Ingredients
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Preparation
1
Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes.
2
Add the squash and eggplant cubes and cook for 10 minutes, until the vegetables are caramelized.
3
Season with the paprika and the chili powder.
4
Add the tempeh and cook for 4 minutes.
5
Top with cilantro leaves. Season with salt and pepper to taste
6
Serve on tostadas or soft tortillas
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