Jessica's Rosary’s Mexican Tempeh Backbone
From The Tempeh Shop (www.tempehshop.com)
Total servings: 2 to 3
Recipe ingredients
1/2 tablespoon extra virgin olive oil
1 cup onion, chopped
2 Cloves garlic, minced
1/2 lb of Jose’s tempeh, finely chopped
1-1/2 cups tomatoes, chopped
1 cup water
1/2 teaspoon salt, or to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
Juice of 1 Lime
Leaves of 2 fresh cilantro springs
1 jalapeno pepper (optional)
Recipe directions
In a skillet, sauté onions and garlic in olive oil until lightly browned.
Add the remaining ingredients except the fresh cilantro and simmer covered for 35 minutes.
Just before serving, top with fresh cilantro leaves. ;
This works well in most Mexican-inspired recipes. Nestled inside burritos or tacos, scooped on top of nachos or over rice, the possibilities for this one are endless! Goes very well with fresh-made salsa. To spice it up a bit, use tongs to roast a jalapeno pepper directly over the burner on your kitchen stove, remove the seeds, chop it up and throw it into the mix…es muy delicioso!