Easily add protein to any vegetarian or vegan meal by sprinkling these tempeh tofu crumbles. Eat by themselves or put them in breakfast burritos, enchiladas and salads. Can be made ahead and frozen.
Chop the tempeh in small pieces (about the size a cooked chickpea).
Transfer the tofu and tempeh crumbles to a bowl.
Add the tajin, adobo seasoning, chili powder, salt and ginger powder.
Mix well and set it aside for 5 minutes.
Heat a strong bottom pan for 30 seconds.
Add the oil and tomato paste. Heat for 1 minute on low, mixing the oil and paste.
Add the seasoned tomato crumbles to the pan and mix well.
Transfer to a baking dish and place in the oven and cook for 25 minutes, stirring once.
Remove from the oven and let it cool before transferring to storage containers.
Notes
NUTRITION INFORMATION IS APPROXIMATE!TIPS- Use adobo all purpose seasoning without pepper. This way, you can control the levels of spices in this recipe.- I know it seems like taking that extra step to cook the crumbles stove top seems unnecessary, but, it’s really important. The heat helps coat the crumbles equally with the tomato paste. - Don’t like Mexican flavors? No problem! Tofu and tempeh are bland ingredients, making them perfect to be flavored with any seasonings. Try Greek, Indian, Italian and even Japanese seasoning.- Try freezing these crumbles in single portion sizes. This way, you don’t have to thaw the whole batch, only to re-freeze the remaining.
Nutrition
Calories: 250kcal
Keyword tempeh recipes, tofu recipes, vegan protein recipes