Tempeh tostadas

Eggplant, squash and tempeh tostadas

A recipe by Lyne P.de
MissionCuisine Urbaine


  • Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes.
  • Add squash and eggplant cubes and cook for 10 minutes, until vegetables are caramelized.
  • Season with paprika and chili powder.
  • Add and cook tempeh for 4 minutes.
  • Garnish with coriander leaves. Season with salt and pepper to taste.
  • Serve on tostadas or soft tortilla

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