Tempeh Tacos with Curtido

I don't know why, but tempeh and pickled vegetables are always a winning combination.  Maybe it is because tempeh on it's own is a bit of an acquired taste; the fermented bean patty has a dry almost-bitterness to it - that pairs so nicely with a strong saurkraut or pickle.  

This week at the Saturday Morning Market, I'm making soft tacos with fried tempeh and Curtido.  Curtido is a latin-inspired kraut made by St. Pete Ferments.  It is a blend of cabbage, carrots, onion and pineapple pickled with garlic, cumin and chili flakes to give it a spicy, flavorful kick!  I think you'll find this simple recipe very satisfying, and a great way to shake up taco night :)

For this dish, I sourced homemade white corn tortillas at a Mexican market called Chile Verde (on 22nd Av N & 28th St., St. Pete).

​You can find Curtido and St. Pete Ferments at the Saturday Morning Market, or online at www.stpeteferments.com.

​Tempeh Tacos with Curtido


1 8oz package Tempeh
6 T olive or avocado oil
1 t chili powder
1/2 t ground cumin
1 t salt
1 lime
5 inch white corn or flour tortillas
1 jar of St. Pete Ferment's Curtido
Cilantro, chopped

To cook the tempeh:
Pre-heat a pan over medium heat.  Add olive or avocado oil, allow to heat until shimmery, not smoking.  Crumble the tempeh into the pan, add chili, cumin and salt.  Stir and cook until crispy and golden-brown, about 10 minutes.  Remove tempeh from heat, and squeeze lime juice over it.

Heat the tortillas in a dry pan or on a grill until warm and toasted, but still flexible.  Add 2 spoonfuls of tempeh, a good forkful of Curtido, and some chopped cilantro.  Enjoy!