Capacity-Building Projects

Tempeh Nachos with Roasted Corn Salsa and Lime Crema

YIELD: 4 servings

Tempeh nacho mixture

1 tbspcanola oil
1/4 cuponions, small dice
1 tspgarlic, minced
1/2 lbtempeh, crumbled
2 tbsptaco seasoning
1/3 cupwater
Salt to taste

Roasted corn salsa

1 cupcorn kernels
2 wholejalapeños, charred, small dice
3 tbspred onion, small dice
2medium Roma tomatoes, small dice
1/4 cupcilantro, chopped fine
Juice of 1 lime, fresh
1 tbspgarlic, minced
1/2 tspkosher salt
1/4 tspsugar
2 tbspcanola oil

Lime crema

1/2 cupsour cream
Zest of 1 lime
1 tbsplime juice, fresh


1large bag nachos
3 cupsnacho cheese blend
Tempeh nacho mixture (1 recipe – see above)


1avocado, diced
1/4 cupgreen onion, chopped
2medium radishes, thinly sliced
1/2 cupcherry tomatoes, quartered

Tempeh nacho mixture

  1. In a medium non-stick pan, heat the canola oil over medium heat and sauté the onions until just softened, about 2 minutes.
  2. Add the crumbled tempeh and garlic and cook for another 4-5 minutes until the tempeh starts to caramelize.
  3. Add the taco seasoning and water and cook down until the mixture thickens. Season to taste. Transfer to a small bowl to cool.

Roasted corn salsa

  1. In a medium bowl, combine the corn, chopped jalapeño, onion, tomatoes, and cilantro.
  2. In a small bowl, whisk together the lime juice, garlic, salt, sugar, and oil.
  3. Pour the dressing over the corn mixture and stir until well coated. Set aside, or chill until required.

Lime crema

  1. Stir together all ingredients and chill until required.


  1. Set the oven to 375°F. Line a sheet pan with parchment paper. Lay down one thin layer of taco chips. Top with the cooled tempeh nacho mixture, and then top with 1 cup of the cheese. Repeat 2 more times until all chips, tempeh mixture, and cheese are used up. Bake for 10-12 minutes until the cheese is melted and lightly bubbling. Be careful not to let the nachos burn.
  2. Pull from the oven and top with garnishes. Serve with chilled corn salsa and lime crema.