Torta De Tempeh Enchilado; Spicy Tempeh Torta

photo (39)Doing a blog has it’s benefits. I mean sure there’s the tower of dishes I have to wash on a regular basis, but for the most part it’s pretty cool. I research, test (and, uh retest) recipes that I eventually, get to y’know eat. Yeah, it’s pretty rad. Eating is pretty rad. Food is pretty rad. You’re pretty rad for reading this post. We’re all rad. Let’s party.

PETPARI’m gonna keep things simple today. No loquacious exercises or word sparring from me. Nope. I’m hungry. There’s food to be eaten. Dishes to be washed. A life to be lived. Plus, I’m getting closer to getting caught up with Sons of Anarchy.  Plus! There’s sleep to had!

PHToday’s recipe is a new take (or rather an extension) on a recipe I’ve made recently. The exception? It’s in Torta form. And if you know me. You know I love me some tortas. Mexican Sandwich powers activate!

Here’s how it breaks down. Poached Tempeh is marnated, then cooked in a chipotle based marinade. From there it’s seared off, topped with a lightly dressed cabbage slaw and paired up with avocado, black beans and (yup, my homie) vegenaise. You better work!

Torta De Tempeh Enchilado; Spicy Tempeh Torta
Makes 2 Tortas

8oz of Tempeh (Poached as I do here)
1 Avocado (peeled & sliced)
Black Bean Puree (Recipe follows)
Cabbage Slaw (Recipe Follows)
2 TBS Vegenaise (For dressing your sandwich – use more, you deserve it)

Marinade & Braise
1/3 Cup Water
1 TBS Tomato Paste
1 TBS Adobo (from Can of Chipotle peppers)
2 tsp nutritional yeast
1 tsp canola oil
1 tsp agave nectar (or 1 tsp sugar)
1/2 tsp hot sauce (I prefer Tapatio)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
Splash of soy sauce or pinch of salt

1 TBS Vegan Margarine (to be used after – not in marnade)

1. First things first. Blanch your tempeh according to the directions found HERE
2. Cool your tempeh.

How to Slice your Tempeh:

Cut evenly down the middle of the block of tempeh; its basically going to go from a long rectangle to two squares. From there, using a sharp knife (and y’know being mad careful) slice down through the middle – to create two flat pieces. You should end up with 4 thin(ner) squares.

4. Place your tempeh in a flat rimmed dish (preferably glass) and cover in marinade, making sure that each part of the tempeh slice touch the marinade.
5. Marinade for at least 1 hour or up to over night. Turn tempeh a few times here and there.
6. Heat your oil in a large flat frying pan over medium high heat; place your tempeh down flat and cook a few minutes per side. You’ll want a little char – but be careful not to burn.
7. While your tempeh is nearing the end of cooking – when you’ve achieved a nice color & char – pour remaining marinade and 1 TBS vegan margarine – lower heat to medium and cook until all the liquid has been absorbed.

Simple Black Bean Puree

1 1/2 cup of cooked Black Beans or 1 15 oz can (rinsed)
1/4 Cup Vegetable Broth (or water)
1 tsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp oil
1/4 tsp onion power
1/4 tsp crushed Mexican oregano
pinch black pepper
pinch cumin
pinch paprika

Soy sauce to taste (see note)

1. Place all ingredients except vegetable broth into a food processor or blender and blend until fully incorporated.
2. With food processor (or blender) running slowly drizzle in your vegetable broth until you reach desired consistency. I usually all 1/4 cup but you may deem that you need more or less.
3. Pour contents into a small pot and heat on low, stirring occasionally, until heated throughout.

NOTE: I use soy sauce in 1/2 tsp increments added to the heated beans to receive the right salt level. I like what soy sauce adds to the dish – it gives it a more complex flavor than just salt.

Simple Slaw

1 (heap) cup Shredded (Purple or White or combination of the two) cabbage
1 (heap) tsp Vegenaise
1 tsp Fresh Lime Juice
1 (heap) tsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste.

1. In a medium bowl add your cabbage, cover in lemon juice, vegenaise and nutritional yeast.
2. Using a spoon or fork lightly toss all of the ingredients to incorporate evenly.
3. Salt & Pepper to taste.

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