This tempeh Mexican-inspired torta is a vegan twist on the classic torta. It’s marinated with traditional chorizo spices that you’ll want to load up with avocado, nacho cheese, onions, and greens of your choice.
Now, I must admit making this chorizo takes time to infuse the flavors into the tempeh. Therefore, it’s best to make this component at least a day or two in advance. Short on time? No worries, there are a variety of tempeh options to choose from at grocery stores including chorizo-flavored tempeh that works perfectly for this recipe. Click here to buy the chorizo tempeh. This recipe is adapted from the Love is Served cookbook. Check out what makes a good torta below.
What comes on a traditional torta?
A traditional torta is usually made with chicken, steak, or pork and is much like a burrito but on a roll or bun. It comes with cheese, guacamole, beans, peppers, as well. It can be served hot or cold. Although, I must say you can add any topping you want to make a good torta recipe.
How to make a vegan Mexican torta sandwich
- Form the chorizo tempeh into four 4-5inch patties
- In a large pan over medium heat, heat the grapeseed oil. Pan-fry the patties until they are warmed through and slightly brown and crisp, about 2-4 minutes per side. Add a little more oil to the pan if the patties begin to stick. Once complete, transfer the patties to a plate.
- On the bottom half of each roll or slice of bread, add the chorizo patty. Top with sliced tomato, lettuce leaf, and sliced avocado. Spread the top half of the roll or bun with 1 tablespoon of nacho cheese. Serve with fries or side salad.
Best Vegan Tempeh Mexican Torta
Ingredients
Chorizo Tempeh
- 1 pound tempeh or buy chorizo tempeh
- 1 tbsp smoked paprika
- 1 tbsp chipotle chili powder
- 1 tsp cumin seeds
- 1/2 tsp cumin seeds
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp whole black peppercorns
Vegan Torta
- 1 pound tempeh chorizo up through refrigerating 4-8 hours or overnight
- 1 tbsp grapeseed oil plus more as needed
- bread of your choice toasted
- 1 large tomato sliced
- lettuce optional
- 1 avocado (sliced) optional
- 1/4 cup cashew nacho cheese optional
Instructions
Chorizo Tempeh
- In a high-speed blender or coffee grinder, combine the smoked paprika, chili powder, cumin, oregano, thyme, peppercorn, cilantro (can sub for parsley or basil), cinnamon, bay leaf, and cloves and blend until it's a fine powder. Set powder aside.
- Bring a medium pot of water to a boil and season with a generous pinch of sea salt. Add the tempeh and blanch for 3 minutes. Set aside and cool.
- Over a large bowl, break up the cooled tempeh with your hands and add the apple cider vinegar or lemon juice. 1 tablespoon of the grapeseed oil, the garlic, and 2 teaspoons sea salt. Massage the tempeh for 2 minutes until the ingredients are well incorporated and the tempeh has crumbled. Add the tempeh in the spice mixture and continue massaging the tempeh for an additional 2 minutes, so the spices are fully absorbed.
- Form the patties, add them to a container, cover and leave the tempeh chorizo to marinate in the refrigerator for a minimum of 8 hours, although it's even better when left to rest overnight so the flavors can blend and soften the tempeh.
Vegan Tempeh Sandwich
- Form the chorizo tempeh into four 4-5inch patties.
- In a large pan over medium heat, heat the grapeseed oil. Pan-fry the patties until they are warmed through and slightly brown and crisp, about 2-4 minutes per side. Add a little more oil to the pan if the patties begin to stick. Once complete, transfer the patties to a plate.
- On the bottom half of each roll or slice of bread, add the chorizo patty. Top with sliced tomato, lettuce leaf, and sliced avocado. Spread the top half of the roll or bun with 1 tablespoon of nacho cheese. Serve with fries or side salad.
Want more recipes? Check out these recipes…
Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram
Leave a Reply