TEMPEH TORTILLA PIZZAS
SERVES 4 PORTIONS
2 (10-inch, or 25 cm) flour tortillas
Non-stick cooking spray
2 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
8 ounces (227 g) (8oz) tempeh, simmered, finely minced
1 tbsp (15 ml) high heat neutral- flavoured oil, more if needed
2 tbsp (30 ml) vegetable broth, more as needed
1 tbsp (15 ml) tamari
1 chipotle in adobe, or to taste
3 cups (165 g) (5.8oz) shredded lettuce
1⁄2 cup (90 g) (3.2oz) chopped tomato
2 tbsp (12 g) (0.42oz) minced scallion
1 large or 2 small avocados, pitted and peeled
2 to 4 tbsp (33 to 66 g) (1.2 to 2.3pz) salsa, as desired
Salt and pepper
NUTRITIONAL VALUES
Calories: 958kcal
Fat: 90.6g (18g S.Fat)
Carbs: 28.4g
Protein: 4.3g
Sugar: 15.7g
Sodium: 1295mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6). Coat the tortillas lightly with cooking spray. Bake for 2–3 minutes, or until golden (see Recipe Note). Spray the second side and bake for 2 to 3 minutes, or until the desired crispness is reached. A longer baking time will result in a cracker-like crust.
In a medium-sized mixing bowl, combine the onion powder, garlic powder, cumin, chili powder, and oregano. To coat, toss the minced tempeh in the seasonings. In a large skillet over medium-high heat, heat the oil. Cook for 3 to 5 minutes, stirring occasionally, until the tempeh is lightly browned. If necessary, add an additional tbsp (15 ml) of oil to keep it from sticking.
In a small blender, combine 2 tbsp (30 mL) broth, tamari, and chipotle. Blend until smooth. Cook for 3 to 5 minutes, stirring occasionally, over the tempeh. As needed, add additional splashes of broth to keep the mixture moist. The liquid should be absorbed by the tempeh. Season with salt and pepper to taste.
Toss together the lettuce, tomato, and scallions.
The avocado should be mashed. Season the avocado evenly on the tortillas with salt and pepper. Spread the tempeh mixture evenly on top. Layer the lettuce mixture on top. As desired, spoon the salsa onto the tortillas.
In a medium-sized mixing bowl, combine the onion powder, garlic powder, cumin, chili powder, and oregano. To coat, toss the minced tempeh in the seasonings. In a large skillet over medium-high heat, heat the oil. Cook for 3 to 5 minutes, stirring occasionally, until the tempeh is lightly browned. If necessary, add an additional tbsp (15 ml) of oil to keep it from sticking.
In a small blender, combine 2 tbsp (30 mL) broth, tamari, and chipotle. Blend until smooth. Cook for 3 to 5 minutes, stirring occasionally, over the tempeh. As needed, add additional splashes of broth to keep the mixture moist. The liquid should be absorbed by the tempeh. Season with salt and pepper to taste.
Toss together the lettuce, tomato, and scallions.
The avocado should be mashed. Season the avocado evenly on the tortillas with salt and pepper. Spread the tempeh mixture evenly on top. Layer the lettuce mixture on top. As desired, spoon the salsa onto the tortillas.
RECIPE NOTES
Tortillas come in a variety of thicknesses. Keep an eye on them while baking to ensure they are golden and crisp, but not burnt.
