• 4 - 6 corn tortillas (6-inches each), cut in 4 pieces each
  • Olive oil to brush over tortillas
  • ½ red onion
  • 3 cloves of garlic, finely chopped
  • 1 package of tempeh of choice, chopped onto small pieces about ½ inch
  • 10 – 15 medium sized portobello or button mushrooms
  • Mexican Pesto (recipe below), shredded crispy lettuce and finely diced seeded tomatoes, for topping (optional)
  • For the Mexican Pesto:
  • 3 jalapeño peppers or other medium-heat chili peppers
  • 1 cup cilantro leaves
  • 1 cup arugula
  • 2 sprigs fresh oregano or marjoram leaves or 1 teaspoon dried Mexican oregano
  • 2 large cloves garlic, grated or pasted
  • 1 scant tablespoon ground cumin
  • Zest and juice of 2 limes
  • 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
  • Salt and pepper
  • A splash of water
  • 3 tablespoons extra virgin olive oil (EVOO)

Tempeh Tostachos are a great light Mexican dish that is paired well with the Poblano Posole.

Pre-heat the oven to 400°F.


  1. Lightly spray or brush the tortillas with cooking spray or olive oil. Bake until crisp and light golden.
  2. Use splash of olive oil a nonstick skillet and heat over medium-high heat. Cook the onions and garlic until soft. Add the tempeh and cook for 8-10 minutes.
  3. Dress the tortillas with lettuce topped with warm tempeh mixture and place a big spoonful with pesto on to. The top with diced tomatoes and green chives.

For the Mexican Pesto (makes 1 1/2 cups):

  1. In a food processor, combine the chili peppers, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice and the pistachios or pepitas; season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen.
  2. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms.