|1||red potato, diced (unpeeled)|
|1 tbsp||olive oil|
|1/2 cup||crumbled tempeh|
|Seasonings, to taste:||cumin, ground fennel seed, oregano, black pepper, salt|
|1||clove garlic, minced|
|1 tbsp||chopped fresh cilantro|
|1 tbsp||sour cream|
Cover the potato in water and boil until it is tender but does not fall apart.
Heat the oil in a skillet over medium high heat and add the tempeh, scallion, ground spices and salt. Saute until the tempeh is beginning to brown, stirring constantly.
Add the potatoes and garlic and continue to cook, stirring and breaking up the pieces of potato somewhat. When the garlic becomes aromatic, add the salsa and cilantro and stir to coat the potato pieces and tempeh. Heat everything through. Serve topped with sour cream. This is also good wrapped in a warm corn tortilla or pita!
Source: Henry's Tempeh, http://www.tempeh.ca