1 brick of tofu 1 package of tempeh Olive oil Other vegetable oil for deep-frying 1 small onion 1 green pepper 1 cup of stock, preferrably the excessively salty kind made from a cube. 1 tsp or more of Mexican chill powder, depending on how you like it. I usually use lots. 1/2 a cup of salsa, I use my own homemade stuff that I can in the summer. The juice of a lime Salt and pepper to taste Prepare the tofu and tempeh in advance: deep fry until the tofu is crispy and the tempeh the same... read more
