► Makes 4 Servings

2 (10-inch, or 25 cm) flour tortillas

Nonstick cooking spray

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

8 ounces (227 g) tempeh, simmered, finely minced

1 tablespoon (15 ml) high heat neutralflavored oil, more if needed

2 tablespoons (30 ml) vegetable broth, more as needed

1 tablespoon (15 ml) tamari

1 chipotle in adobe, or to taste

3 cups (165 g) shredded lettuce

½ cup (90 g) chopped tomato

2 tablespoons (12 g) minced scallion

1 large or 2 small avocados, pitted and peeled

2 to 4 tablespoons (33 to 66 g) salsa, as desired

Salt and pepper

 

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 (see Recipe Note). Turnover 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.

 

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.

 

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.

 

Toss the lettuce, tomato, and scallion together. 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.

 

Recipe Notes

 

The thickness of tortillas varies. When baking, keep an eye on them so they are golden and crisp, but not burnt