Tempeh Tacos With Avocado Crema

Kidney-Friendly Tempeh Taco with Avocado Crema

Tempeh Tacos With Avocado Crema

Anthony Valentine, Kidney-Friendly Chef
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These tempeh tacos are low sodium and kidney-friendly. Tempeh crumbles are lightly fried until crispy, then added to tortillas with avocado crema and quick pickled vegetables.
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Low Phosphorus, Medium Potassium, Medium Sodium
Total Time: 40 minutes
Servings: 4 servings
Serving Size:2 tacos

Nutrition

Calories:475 kcal
Carbs:43 g
Sodium:360 mg
Potassium:718 mg
Phosphorus:189 mg
Protein:15 g
Fiber:7 g

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
  • 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.
    Tempeh Cooking In Skillet

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.

Full Nutrition

Nutrition Facts
Tempeh Tacos With Avocado Crema
Amount Per Serving (2 tacos)
Calories 475 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 0mg0%
Sodium 360mg16%
Potassium 718mg21%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 10g11%
Protein 15g30%
Vitamin A 210IU4%
Vitamin B1 0.1mg7%
Vitamin B2 0.4mg24%
Vitamin B3 2mg10%
Vitamin B5 1mg10%
Vitamin B6 0.3mg15%
Vitamin B12 0.04µg1%
Vitamin C 11mg13%
Vitamin E 1mg7%
Vitamin K 12µg11%
Calcium 111mg11%
Copper 0.4mg20%
Folate 59µg15%
Iron 3mg17%
Manganese 1mg50%
Magnesium 67mg17%
Phosphorus 189mg19%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (122)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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