tempehchorizospicesThis makes a kick-ass filling for tamales, tacos, quesadillas, your mouth…whatever. The spice blend really needs everything, save for the annatto (that’s just nice to include if you have it), to make the tempeh taste right. But, if you don’t have smoked paprika, you could use regular Spanish paprika and add a dash of liquid smoke to the pan. Or, try a little liquid from a can of chipotle peppers in adobo sauce.

tempeh chorizo
  • 2 T high-heat oil (like grapeseed)
  • 8 ounces steamed tempeh, crumbled
  • 1 t soy sauce
  • 1 T tomato paste
  • 1 t red wine vinegar
  • 1 T nutritional yeast
  • ½ teaspoon each of: chili powder, onion powder, garlic powder, mexican oregano, smoked paprika, cumin, and annatto
  • salt and pepper to taste
  1. Place the oil in a cast iron skillet over medium-high heat and brown your tempeh crumbles for 5 minutes
  2. Add all other ingredients and stir until well combined
  3. Cook tempeh until starting to brown and dry out (another 10 minutes should do)