Tempeh Tacos

Brianna Fachler

NTDT 201

Food Concepts Lab

Department of Behavioral Health and Nutrition

 Introduction and Objectives

In this lab tempeh tacos were prepared. They followed the theme of being vegetarian

meaning they contained no animal meat. The tacos consisted of potatoes and an assortment of

vegetables that were tossed in spices along with the tempeh. Tempeh is a patty of slightly

fermented soybeans that is very texturized (Hackett, 2016). Some grains and spices can be added

along with the soybeans in order to contribute to flavor (Hackett, 2016). The tempeh was used as

a meat substitute in the tacos so that the dish would be vegetarian. Due to vegetarian diets

lacking animal meat, there sometimes is a concern that vegetarians are not getting enough of

certain nutrients like protein and iron, which can come from animal meats in large amounts.

Tempeh is high in protein, contributing 16 grams per serving in the tacos. Tempeh can also

provide a good amount of calcium and iron (Hackett, 2016). These nutrients make tempeh a

good protein source and meat substitute for this vegetarian recipe. The various vegetables

included in the tacos act as phytochemicals. Phytochemicals are a component in plants that

provide positive health benefits (Brown, 2015). Specifically, the red bell pepper used in this

recipe contains the pigment lycopene, which contributes to the red color and acts as an

antioxidant (Brown, 2015). Lycopene functions as a phytochemical by decreasing the risk of

prostate and digestive tract cancer (Brown, 2015). To further the observation of other nutrients in

this dish a nutrition analysis was done as well as a cost analysis along with the recipe testing and

evaluation. The tempeh tacos made are a dish that includes many positive nutrients.

The objectives of this lab were to make a vegetarian dish by successfully using tempeh as

a meat substitute that compliments the other ingredients in the recipe. Another objective was to

conduct a nutrition and cost analysis and make a sensory evaluation tool in order to evaluate the
recipe and make observations. A third objective was to display the finished product in a pleasing

manner.

Participants

The participants that evaluated the tempeh tacos were a variety of different kinds of

people. The sample size in this evaluation was sixteen. The people in the sample were recruited

by being a student in the class or they were a grad student or professor with a background in food

and nutrition. The age range was about 18 to 30 years old with the gender being both male and

female. All participants of the sample were untrained and just used their subjective opinions in

order to evaluate the tempeh tacos.

Materials and Methods

There were many different materials and ingredients used in order to make the tempeh

tacos recipe. There were also many steps leading up to making the recipe including creating a

sensory evaluation tool and doing a cost and nutrition analysis for the tacos.

The ingredients used in this recipe were as follows one pound of small yellow potatoes, 8

ounces of tempeh, a large red bell pepper, half a yellow onion, a fourth cup of vegetable broth,

two teaspoons of olive oil, one tablespoon of lime juice, two cloves of minced garlic, one

tablespoon of chili powder as well as paprika, half a teaspoon of ground cumin and salt, and six

corn tortillas. Optional ingredients such as lettuce, salsa, and sour cream were added. The

materials used in order to prepare the tacos consisted of a liquid measuring cups and measuring

spoons for measuring ingredients. An oven was used for heating and a 9x13 inch-baking pan

covered with foil was placed in the oven with the taco filling. A cutting board and chef’s knife

were used to cut the vegetables. A large mixing bowl and a mixing spoon were used to help mix

all of the ingredients. In order to serve the tacos they were placed in a casserole dish with the
optional ingredients placed in custard cups. A placemat was made that was decorated according

to the recipe and the casserole dish was set on top of it in order to present the tacos nicely.

The tempeh tacos were made by the following procedure. First, before starting any of the

food preparation the oven was preheated to 400 degrees Fahrenheit. While the oven heated up

the potatoes, tempeh, bell pepper, and onion were all chopped up into thumbnail sized pieces on

a cutting board with a chef’s knife and set aside. In a large bowl the broth, oil, lime juice, garlic,

spices, and salt were measured using the correct measuring tool and mixed together. The

chopped up vegetables and tempeh from before were then added to the large bowl and

everything was mixed together until all was coated with the liquid. Once everything in the bowl

was well mixed it was transferred to the baking pan and spread out evenly. Foil was added to

cover the mixture. The baking pan was then placed in the oven for 20 minutes. After 20 minutes

the baking pan was taken out of the oven and the mixture was stirred around. It was then cooked

for another 25 minutes. The mixture came out with the potatoes being soft and the tempeh being

golden brown. Finally, the mixture was served in corn tortillas and topped with optional toppings

like salsa, sour cream, and lettuce.

After the tempeh tacos were prepared and served a sensory evaluation was conducted

with the sample of 16 people. The sensory evaluation was done in a classroom that was well lit

with several tables that sat 2-3 people. The room was a little noisy due to the volume of people

and the music playing. There was also a lot going on in the room with people getting up and

moving around. The participants ate the tacos along with several other recipes on their plate.

There were a lot of different flavors and food in the mix during the sensory evaluation, which

also contributed to many different aromas in the room. The sensory evaluation tool that the

participants had to use consisted of seven characteristic questions, three open ended questions,
and yes or no questions based off of the characteristics. The first characteristic questions had a

rating system where there was a line that the participants could mark. The most left side of the

line was the most negative and the more right side of the line was most positive. The

characteristics chosen were ones that could be observed or tested through senses like smell, taste,

and sight. This sensory evaluation tool was chosen to be used because it gave the participants

more freedom when it came to choosing how they felt about a piece of criteria. The participants

could give a more accurate representation of how they felt about the tacos. The open-ended

questions on the sensory evaluation tool allowed for more feedback by the participants where

they could use words instead of a rating system, which allowed for more information conveyed.

The method chosen for the sensory evaluation tool was successful in getting good observations

and critique from the participants.

A cost analysis and nutrition analysis were also done for the tempeh tacos. For the cost

analysis each ingredient in the recipe was looked up on Shop Rite’s website. The unit price was

found and from there the amount of the ingredient needed and the unit price were used to find the

price of the amount needed just for the recipe. After the price of each ingredient was found for

the recipe they were all added up. Since there were six servings in the recipe the money amount

was divided by six in order to find the cost of one serving. Next a nutrition analysis on the

tempeh tacos was done using the USDA National Nutrient Database. Each ingredient was

searched and the major nutrients provided like calories, fat, sugar, fiber, sodium, carbohydrates,

were recorded into the excel chart. The percent daily values were also found for the major

nutrients Once all ingredients were filled out they were all added up to find the nutrition facts of

the whole recipe. The number found was then divided by six in order to find the nutrition facts
for one serving. From the information collected in the cost and nutrition analysis a nutrition facts

label could be created.

Results

Table 1:Characteristic Rating

Characteristic 1 2 3 4 Mean

No. % No. % No. % No. %

Characteristic
Appearance 0 0 2 17 7 58 3 25 3.08
Flavor 1 8 5 42 5 42 1 8 2.50
Temperature 2 17 7 58 3 25 0 0 2.08
Texture 1 8 5 42 4 33 2 17 2.58
Nutritional 0 0 4 33 4 33 4 33 3.00
Content
Tenderness 0 0 1 8 6 50 5 42 3.33
of Tempeh
Overall 0 0 1 8 6 50 5 42
Acceptability 3.33
Table 1 shows the rating system results. The amount of people, the percentage of the

sample, and the mean are all shown for each characteristic. 1 represents the most left side of the

line and 4 represents the most right side of the line.

Table 2: Yes or No Questions Data

Characteristic Yes No
No. % No. %
Appearance 11 92.7 1 8.3
Flavor 10 83.3 2 16.7
Temperature 8 66.7 4 33.3
Texture 9 75 3 25
Nutritional 12 100 0 0
Content
Tenderness of 12 100 0 0
Tempeh
Overall 12 100 0 0
Acceptability
 Table 2 shows the results for the yes or no questions asked about the characteristics and if

they would help the dish be recommended or not. The number of people as well as the

percentage for each is shown.

Table 3: Quality of Cooked Tempeh

Characteristic Undercooked Just Overcooked

Right
No. % No. % No. %
Tempeh 0 0 12 100 0 0
Table 3 shows the results from one open ended question. The question was how well the

tempeh was cooked, was it undercooked, just right, or overcooked. The chart shows how many

people answered each one and what percent of the sample that amount was.

Nutrition Facts
Serving Size 1 Taco
Amount Per Serving
Calories 347. Calories from Fat 116.5
33
% Daily Value*
Total Fat 12.94g 19.90%
Saturated Fat 4.53g 22.65%
Trans Fat 0g
Cholesterol 19mg 6.33%
Sodium 810.33mg 33.76%
Total Carbohydrate 43.65g 14.55%
Dietary Fiber 6.1g 24.40%
Sugars 5.63g
Protein 16.56g
 Vitamin A 120.60  Vitamin C 85.50%
%
Calcium 13.97  Iron 32.56%
%

Cost per Serving: $ 1.87

Table 4: Nutrition Facts Label

Table 4 shows the nutritional information for one taco, including the amount of

carbohydrates, fat, and protein. A few vitamins are also shown like vitamin A and calcium

as well as the cost of one taco.

Conclusion and Discussion

The results received from this experiment can be interpreted and discussed. The

recipe for the tempeh tacos did turn out exactly as expected. The recipe was followed

exactly and carefully allowing the recipe to be successful. No changes to the recipe or

errors were made when making the tempeh tacos.

The reason for the making of the tempeh tacos was to have a sensory evaluation

conducted. A nutrition and cost analysis was also done in order to further analyze the

recipe. The nutrition analysis provided key insight into the nutrient content and provided

information in order for the making of a nutrition label to be possible. From the nutrition

analysis we can see that one taco is about 347 calories with 116.5 of those calories coming

from fat. One taco is pretty high in protein at 16.56 grams, mainly coming from the tempeh.

Vitamin A and Vitamin C are two key vitamins that are included in the taco in substantial
amounts. From the nutrition foods label coming from the nutrition analysis it can be

concluded that one tempeh taco is a very nutritious food that is high in protein, vitamins,

and low in cholesterol and sugars. A cost analysis was also conducted and from that it can

be concluded that on serving of the tacos is very cheap. One taco is about $1.87, making the

tempeh tacos not only a nutritious meal but also an affordable one.

The sensory evaluation results provide a lot of information on how the participants

felt about the tempeh tacos. Most of the data for the characteristics was on the middle of

the line and towards the positive side showing that most participants were pleased with

the dish. However flavor and temperature got the lowest ratings out of the characteristics

with means of 2.50 and 2.08 out of a possible 4. Most participants chose the more left side

of the line, the more negative side, to evaluate these characteristics. Flavor could have been

rated lower than the other characteristics due to the tempeh. Since tempeh is not a food

most participants have not eaten before the taste may not have been something they were

used and may have therefore disliked. Temperature could have been rated lower than

other characteristics as well due to the fact that the tacos were left out for a while. The

tacos were not as warm as they should have been when served. Tenderness of the tempeh

however did get one of the highest ratings with a mean of 3.33. This characteristic’s success

is shown in table 3. One hundred percent of the participants said that the tempeh was

cooked just right. The tempeh was cooked for the appropriate time and was cut up nicely in

small pieces so it was able to cook evenly.

The participants and setting could have influenced the results. The setting wasn’t

optimal for evaluating the food since it was noisy, there were a lot of people, and several

different recipes were being tasted at once. This could have influenced the results by
making people not able to focus completely on one recipe. Taste fatigue could have also

been a factor with so many different foods being tasted. The participants may not have

been able to fully cleanse their palette before trying the recipe, which could have skewed

the results. The participants themselves were all very diverse and had different food and

taste preferences. A participant that was vegetarian and has had a lot of experience eating

foods like tempeh may have enjoyed the dish more than a participant who is a meat eater.

All in all the tempeh tacos were a successfully made recipe that was nutritious,

affordable, and vegetarian. It provided many nutrients that vegetarians may lack when

eliminating meat from their diet. The tacos received mainly positive results from the

sensory evaluation and also received some interesting feedback.

References

Brown, A. (2015). Understanding Food Principles and Preparation. Stamford, CT: Cengage

Learning.

Hackett, J. (2016, May 29). Tempeh- What is Tempeh? Retrieved November 16, 2016, from

http://vegetarian.about.com/od/glossary/g/Tempeh.htm