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Home > posts > 2014 > 08 > 20140812_203503_tempeh-tacos-and-cauliflower-fritters.html
Tempeh Tacos and Cauliflower Fritters
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Meredith and I had bought whole wheat tortillas a while back but never got to use them so I decided to make tacos. I also had some Trader Joes tempeh so I cooked them on a pan and used that as the main filling. I also threw together a cabbage slaw. I really just winged it but I used about 1.5 cups of shredded cabbage. I had bought a really small head of a different type and it didn't shred well. It turned into cabbage dust. Anyway, with that, I added the juice of one lime, a small bit of white vinegar, a small bit of salt and sugar, a jalapeno pepper and cumin, chipotle powder and cayenne. I used non-fat greek yogurt as sour cream.
I also made cauliflower fritters[@rev]. It was a very large head of cauliflower so I added more cheese (6oz) and an additional egg white (took out the second yolk). I did not modify the flour which was likely a mistake as they kind of came apart. Other than them coming apart, the fritters were good as usual. You really taste the feta and the rosemary! (I only ate half that night. I also forgot the baking powder. I wonder if that had anything to do with it falling apart.
I used 1/2 the package of tempeh (1 serving)which was 6 pp. Each tortilla was 2 pp and a safe estimate of the yogurt is 3. So 15 for the tacos.
And the following is the fritters: (so 7)
Item
x
Cal
Fat
Carbs
protein
fiber
per
Total
Lite Feta (1oz)
6
40
1.50
1.00
5.00
0.00
0.95
5.71
Flour (1/4cup)
2
110
0.00
22.00
4.00
0.50
2.71
5.43
Egg
1
2.00
2.00
Total
460.00
9.00
50.00
38.00
1.00
13.14
Per Serving
2
230.00
4.50
25.00
19.00
0.50
6.57
Original WP Post ID: 8690
Original WP Pub Date: 2014-08-12_203503