks for sharing!

  2. says

    I’m always excited to discover new products, and I’ve never heard of Tempeh before, I assume it has rather more flavour than tofu? Beautiful photos by the way!

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