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Layered Tempeh Tostadas AKA: I know this one is a reach, but it's GOOD!

You know when you have to go get groceries but you don't want to so you use up whatever's in your fridge?  I've had that experience plenty of times in my life.  I actually wrote about it, too, if you'd like to check it out.  But today..?  Today, I think I struck gold with the residuum in my fridge.  As weird as it sounds, I made some tostadas using tempeh.  And they were glorious.   Tempeh tostada

If you have never heard of tempeh, don't feel all alone.  I didn't know what the heck it was until like 6 months ago.  Tempeh is made of slightly fermented soybeans and looks like a little cake.  You can crumble it up, slice it, marinate it, whatever it and cook it up in many different recipes.  I had only used it in place of eggs for a sort of breakfast scramble until today.  Here's what I came up with:

Layered Tempeh Tostadas

  • 1 Tbsp oil of your choice (I used avocado)
  • 2 corn tortillas
  • 4 oz soy tempeh - crumbled and seasoned with dashes of the following:
    • salt
    • pepper
    • cumin
    • oregano
    • garlic powder
    • onion powder
  • 2 Tbsp reduced fat sharp cheddar cheese
  • 2 Tbsp salsa
  • 2 leaves of Romaine lettuce- shredded

In a medium high heat pan, add a small amount of the oil and quickly fry the tortillas.  I personally like them a bit softer, but with some crunch on the edges for this dish.  Place them on a plate.  Add the rest of the oil to the pan and add the seasoned tempeh.  Saute the tempeh until it is slightly browned.  

Place one tortilla on a plate and layer on 1/2 cheese, 1/2 tempeh, 1/2 salsa, and 1/2 lettuce.  Add the second tortilla to the top and repeat the layering with the other halves of the ingredients.  

So good and so easy.  Try it and let me know what you think!