Tonight’s Dinner
If I was on death row, my last meal might just be this recipe, provided the corrections institution I was frequenting could pull it off. This recipe is Mexican in nature and includes grilled items that stir up primal instincts. And I firmly believe fire was invented because cavemen were tired of eating raw foods. You can always cover up with woolly mammoth fur, but it is impossible to get crusty, charcoal goodness without a flame.
In fact, while I don’t really miss meat after 2 years (I will explain more on my sandwich blogs), I do still adore the smell of grilled food. Every so often when I catch a whiff in my backyard from a neighbor’s BBQ, I have this recipe to combat my need and desire to grill. Now of course you can also bake or broil the tempeh, but to get the absolute best result you will need to brave the elements and get your tempeh on the grill.
This recipe was inspired by the fine folks in Veganomicon. However, like with all recipes, I can’t leave well enough alone and need to put my spin on it. Consequently, I took an approximation of a recipe from my favorite burrito place and combined it with the Veganomicon recipe. Then I topped it with my “soon-to-be” famous guacamole dressing. And voila, I give you TEMPEH TACOS.
Now tempeh is a fermented soybean cake-like substance. And yeah, it looks weird and a bit unappetizing… kind of like a block of pressed puffed rice. But once cooked, it is delicious. It can be bitter right out of the gate, so it is best if you slice the tempeh and steam it in a basket for about 20 minutes. From then I suggest marinating your tempeh for at least 30 minutes (an hour is best).
From here, you are only a few steps away from pure Mexican carnilicious goodness. So, fire up the grill, crack open a beer, make the margaritas, and put the kids to bed early. It is time for the fiesta to begin.
Ingredients Instructions Okay, the first thing to do is make the coleslaw that will add the crunch to these tacos. You can do it the night before for best results, but you will need at least an hour to let all the flavors combine. In a mixing bowl, whisk together the olive oil, vinegar, seasonings, and agave. I would give the dressing a taste at this point. I prefer a more tangy dressing. My wife does not. So you can add a bit more agave or oil if you want to turn down the zing. Then add in the rest of your ingredients and thoroughly mix the slaw. Place it back in the frig and get to work on the tempeh.
Slice your tempeh into about 1/8 inch slices and steam for 20 minutes. While the tempeh steams, combine the orange juice, onion, garlic, cumin and cilantro in a bowl and give it a good whisking. Place the warm tempeh into the marinade and let sit for at least 30 minutes (an hour is best).
Now fire up the grill and let it get good and hot. While the grill is preheating, combine the dressing ingredients in a bowl and give it, too, a good whisking. I like my dressing just a bit thicker than the consistency of runny sour cream. So you can adjust the amount of liquid you need to get your proper consistency. You might also want to go ahead and make a double batch of this stuff. It is awesome on just about everything.
Grill your tempeh over medium high heat until it is crisp with nice grill marks (about two minutes a side). I also like to grill my tortillas just a bit to give them a touch of added smokiness. Then assemble the tacos with some tempeh, some dressing, some coleslaw and a bit more dressing. You can even garnish with fresh cilantro if company is in town.
So that’s it…my last meal on this planet if I had to choose. I can just see myself in my cell eating tacos, drinking a Negro Modelo with a lime, and rocking out to the 80’s on my satellite radio. Now it is time for you to sit back and enjoy the fiesta in your own home. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
[…] the beans, then the corn, then the lettuce and tomato, and finish with a healthy drizzle of the Guacamole Dressing and a sprinkle of fresh […]