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Crispy Tempeh & Potato Taquitos Plate

Need to break out of your recipe box? These taquitos absolutely ooze oomph, with crispy tempeh, tender potato, and punchy spices working together to tickle your tastebuds. Drizzle on the avocado crema, sprinkle a little cilantro and pickled red onion, and let your tongue’s mind be blown!   Makes 8 servings (16 taquitos)

what you’ll need:

For the Pickled Red Onions
1 small red onion, thinly sliced
1 cup white vinegar
1 cup water
2 tablespoons sugar
½ teaspoon oregano

For the Avocado Crema
1 avocado
½ cup vegan sour cream
2 tablespoons lime juice, plus 2 tablespoons water
¼ teaspoon sea salt

For the Taquitos
2 large Yukon gold potatoes, peeled and cubed
¼ cup olive oil, divided
2 packages Tofurky Tempeh Original Soy Cake, cut into large chunks
2 teaspoons chili powder
1 teaspoon cumin
1 ½ teaspoons sea salt, divided
16 medium corn tortillas

For Serving
2 cups shredded green cabbage (from about ¼ of a medium cabbage)
5 red radishes, thinly sliced
⅓ cup fresh chopped cilantro

how to make:

  1. 1. For the pickled onions, in a 10 ounce jar, place sliced onions. In a small saucepan over medium-high heat, bring vinegar, water, sugar, and oregano to a boil, cooking until
    sugar has dissolved, about 2-3 minutes. Pour hot mixture over the onions. Let rest for 10 minutes, then seal the jar with a tight fitting lid, and refrigerate until ready to serve.
  2. For the crema, in a blender or food processor, blend avocado, sour cream, lime juice, water, and salt until creamy. Add additional water, one tablespoon at a time, to achieve desired consistency.
  3. Preheat oven to 400˚F. Line a baking sheet with parchment paper.
  4. In a large pot over medium-high heat, place potatoes and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain and place in a medium size mixing bowl. Mash with 2 tablespoons oil and ½ teaspoon salt.
  5. In a food processor, pulse tempeh until it resembles pea-sized pieces or smaller. Alternatively, finely chop tempeh with a knife.
  6. In a large skillet over medium-high heat, warm 2 tablespoons oil. Saute tempeh, chili powder, cumin, and 1 teaspoon salt, stirring regularly, until browned and slightly crisp, about 5 minutes. Fold into mashed potatoes.
  7. In a microwave, warm tortillas slightly to soften. Fill each tortilla with about 3 tablespoons of tempeh potato filling and roll tightly. Place each taquito seam side down on the prepared baking sheet. Spray with cooking spray and bake until golden brown and crisp, about 20-25 minutes.
  8. Serve taquitos on a large platter with cabbage, radishes, pickled onions, crema, and
    cilantro.