IgAN-Friendly Tempeh Tacos With Avocado Crema
September 5, 2024Bring bold flavors to your table with these Tempeh Tacos topped with creamy avocado crema, a kidney-friendly recipe perfect for individuals with IgA nephropathy. Marinated tempeh, seasoned with a blend of spices, creates a hearty and satisfying taco filling, while the avocado crema adds a smooth, rich topping. Served on soft tortillas and garnished with fresh vegetables, these tacos are a flavorful and nourishing meal option. Low in sodium and crafted with kidney health in mind, this dish is perfect for a quick dinner or a fun family meal that doesn’t compromise on taste or wellness.
Equipment
- 1 Large saute pan or cast-iron pan
- 1 Small saute pan or cast-iron pan Or heavy-bottom pan
- 1 Cutting Board
- 1 Chopping knife
- 1 Small jar or bowl
- 1 Wooden Spoon
- 1 Large mixing bowl
- 1 Whisk
Ingredients
- 8 Corn tortillas Optional
- Cilantro garnish Optional
- Lime wedges Optional
Tempeh
- 8 oz Tempeh Usually one block of tempeh
- 4 tbsp Avocado oil
- 1½ tbsp Maple syrup
- 3 tbsp Coconut aminos
Quick Pickled Veggies
- 2 Jalapeños sliced thin
- ½ Small onion sliced thin
- ½ cup White vinegar
Avocado Crema
- 1 Avocados
- 3 tbsp Lime juice
- ½ tsp Cumin
- ½ tsp Garlic powder
- ¼ cup Nutritional yeast
- Pinch Cracked black pepper
- 3 tbsp Water
Instructions
Pickled Veggies
- In a small jar or bowl, combine the peppers, onions, vinegar, and maple syrup. Cover/seal and set aside at least 15 minutes.
Tempeh
- Crumble the tempeh into small pieces, ideally around the size of a pea.
- Heat avocado oil on medium-high until oil is hot or beginning to smoke. Carefully add the tempeh and arrange it in a single layer. Cook for 2 minutes, then stir. Repeat this stirring every 1-2 minutes, until golden brown and crispy.
Avocado Crema
- While the tempeh is cooking, make the Crema. In a large mixing bowl, whisk together the avocado, garlic, lime juice, cumin, water, and a pinch or two of fresh cracked black pepper. Whisk until smooth.
Char The Tortillas
- Add each tortilla to a saute pan or cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack the tortillas on a dish and cover with a clean kitchen towel to keep them warm.
Assembling
- Dollop the Avocado Crema onto each tortilla. Now add the tempeh and spoon some pickled veggies on top.Serve with a lime wedge and cilantro garnish.
Nutrition
Serving: 2tacosCalories: 475kcalCarbohydrates: 43gProtein: 15gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gSodium: 360mgPotassium: 718mgFiber: 7gSugar: 10gVitamin A: 210IUVitamin C: 11mgCalcium: 111mgIron: 3mg
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