Tempeh Tostada con Pistachio Chimichurri
By Cobi Kanani
Yield
Ingredients
Pistachio Chimichurri
1/2 cup olive oil
1/4 cup lemon juice or red wine vinegar
2 cloves garlic
1/4 cup cilantro
1/4 cup fresh mint
1/4 cup fresh parsley
2 T oregano
1/4 cup roasted and salted pistachios
1/4 teaspoon ground cumin
Generous pinch sea salt
Tempeh Tostada
1 package tempeh
3 tablespoons taco seasoning
1 cube no-chicken bouillon, crushed
2 cloves garlic, minced
1 small yellow onion, diced
1 jalapeño, de-seeded, finely chopped
2 tablespoons olive oil
2 tablespoons water
Salt & pepper
8 corn tortillas
Olive oil spray
*optional: jalapeños, chopped tomatoes, sliced lettuce or cabbage
Instructions
Pistachio Chimichurri
1. Add all ingredients except olive oil to a food processor or blender.
2. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped.
3. Thin with more oil if you want more of a traditional chimichurri
Tempeh Tostada
1. In a medium skillet over med-high heat, add olive oil; sauté onions, garlic and jalapenos for 3 minutes.
2. Crumble tempeh into pan. Add taco seasoning and crushed no-chicken bouillon cube. Mix well, cook for 3 minutes. Add 2 tablespoons water, cook for 2 minutes.
3. Preheat oven to 400ºF. Arrange tortillas on a baking sheet and spray lightly with olive oil. Bake for 5-6 minutes, until crispy.
4. Assemble your tostada with tempeh, chimichurri, lettuce, tomatoes and your favorite toppings
American Pistachio Growers
