Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Tomato

    Tomato

  • Yellow Onion

    Yellow Onion

  • Lemon

    Lemon

  • Tamari

    Tamari

  • Canola Oil

    Canola Oil

  • Radish

    Radish

  • Carrot

    Carrot

  • Kale

    Kale

  • Tortillas

    Tortillas

  • Cotija Cheese

    Cotija Cheese

  • Paprika

    Paprika

METHOD

1
Prepare mise en place: remove radish stems, cut in half and thinly slice; peel carrot, remove stem, cut in half and thinly slice; peel and mince the garlic, roughly chop or crumble the tempeh into small pieces; cut the onion into small dice; zest and juice the lime; wash the kale, remove stem, and shred leaves.
2
In a medium-large mixing bowl combine tempeh, garlic, tomatoes, onion, 1 Tbsp spice blend, half the lime juice, lime zest, a pinch of salt and pepper, soy sauce, and 2 Tablespoons of water. Mix together thoroughly.
3
Place a large sauté pan over medium-high heat. Add oil and when it begins to shimmer add the tempeh mixture, cook while stirring occasionally for 8-12 minutes to dry out, and slightly brown the mixture.
4
While the tempeh cooks. Combine the carrots, radish and kale in a small mixing bowl with the remaining lime juice and a pinch of salt and pepper. Mix well and set aside.
5
Warm the tortillas. When the tempeh-vegetable mixture has browned remove from heat, taste and adjust seasoning with salt and pepper if desired. Fill the warm tortillas with the tempeh-vegetable mixture and top with the raw radish mix, and cotija cheese. Enjoy!