Ingredients
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2 (10-inch, or 25 cm) Tortillas Flour
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Nonstick cooking spray
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2 teaspoons Onion Powder
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1 teaspoon Garlic Powder
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1 teaspoon ground Cumin
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1 teaspoon Chili Powder
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1 teaspoon dried Oregano
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8 ounces (227 g) Tempeh
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1 tablespoon (15 ml) high heat neutral-flavored Oil
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2 tablespoons (30 ml) Vegetable Broth
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1 tablespoon (15 ml) Tamari
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1 Chipotle Chile
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3 cups (165 g) shredded Lettuce
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½ cup (90 g) chopped Tomato
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2 tablespoons (12 g) minced Scallion
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1 large or 2 small Avocados
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2 to 4 tablespoons (33 to 66 g) Salsa
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Salt
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Black Pepper
Directions
Minced tempeh fills in well as the “meat” in these Mexican-inspired pizzas. Adding your own favorite toppings will launch these into regular rotation in your home.
Steps
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1
Done
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Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat the tortillas with the cooking spray. Bake for 2 to 3 minutes until golden. Turn over, spray the second side, and bake for 2 to 3 minutes until they reach the desired crispness. Longer baking will lead to a cracker-like crust. |
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2
Done
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Combine the onion powder, garlic powder, cumin, chili powder, and oregano in a medium-size bowl. Toss the minced tempeh in the seasonings to coat. Heat the oil in a large skillet over medium-high heat. Add the tempeh and cook for 3 to 5 minutes, stirring occasionally, until lightly browned. Add an additional tablespoon (15 ml) of oil if necessary to keep it from sticking. |
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3
Done
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Combine 2 tablespoons (30 ml) of the broth, tamari, and chipotle in a small blender. Process until smooth. Pour over the tempeh and cook for 3 to 5 minutes, stirring occasionally. Add additional splashes of broth to keep the mixture moist, as needed. The tempeh should absorb the liquid. Season to taste with salt and pepper. |
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4
Done
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Toss the lettuce, tomato, and scallion together. |
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5
Done
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Mash the avocado. Spread the avocado evenly on the tortillas and season with salt and pepper. Top with the tempeh mixture, spreading it evenly. Layer with the lettuce mixture. Spoon the salsa on the tortillas as desired. |
