Yield: 6-8 burritos
8 oz. tempeh cut into 1/2-inch cubes (approx. 120 pieces)
3 Tbsp. extra virgin olive oil
1 onion, sliced thinly
2 garlic cloves, minced
1 1/2 Tbsp. chile powder
1/2 tsp. chipotle powder (more if increased heat is desired)
1 1/2 cups water or stock
2 Tbsp. cider vinegar
1/2 tsp. cumin
1 tsp. salt to taste
3 Tbsp. tomato sauce
2 tsp. sugar
1 15-oz. can cooked brown soybeans, drained
6-8 flour tortillas
Boil 1 qt. of water; add tempeh and simmer for 15 minutes. Drain and rinse briefly with water. Pat dry. In a large sautè pan, lightly brown the tempeh in 1 1/2 Tbsp. olive oil over high heat. Remove from pan and reserve. Do not allow the tempeh to become too brown.
In the same sautè pan over moderate heat, sautè the onions in the remaining olive oil until they are translucent and light brown. Add garlic and cook for 2 more minutes. Add chile and chipotle powders. Cook for just a few moments, or until you can smell the chile. Immediately add the water or stock so that the chile and chipotle powders do not burn and become bitter.
Add remaining ingredients and the tempeh. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Taste for seasoning and serve wrapped in a tortilla along with accompaniments such as cilantro, cheese, avocado slices or guacamole, diced tomato and diced onion.
