IT’S HERE! As with many of my recipes, I teased this one on my Instagram stories last week and promised that I would get it posted in time for Cinco de Mayo! I even shared it early with a few people who asked for the recipe and some have made it already ?? Everyone gave it raving reviews so I’m super excited for you to try it as well.

Quite a few years ago, I posted a Chipotle Inspired Burrito Bowl which I’ve made often. However, I REALLY wanted to master the Chipotle Sofritas at home and I’m SO happy that I’ve finally done that and the flavor is incredible!

What is Sofritas

I kind of assume that if you’re here, you’ve tried the Sofritas as Chipotle at least once. However, if you have not, I’ll break it down for you.

Sofritas is chunks of firm tofu that have been cooked in a really delicious pepper sauce. I saw quite a few different ways to make the sauce online but I’m convinced that mine is LEGIT just what it tastes like from the restaurant.

If you haven’t tried making it at home, NOW IS THE TIME!

Ingredients needed

We’re going to need extra or super firm tofu plus the sauce. Here’s what is in it:

• Tofu: I suggest using firm, extra-firm or even super firm tofu for this recipe or else the texture will just be too soft. Make sure to press it first; I have a full guide on prepping tofu HERE.
• Chipotle peppers in adobo sauce: I’ve already had several people ask me where to find this. I’ve always been able to find cans of this at everyday grocery stores and it’s typically in the Latin American/ Hispanic section. It’s relatively inexpensive and keeps in the fridge for quite a while so you can make this recipe several times from one can.
• Spices: we’re using paprika (smoked paprika preferably if you have it), cumin, and chili powder.
• Maple syrup: for a little sweetness
• Apple cider vinegar: if you don’t have this, you could replace it with white vinegar
• Tomato Paste
• Vegetable Broth: I love to use the Better than Bouillon vegetable base here but really any broth works well
• Garlic: because doesn’t it belong in everything!?
• Onion: this actually gets mixed in with the tofu
• Other options: if you want to customize the recipe a little, here are some suggestions: add in bell peppers or poblano peppers.

How to make this recipe

This recipe is quite easy to make so let’s go over it!

To make the sofritas, you’re going to first want to press the tofu to get out as much moisture as possible. It then gets broken down into small chunks.

For the sauce, we’re simply going to blend everything together until it’s nice and smooth. You can do this in a blender or food processor.

Sauté the tofu crumbles in a large skillet over medium high heat with a little bit of onion until it gets nice and browned around the edges. You can use a spoon or spatula to break up the tofu into smaller chunks as desired.

Once the sauce is blended, pour it over the tofu in the pan and cook for an additional few minutes. THAT’S IT!

Serving suggestions

I almost always enjoy this sofritas tofu in a burrito bowl with rice, black or pinto beans, roma tomatoes, cilantro, corn, guacamole, and a bit of fresh lime juice. Simple but truly SO GOOD!

I’ve also used this in a burrito (you can see that full recipe HERE) and it’s ABSOLUTELY delicious!

Otherwise, you can use it in any way that you would traditionally use taco meat!

SUPER EASY, right??

As usual, if you end up making this recipe, it would mean a lot to me if you come back and leave it a review to let me know what you think! I always appreciate that. OR, snap a quick photo and tag me on Instagram @foodwithfeeling!

More delicious tofu recipes to try

• Spicy Tofu Burritos
• Honey Garlic Tofu
• Giant Tofu Summer Rolls
• Vegetarian Tofu Sushi Bake
• Chipotle Tofu Tacos
• Vegan Tofu “Queso”

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Copycat Chipotle Sofritas

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You’re going to love it!

Course dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 2 large portions

Calories 260kcal

Author Brita Britnell

Ingredients

• 14 ounce block of extra firm tofu pressed*
• 1 teaspoon olive oil
• ½ cup finely diced onion
• 2 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• ½ cup broth
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• ½ teaspoon fine sea salt
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• 1 tablespoon apple cider vinegar
• 3 cloves garlic
• For servings: cilantro lime rice homemade guacamole, black beans, corn, salsa, cilantro or whatever burrito bowl toppings you desire

Instructions

• Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
  14 ounce block of extra firm tofu
• Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
  2 chipotle peppers in adobo sauce, ½ cup broth, 2 tablespoons tomato paste, 1 tablespoon maple syrup, ½ teaspoon fine sea salt, 1 tsp cumin, ½ tsp chili powder, ½ tsp smoked paprika, 1 tablespoon apple cider vinegar, 3 cloves garlic, 2 tablespoons adobo sauce
• Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
  1 teaspoon olive oil, ½ cup finely diced onion
• Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
• Serve: I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!
  For servings: cilantro lime rice

Video

Notes

*To press your tofu without a tofu press, wrap it in a lint free kitchen towel (or paper towels) and place it on a rimmed baking sheet (to catch the excess liquid. Balance a heavy skillet on top of the tofu and weigh it down with something heavy such as a few cans. Let it sit like this for 15 minutes to remove as much moisture as possible.

Nutrition

Calories: 260kcal | Carbohydrates: 27g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 4169mg | Potassium: 645mg | Fiber: 4g | Sugar: 14g | Vitamin A: 818IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 5mg

The post Copycat Chipotle Sofritas Recipe appeared first on Food with Feeling.

I’ve found some truly delicious recipes via social media the past few years and this one is BY FAR one of my favorites! I love that cottage cheese is having a moment because I’ve always really liked it.

There have been a lot of cottage cheese recipes popping up lately and the idea to BLEND cottage cheese is brilliant. There’s so much you can do with it and I love that. Once blended, it has a similar consistency and taste to whipped ricotta!

This queso is ridiculously easy and has just THREE ingredients in it:

• Cottage cheese
• Cheddar Cheese
• Taco Seasoning (you could homemake this but I usually just use a store bought blend for ease)

Making the queso is SUPER EASY!

Simple add all of the ingredients into a blender and blend until smooth. I sometimes need to add a splash of milk into my blender depending on the consistency of the cottage cheese.

Once blended, simply microwave it for a minute, stirring every 20 seconds to avoid curdling. AND THAT’S IT!!

It has 115 calories per serving (my recipe makes 4 servings) AND 11 grams of protein! Which is great for a simple snack.

If you end up making this Cottage Cheese Queso, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

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Cottage Cheese “Queso”

This Cottage Cheese “Queso” is SO SIMPLE to make and has just 3 simple ingredients in it! It’s the perfect protein packed snack!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4 servings

Calories 110kcal

Author Brita Britnell

Ingredients

• 1 cup cottage cheese
• ½ cup cheddar cheese shredded*
• 1 tablespoon taco seasoning
• salt as needed

Instructions

• In a blender or food process (this can also be done in a bowl with an immersion blender), add in the cottage cheese, cheddar cheese and taco seasoning.
  1 cup cottage cheese, 1/2 cup cheddar cheese, 1 tablespoon taco seasoning
• Blend until creamy and no lumps remain. I needed to add about a tablespoon of water to thin my out a little.
• Pour into a bowl and microwave in 15 second increments, stirring in between. I microwaved mine for about a minute total. You want to stir in between though to avoid the cheese curdling. Season with salt as desired and enjoy!
  salt as needed

Video

Notes

*If you want this to be a little lighter, you can start with just 1/4 cup of cheddar and add more later as needed

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 308mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.3mg | Calcium: 143mg | Iron: 0.1mg

The post Cottage Cheese “Queso” appeared first on Food with Feeling.

Tofu Tacos! Bear with me for a minute because I know that there are a lot of people out there who are not totally on the tofu train. I get it. I wasn’t really that into tofu until the past couple of years but it has recently become a regular in our house and I’m NOT complaining about it one bit.

This vegan taco meat consists of tofu crumbles + taco seasoning + olive oil + salsa. It’s super simple and surprisingly delicious. Even I was pretty skeptical at first but I really want to try making taco meat with tofu. I have THIS recipe for Tempeh Tacos but if I have to be honest, these tofu tacos are even BETTER!

The consistency of this taco meat more closely mimics ground turkey/ chicken tacos. When it’s cooked in a nonstick skillet, it gets a little crispy around the edges and the salsa gives it this really juicy flavor that’s DELICIOUS!

It also keeps well for a few days so it’s great for vegan meal prep or just making dinner a bit in advance. I love having it on hand for easy meals that I can throw together in a few minutes. We eat a LOT of tacos my house and no one is ever complaining about it :)

Just FOUR ingredients in these tacos:

• Tofu– you’ll want to use firm or extra firm tofu in this recipe (I actually used a SUPER firm tofu from Trader Joes because it’s one of my favorites). Silken WILL NOT work so don’t even think about it!
• Taco Seasoning– for ease, I almost always use a storebought taco seasoning packet. It makes the whole recipe feel SO effortless to me. However, HERE is a great recipe for homemade taco seasoning from my friend Gina if you’d like to make your own.
• Olive oil– this helps keep the tofu from sticking to the pan
• Salsa– this is my secret ingredient to TRULY delicious tofu tacos! It’s not totally necessary for the recipe but HIGHLY recommended. The salsa gives the taco meat a really juicy texture that more closely mimics traditional meat tacos.
• All of your FAV taco toppings :D

How to make this Vegan Taco Meat:

One of the things that I love most about these tacos is that they’re SUPER easy to throw together!

Start out by crumbling the tofu into small chunks (you want them to be about the size of traditional ground meat). I use my hands to break it apart into a large bowl. Then sprinkle on the taco seasoning and drizzle with some olive oil. Toss that all together so that the tofu is fully coated in the seasoning.

Place the tofu into a large non stick skillet over medium heat and cook for about 10 minutes so that the tofu gets browned and a little crispy around the edges.

The last step is to mix in the salsa and cook for another couple of minutes!

THAT’S IT! SUPER simple and seriously SO delicious! I can’t wait for you to give these tacos a try!

As usual, PLEASE PLEASE let me know if you end up making this vegan taco meat recipe (or any of my recipes!). I love when you tag me on Instagram!

More Vegetarian Tacos that you might like:

• Vegan Crispy Chick/n Tacos
• Sweet Potato & Black Bean Tacos
• Baked Avocado Tacos
• Sheet Pan Squash Tacos

More Tofu recipes you’ll love:

• How to Cook Tofu (every which way!)
• Copycat Chipotle Sofritas
• Easy Sauteed Tofu with Tahini Sauce
• Tofu Caprese Skewers
• Cashew Tofu Stir Fry
• Perfect Baked Tofu
• Tofu Kebabs
• How to Grill Tofu
• Sheet Pan Tofu & Veggies
• Tofu Scramble

See how to make quinoa tofu taco meat here:

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Easy Tofu Taco Meat

Everyone will love these super simple Tofu Tacos!

Course tacos

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 253kcal

Author Brita Britnell

Ingredients

• 15 oz firm or extra firm tofu
• 1 tablespoon olive oil
• 2 ½ tablespoons taco seasoning
• 3 tablespoons of your favorite salsa

Instructions

• Pat the tofu dry (no need to press it*) and crumble it into small bite sized pieces.
• In the same bowl with the tofu, mix in the olive oil and taco seasoning and mix until the tofu is fully coated.
• Heat a large non-stick skillet over medium heat and once hot, add in the tofu crumbles. Cook for 10 minutes, stirring often, until the tofu is browned and a little crispy on the edges. If it starts to stick, you can add in a little oil.
• Stir in the salsa and cook for 2 additional minutes. Remove from the heat and serve.
• Enjoy with you favorite taco toppings!

Notes

*Cooking it in the skillet really does a great job of steaming the excess moisture out of the tofu but feel free to press it a little if you’d like!

Nutrition

Calories: 253kcal | Carbohydrates: 8g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 418mg | Potassium: 62mg | Fiber: 3g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 3mg

The post Easy Tofu Tacos appeared first on Food with Feeling.

I’m taking a quick break from holiday recipes to share these Spicy Tofu Burritos! Considering how much I LOVE TOFU, it’s been a while since I shared a new tofu recipe.

SO, I’m here to fix that today!

And OMG how saucy and delicious do these burritos look!!?

For this recipe, we’re using my copycat Chipotle Sofritas recipe and turning it into BURRITOS! When going to Chipotle, I use to ONLY get burritos but in my adult years I’ve found myself going 50/50 for burritos and burrito bowls. Do you have a favorite??

Once you make the sofritas, it simply a matter of adding all of the ingredients to your tortillas and wrapping them up.

Obviously you can use whatever toppings you’d prefer but I went with a hefty portion of guacamole, some lettuce + tomatoes, and a bit of sour cream. Obviously you can use vegan sour cream if you wish!

If you need help in figuring out how to properly wrap your burrito, watch my video to see how I do it. I simply tuck in the sides and then roll from one end to the other. I usually let my fingers get a bit dirty in the process so that I can properly tuck everything in the tortilla. NO ONE wants burrito fillings spilling all over them!

These burritos are also GREAT for meal-prep! You can make a big batch of them and then throw them in the freezer to eat later. If you do so, you might consider leaving out fillings such as the guacamole and lettuce then just adding those in/ on top once they’ve been reheated. Warmed up guacamole isn’t the best taste :)

ALRIGHT that’s it for today!  As always, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

More tofu recipes you’ll love:

• The BEST Tofu recipes around!
• Tofu Coconut Curry
• Tofu Satay
• Sesame Tofu Bowls
• Pan Fried Tofu
• Crispy Baked Tofu
• Cashew Tofu Stir Fry
• Tofu Kebabs
• Grilled Tofu
• Sheet Pan Baked Tofu & Veggies
• Tofu Stir Fry
• Breakfast Tofu Scramble

See how to make the Spicy Tofu Burritos here:

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Spicy Tofu Burritos

These Tofu Burritos are simple and easy to make PLUS they’re great for meal prep! Throw them in the freezer for lazy meals later!

Course Burritos

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 burritos

Calories 362kcal

Author Brita Britnell

Ingredients

For the sofritas:

• 14 ounce block of extra firm tofu pressed* (See my guide on pressing tofu HERE)
• 1 teaspoon olive oil
• ½ cup onion finely diced
• 2 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• ½ cup broth
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• ½ teaspoon fine sea salt
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• 1 tablespoon apple cider vinegar
• 3 cloves garlic

For the burritos:

• 4 large flour tortillas
• 1 cup guacamole
• 2 cups Lettuce loosely packed
• ¼- ½ cup Sour cream vegan as desired
• 1 cup tomatoes diced (I used cherry tomatoes, quartered)
• Optional other fillings: refried beans rice, black beans, salsa, etc

Instructions

For the sofritas:

• Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
• Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
• Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
• Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.

For the burritos:

• Assemble the burritos: lay out your 4 tortillas and divide the sofritas evenly among the tortillas. Divide all of the burrito ingredients (guacamole, lettuce, sour cream, tomatoes, etc) evenly among the tortillas, placing everything right in the center.
• Tuck the sides in and roll the burritos up (see video for reference). Serve and enjoy!

To freeze the burritos:*

• Wrap the burritos in tin foil and place them in an air tight container. Freeze and enjoy within a few months.
• To reheat: you can reheat the burritos by microwaving them for a few minutes OR baking them at 400 degrees F until warmed through (about 10-15 minutes).

Notes

*To press your tofu without a tofu press, wrap it in a lint free kitchen towel (or paper towels) and place it on a rimmed baking sheet (to catch the excess liquid. Balance a heavy skillet on top of the tofu and weigh it down with something heavy such as a few cans. Let it sit like this for 15 minutes to remove as much moisture as possible.

*If you’re planning to freeze the burritos, you may want to leave out the sour cream and simply add it on right before serving.

Nutrition

Calories: 362kcal | Carbohydrates: 37g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 2320mg | Potassium: 820mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1081IU | Vitamin C: 17mg | Calcium: 141mg | Iron: 4mg

The post Spicy Tofu Burritos appeared first on Food with Feeling.

GUYS! These Tempeh Tacos needs to happen in your life asap! Wait, are you a tempeh fan? Because you should be.

I’m relatively new to tempeh. A year ago, I tried it for the first time and quickly became obsessed. I’m not a HUGE fan of tofu, but I am completely in love with tempeh. I started really getting into making it last year, after one of my video clients had me do a roundup video of 4 different tempeh recipes. (ps- ALL of Brittany’s recipes are amazing!). One of the recipes included crumbling the tempeh into a sauce as a meat replacement for spaghetti sauce. That had me thinking – what other ways could I use it as a meat replacer??

Enter: Tempeh Tacos!

What is Tempeh?

Tempeh is a plant-based protein source that is made from fermented soybeans. It kind of looks like someone smashed together a bunch of beans and then baked it into a cake. It has a firm texture that can easily be sliced or even crumbled. Tempeh is high in both fiber and protein making it a great plant-based meat alternative.

On it’s own and uncooked, tempeh has a very mild taste and is almost flavorless. However, it does a great job soaking up marinades and flavors, and if cooked well, tastes AMAZING!

You can learn more about cooking tempeh HERE and find even more tempeh recipes HERE.

My favorite brand of tempeh:

I often get asked what my favorite brand of tempeh is and I have 2. My all time favorite is Trader Joe’s Tempeh! It’s by far the cheapest on the market (at least in my area of the PNW) and it tastes great! But you can never go wrong with Light Life’s Tempeh either. Both are great options.

Ingredients for tempeh tacos:

This recipe for tempeh taco “meat” requires simple ingredients that are mostly spices you may already have on hand.

• Olive oil. For cooking the onion and garlic.
• Onion + garlic. Diced onion and garlic adds delicious flavor to the tempeh taco “meat”.
• Spice blend. I love the flavorful mix of spices used to season the tempeh in this recipe. It’s so much tastier than store-bought taco seasoning packets and so easy too! However, you can totally use store-bought for the tempeh, if you prefer. The taco seasoning from Trader Joe’s is really tasty!
• Tempeh. To keep these tacos vegan, we’re using tempeh. You’ll need one 8 ounce block to make around 4 servings of tacos.
• Water. Adding a bit of water will help the seasoning blend coat the crumbled tempeh and thicken the mixture up.

Taco toppings:

We love to add avocado, tomatoes, red onion, cilantro and lime juice to our tacos. Feel free to experiment with your taco toppings – there are so many different options to try that will really amp up the flavor. Some of my favorites:

• Pico de gallo
• Salsa
• Vegan salsa con queso
• Shredded lettuce
• Grated cheese
• Minced red onion
• Jalapeño slices
• Sour cream or Greek yogurt
• Sliced avocado and/or guacamole
• Cilantro
• Lime wedges

How to make tempeh tacos:

Making these flavorful tempeh tacos is such a breeze! I love that everything is cooked in one skillet and the only chopping you have to do is for the onion and garlic. Here’s a quick rundown of the instructions:

1.Start this recipe by sautéing the onion and garlic.

2. Next, crumble in the tempeh and add in all the spices and the water. Stir to combine and let this mixture cook for about 5 minutes and until the tempeh is heated and the water has absorbed.

3. Enjoy the tempeh taco filling wrapped in warm tortillas with your favorite toppings or skip the tortilla and serve it over fresh greens for a taco salad!

What makes tempeh tacos so great?

• This recipe is easy. This meal could not be more simple! All you have to do is sauté the onion and garlic, combine the tempeh with the seasonings and cook it up. 
• Great for serving a crowd. This recipe can easily be doubled, tripled or even quadrupled. As an added plus, everyone LOVES taco night! 
• Many serving options. You can use this seasoned tempeh to make, not only tacos, but taco salad, nachos, stuffed sweet potato, Mexican casseroles and the list goes on.
• Tasty DIY taco seasoning. The perfect blend of spices are used to season this crumbled tempeh. And you can use this all-natural taco seasoning for any other recipes where you need a bold, delicious seasoning with no shady ingredients.
• Healthy tacos. These tempeh tacos are actually good for you! They’re made with just tempeh, onion, garlic and seasonings. That’s it! And tempeh is packed with protein – there’s over 30 grams per 1 cup of tempeh. WIN!

Definitely give these Tempeh Tacos a try! I think you might be surprised how much you love them! :) THEN give these tempeh fajitas a try. :)

How to store & freeze tempeh taco “meat”:

Leftovers: Once the tempeh has cooled completely, store any leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze: Let the tempeh filling cool completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months.

To reheat: Thaw the frozen tempeh in the refrigerator before reheating on the stovetop or in the microwave until heated through.

More tempeh recipes to try:

• Roundup of my favorite tempeh recipes
• Tempeh Stir Fry
• Smoked Tempeh Bowls
• Tempeh Bacon
• Tempeh Chili

PLEASE let me know if you make these Tempeh Tacos and how you like them! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

See how to make this Tempeh Tacos Recipe:

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Tempeh Tacos

This vegetarian taco filling is made from crumbled tempeh that is seasoned and delicious! Perfect for taco night and easy to throw together.

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 154kcal

Author Brita Britnell

Ingredients

• 1 tablespoon olive oil
• ½ medium yellow onion
• 2 cloves garlic minced
• 2 teaspoons cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon oregano
• ¼-1 teaspoon paprika according to taste and desired spiciness
• 8 ounces tempeh block
• ¼ cup water

Instructions

• Heat oil in medium pan over medium heat. Once hot, add in onion and cook for about 5 minutes until the onion becomes translucent. 
• Add in the garlic and cook for 1 more minute.
• Crumble in the tempeh so that it’s in very small pieces and then add in all of the spices. Add in the water and mix to combine. Cook for 5 additional minutes until the tempeh is heated through and the water has thickened/been absorbed.
• Serve with your favorite taco toppings and ENJOY!!

Notes

Storing & freezing tempeh taco “meat”:

• Leftovers: Once the tempeh has cooled completely, store any leftovers in an airtight container in the refrigerator for up to 4 days.
• To freeze: Let the tempeh filling cool completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months.
• To reheat: Thaw the frozen tempeh in the refrigerator before reheating on the stovetop or in the microwave until heated through.

Nutrition

Calories: 154kcal | Carbohydrates: 8g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 598mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

The post Tempeh Tacos appeared first on Food with Feeling.

I think nachos are one of the greatest food inventions. Crispy chips are pretty great on their own, but when you load them up with toppings and put them in the oven they become something magical – the ultimate appetizer!

Everything to love about this recipe

Nachos are a food that always sound good and everyone loves! From their crunch to the toppings to chips galore, nachos are just the best.

• Quick meal or snack. In about 20 minutes you can have this meal/app ready to go. 
• One-pan meal. Not only is this recipe easy to make, but cleanup is a breeze!
• Veggie packed. I love that this recipe packs in the veggies. Then you don’t feel as bad eating all the chips!
• Customizable. Use any favorite tortilla chips, toppings and cheese. You can even make it vegan by using vegan cheese or THIS vegan nacho cheese sauce.  
• Kid-friendly. Kids love chips and cheese… I mean, who doesn’t?  

Variations

• Change up the toppings. Nachos are super easy to customize! Feel free to use my topping suggestions or keep it plain and simple. Use whatever toppings you have on hand to make these your own.
• Ditch the chips. If you’re out of chips or simply don’t want to eat chips, get fancy and use a veggie as your chip. Here are some ideas: sweet potatoes, cauliflower or potato wedges.
• Breakfast nachos. Nachos for breakfast? Yes, please!
• Dessert nachos. Homemade cinnamon/sugar chips topped with creamy caramel, diced up apples, and a sprinkle of nuts. What could be better?

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Vegetarian Nachos Recipe

This Vegetarian Nachos Recipe is a delicious weeknight dinner or party appetizer that whips together in less than 30 minutes! These veggie nachos are cheesy, loaded with toppings, and irresistibly crunchy.

Course Appetizer

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Calories

Author Brita Britnell

Ingredients

• 1 tablespoon of olive oil
• ½ of an onion diced
• 2 garlic cloves minced
• 1 can of black beans drained but not rinsed
• ½ teaspoon of cumin
• ½ teaspoon of salt
• freshly ground pepper to taste
• ½ teaspoon of chipotle powder
• ¼ cup water or veggie broth for added flavor
• 1 bag tortilla chips
• 4 cups of shredded cheese of choice divided

Optional for serving:

• jalapeño slices
• chopped cilantro
• sour cream
• red onion
• guacamole/avocado

Instructions

• Heat the olive oil in a large skillet over medium heat. Once hot, add in the onion and sauté for 5 minutes. Add in the garlic and sauté for 2 more minutes.
• Pour in the can of drained black beans, cumin, salt, pepper, chipotle powder, and water/broth. Bring to a simmer and cook over low heat for 5-8 minutes until the mixture has thickened and very little liquid remains. Remove from the heat.
• Assemble the nachos: layer half of the chips on a large baking tray (I like to line mine with parchment paper for easier cleanup). Top with half of the cheese and layer on the remaining chips. Evenly distribute the black bean mixture over the top of the chips and then add any other toppings of choice. Finally, layer on the remaining cheese so that it’s evenly distributed across the top. I like to leave the edges around the pan free of cheese so there’s a nice place to grab the chips when serving.
• Bake for 5-8 minutes or until the cheese is fully melted. Sprinkle with your desired toppings and ENJOY!

Notes

This could be made vegan by using vegan cheese or THIS vegan nacho cheese sauce.

 

The post Vegetarian Nachos Recipe appeared first on Food with Feeling.

This month just so happens to be Hispanic Heritage Month and I’m excited to be sharing some of my FAVORITE Hispanic recipes with you here on the blog! First up: THIS amazingly easy and so incredibly delicious Easy Mexican Street Corn often found in street carts in Mexico.

It’s seriously insane how mind blowing this corn is and I kind of want to eat it every single day.

Today we’re using Cacique Crema Mexicana Agria Sour Cream to make the sauce that goes on the corn and also mixing in some of their Cotija cheese.

The nice thing about the Cotija cheese is that it does not melt. So, when you put it on the warm corn and take a bit, you get the warmth of the corn, the creaminess of the Crema sauce WITH the nice little pockets of Cotija cheese. I’m obsessed! ??

Ingredients we’re working with

• Grilled corn – you can grill this in a grill pan or on a grill but be sure to get it nice and charred for maximum flavor!
• Mexican Crema – this is similar to sour cream but with a milder, less tangy flavor.
• Creamy Mayo – this really adds a lot of flavor to the elote corn
• Lime juice + zest- for a little tang
• Fresh garlic
• Cilantro
• Cotija cheese – if you can’t find this, feta is a good substitute in a pinch
• Sea salt + chipotle chili powder

How to Make It

When making this Easy Mexican Street Corn, you can cook the fresh corn however you like. For me, it HAS to be grilled. I’m a big fan of cooking the corn directly on the grill, husked removed, to ensure that I get those nice darned corn kernels AND to give it that undeniable smokey grilled flavor. You could, however, also leave the husks on.

While the corn is grilling, we make the sauce that will go on top. Simple mix together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.

Once your corn is cooked and the sauce is ready, all that’s left to do is generously rub the sauce over top of each corn on the cob and then sprinkle on a bit of chipotle chili powder. I also garnish mine with a little extra Cotija and cilantro.

And that’s it! Isn’t it SO EASY!? I’m definitely adding this dish to our regular rotation for easy dinners.

Have you ever made Mexican Street Corn at home before?? If not then you’re missing out and should add this to your must try list ASAP!

How to store leftovers

You can prepared this ahead of time but I suggest that you don’t combine everything until you’re ready to eat. You can go ahead and grill the corn and then store it in the fridge.

Make the topping sauce in a bowl and store in an air tight container.

Once ready to enjoy, simply heat up the corn and top with the crema mixture. Sprinkle on some paprika and cotija!

How to make this into a SALAD

If you’re looking for a salad version of this recipe, aka esquites, no worries! I have a FULL RECIPE HERE on how to make that. It’s pretty similar to this recipe but with the corn removed from the cobb.

I love this version because it’s a little easier to eat and a lot less messy :) AND it’s a great option to serve as a party dish.

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Easy Mexican Street Corn

This easy Mexican street corn is simple to make and the perfect summer side dish!

Course Side Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 254kcal

Author Brita Britnell

Ingredients

• 4 ears of corn
• ¼ cup Crema Mexican Agria Sour Cream regular sour cream will work as well
• ¼ cup mayonnaise
• ½ cup Cotija cheese crumbled
• 2 cloves garlic crushed (or finely minced)
• ¼ teaspoon fine sea salt
• Juice and zest of 1 lime
• ¼ cup Cilantro finely chopped
• ½ teaspoon chipotle chili powder

Instructions

• Heat your grill to roughly 400 degrees F.
• You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
  4 ears of corn
• Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
• Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
  ¼ cup Crema Mexican Agria Sour Cream, ¼ cup mayonnaise, ½ cup Cotija cheese, 2 cloves garlic, ¼ teaspoon fine sea salt, Juice and zest of 1 lime, 1/4 cup Cilantro
• Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.
  ½ teaspoon chipotle chili powder
• ENJOY!

Video

Notes

**You can also make this by cooking the corn in the oven. Preheat the oven to 425 degrees. Lightly spray the husked corn on the cob with cooking spray and wrap in foil individually. Roast for 20-25 minutes.

Nutrition

Serving: 4g | Calories: 254kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

The post Easy Mexican Street Corn appeared first on Food with Feeling.

Yes, I am INDEED street corn obsessed this year! I just love it so much that I wanted to create some new (and yes, very untraditional) ways to serve it.

Let’s walk through our Street Corn Journey first, shall we?

• Easy Mexican Street Corn (one of my most popular recipes on the blog!)
• Street Corn Salad
• Street Corn NACHOS
• And now, this Street Corn Pasta Salad.

Unlike my Elotes and Esquites recipes, this pasta salad is not traditional AT ALL! Just to make that perfectly clear. As far as I know, you will not find a dish in Mexico quite like this one.

However, it’s VERY delicious and a fun way to enjoy to enjoy those same delicious street corn flavors (with some added and delicious carbs!).

I had a version of this at a fusion restaurant once and REALLY wanted to make my own version of it. Admittedly, mine turned out quite different but I love it. I wanted this to be as if you took street corn and just tossed in some pasta.

But of course, I upped the sauce a little so that everything gets NICE and coated in this cheesy creamy crema sauce!

Ingredients we’re working with:

• Pasta– I used a simple rotini but really any kind of bite sized pasta would work well including a veggie pasta such as lentil pasta.
• Crema Sauce– this is based heavily off of traditional street corn but thinned out a little so that everything can get coated in it.
• Lots of veggies– bell pepper, cilantro, onion, avocado, etc.
• Grilled Corn– I LOVE freshly grilled corn in this recipe BUT you could certainly use canned corn for ease. If doing so, I suggest looking for fire-roasted corn in the can so you get that roasted flavor!

To make the pasta salad, you simple grill your corn while your pasta is cooking. All of the sauce ingredients get whisked together in one bowl. Once the pasta and corn are done, it’s simply a matter of mixing everything together in ONE big bowl and tossing it together with the sauce.

SO simple but seriously so delicious!

That’s it for today! If you end up making this recipe, please come back and let me know what you think OR snap a quick photo and tag me on Instagram @foodwithfeeling!

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Mexican Street Corn Pasta Salad

See how easy it is to make this Mexican Street Corn inspired pasta salad!

Course dinner

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 385kcal

Author Brita Britnell

Ingredients

• 8 oz pasta I used rotini but really any bite sized pasta works well!
• 3 ears of corn grilled or 2 cans of drained corn, removed from the cob
• ⅓ cup crema agria sour cream regular sour cream also works*
• ½ cup mayo
• Zest and juice of 2 limes
• 3 cloves garlic minced
• ½ tsp chipotle chili powder
• ¼ tsp cumin
• Salt to taste
• Freshly cracked black pepper
• ¼ cup cilantro
• ½ cup red onion
• 1 medium bell pepper diced
• ½ cup cotija cheese plus more for topping
• optional for garnish: diced avocado*

Instructions

• Cook your pasta according to package directions. Once done, drain and rinse under cold water. You can also leave the pasta warm if you’d prefer.
• If you haven’t already done so, cut the corn off of the cobb and place into a large bowl.
• Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, and a couple large pinches of salt and pepper.
• Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
• Garnish as desired and ENJOY! Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

*Crema agria is a bit thinner than regular sour cream. If you use regular sour cream then you might want to thin the sauce out with about a tablespoon of water

*I like to add the avocado on just before serving to minimize browning

Nutrition

Calories: 385kcal | Carbohydrates: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 279mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 957IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 1mg

The post Mexican Street Corn Pasta Salad appeared first on Food with Feeling.

With summer coming up, I figured it was time that we all start thinking about our summer cocktail lineup. FIRST UP: this simple, delicious, fruity, amazing, delicious Frozen Margarita 😍🍓

Don’t get me wrong, I LOVE love love a good classic margarita but there’s just something about a fruity frozen one that hits a little different, right?

PLUS, there’s just something about being able to throw a bunch of ingredients in a blender and ending up with a parties worth of cocktails that I love so much. Alternatively, you can make a pitcher of this ALL for yourself to sip slowly on a hot summers day. Choose your own adventure.

Either way you serve it, this margarita is DELICIOUS! And everyone is going to absolutely LOVE IT!

This cocktail is quite sweet from the juice + the agave. In the recipe written below, I suggest that you can actually leave out the agave if you don’t want it to be so sweet.

If you’re at all unsure, you can easily leave the agave out, blend up the margarita, and then give it a little taste test. If you think it could do with a bit more sweetness then it’s easy to mix/ blend in a little of the sweetener after the fact.

I often get asked what my favorite blender is. I have several and my all-time favorite is BY FAR my Vitamix.

My favorite… Blender

I’ve used this blender for 7 years now and I love it so much. It gets daily use in my house and is as good as new!

Buy Now

Simple ingredients in this frozen margarita:

• Tequila
• Orange liqueur (such as Cointreau of Triple Sec)
• Agave or maple syrup for added sweetness
• Lime juice
• Orange juice
• Frozen Strawberries- it’s important for them to be frozen in order to get that thick and creamy texture!

That’s all for today! As usual, if you end up making this cocktail, please come back to leave a comment and let me know what you think. OR snap a quick photo and tag me on Instagram @foodwithfeeling!

Happy cocktail-ing!

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Frozen Strawberry Margarita

This Strawberry Margarita is so simple to make and perfect for holidays and get togethers to serve a crowd!

Course Cocktail

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 large cocktails

Calories

Author Brita Britnell

Ingredients

• 1 cup of tequila
• ½ cup lof ime juice
• ½ cup of orange liqueur
• 2 tablespoons of agave syrup or other sweetener*
• 5 cups of frozen strawberries about 1 pound
• 2 cups of ice
• ¾ cup of orange juice
• coarse kosher salt for rimming glass
• lime wedges for rimming glass and garnishing

Instructions

• Combine the tequila, lime juice, orange liqueur, agave, strawberries, ice, and orange juice in a blender. Blend on high until full combined and no chunks remain.
• Rim a margarita glass with a lime wedge and then dip in coarse salt. Pour in the frozen margarita and ENJOY!

Notes

*this makes a rather sweet drink which I like in this case. If you’re unsure, I suggest leaving the agave out and testing it to see what you think. Then you can easily mix/ blend in a little of the sweetener if you want it sweeter.

The post Frozen Strawberry Margarita appeared first on Food with Feeling.

I’ve wanted to share a version of this recipe for years and I’m glad that I’m FINALLY doing it :)

These nachos are in NO WAY an authentic recipe of any kind but DAMN are they so so good! I used my Street Corn Salad as the original inspiration. And since there’s “salad” on top, these nachos are basically a salad. <<< this is very sound logic!

My Mexican Street Corn recipe is consistently one of THE most popular recipes on my blog so I wanted to create more ways for people to enjoy it. I can’t even get over how much I love these nachos.

You can use whatever tortilla chips that you like but I HIGHLY suggest going the extra mile and making these Homemade Tortilla Chips. They’re surprisingly simple to make and SO so good. Like, the ultimate CRUNCHY chip!

These nachos are ridiculously easy to throw together so lets go over it!

You’re going to start out by making a batch of my Mexican Street Corn Salad. Trust me, it’s totally worth it!

Start by covering a small/ medium baking tray with tortilla chips. They can overlap a little but you mostly want them in a single layer.

Then you’ll top is with some cheese and bake for about 5 minutes. All you’re really needing to do is get the cheese nice and melty like so:

Once the cheese has melted, top it with the corn salad. I usually eat mine right away but you could also pop it back in the oven for a few more minutes to heat the corn salad through if you wish. Both ways are delicious.

Finally: add any additional toppings such as avocado or jalapeno and ENJOY!

That’s all I have for today!

As usual, if you end up making these nachos, please come back and leave a comment to let me know what you think! Or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Street Corn Nachos

Course dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

• ~10oz of tortilla chips I used 1 batch of my homemade tortilla chips
• 2 1/12 cups of shredded Monterey Jack or Pepperjack cheese
• 1 batch of Street Corn Salad*
• Optional for topping: avocado jalapeno, cilantro, fresh salsa

Instructions

• Pre-heat oven to 350 degrees F.
• On a medium baking sheet, place the chips so that they’re in a single layer and only lightly overlapping. Top evenly with the cheese. Bake until the cheese is nicely melted, about 5 minutes.
• Top withe the street corn salad and bake an additional few minutes to heat the corn salad a bit (or you can serve it as is).
• Top with optional garnishes and ENJOY! This is best enjoyed right away and does not keep well as the chips will get too soggy. However, the salad does keep well so you can keep that to the side and make the nachos fresh as desired!

Notes

* I used the whole batch of street corn salad on top of my nachos but if it feels like a little much, you can always add less and then save the remaining salad for tomorrow! :)

The post Street Corn Nachos appeared first on Food with Feeling.