These tempeh tostadas are easy to prepare for a fresh, high-protein breakfast or lunch. Sautéed tempeh strips are topped with a zesty, citrusy slaw of cabbage and carrot and served on crispy, baked corn tortillas.
Man. It’s been a while since I published a recipe here on CR! Thank goodness that I have so many fun cookbook reviews and product reviews planned for this month, because my kitchen time has been limited these days. It’s not that I don’t make food; I do, all the time. It’s that I’m often rushed when I do it, often throwing together staples to make bowls or salads, and then when I do whip up something a little more festive for Steven and I to enjoy for dinner, it’s late and we’re hungry and I forget to take photos. Bad, bad food blogger.
But anyway, fast & easy is the theme of my January when it comes to food. Steven and I will be traveling a bunch, visiting family this weekend and making an exciting trip to Telluride next weekend! (Friends of ours have generously invited us to stay with them for a couple of nights.) Our fridge hasn’t always been full of food, and my creative energy hasn’t always been tip-top. But my appetite and my tastebuds are as active as ever, so we’re still enjoying tasty meals on the reg.
These tortillas are a perfect example of a recent meal that was oh-so-simple to put together, but satisfying and vibrantly flavored. I always keep flour or corn tortillas in the freezer for emergency breakfasts, lunches, or dinners–it’s so easy to create something simple with a tortilla base, and it feels a little more unusual than a sandwich or wrap. The nice thing about these particular tortillas is that they’re made with mostly seasonal ingredients that you may very well have at home right now; even if you don’t have napa cabbage, red and green cabbage are abundant at this time of year, and either one of them will work well.
I love the contrast of cool, crunchy cabbage and salty, seared tempeh, and a sprinkle of cilantro is a nice touch if you happen to have some.
The tempeh in this recipe, by the way, is sort of my go-to stovetop tempeh. I prefer to marinate and bake it when I can, but if time is short and I decide to make some at the last moment, this is a flavorful and easy preparation method.
OK, so maybe the avocado isn’t seasonal. But it’s super delicious.
In the spirit of fast & easy, I’m keeping this post short and sweet. But I hope you’ll enjoy the recipe, and that it might become a stress-free lunch for you sometime soon. Tomorrow, a brand new (and wonderful) Green Recovery post. Don’t miss it.