Tempeh Tacos
These smoky and savory Tempeh Tacos are loaded with seasoned tempeh and a variety of toppings. Whip them up ahead of time for an easy weeknight meal!
Servings: 4 servings
Calories: 328kcal
Ingredients
Tempeh Taco Meat
- (2) 8-ounce packages tempeh
- 2 tablespoons olive oil
- 1/2 yellow onion, diced small
- 1/3 cup low sodium soy sauce
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- tiny pinch cayenne pepper (1/8th teaspoon)
- 4 tablespoons tomato paste
- 1/2 cup water
For Serving
- corn or flour tortillas
- chopped lettuce
- diced tomatoes
- avocado slices
- salsa
- Vegan Nacho Cheese or vegan shredded cheese
- Vegan Sour Cream
Instructions
- Remove the tempeh from the packages, and cut into a few rough pieces. Place in a food processor, and pulse several times until it's a bit crumbly. Don't over process into a paste! Alternatively, you can grate it or chop it small.
- In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.
- Add the tempeh and sauté for about 5 minutes, until the tempeh is golden.
- Now add the soy sauce, cumin, smoked paprika, chili powder, garlic powder, cayenne pepper, tomato paste and water. Stir well and bring to simmer. Cook for about 5 minutes, stirring constantly. If the mixture gets too dry, add a little bit of water until the consistency is just right.
- Serve in warm tortillas with desired toppings. Enjoy!
Notes
- To ensure the tacos are gluten free, use gluten free tempeh and corn tortillas, as well as gluten free tamari in place of the soy sauce.
- The tempeh taco meat is perfect for meal prep and will keep for 3-4 days in the refrigerator. Simply reheat in the microwave or stovetop until warm.
Nutrition
Serving: 1of 4 servings | Calories: 328kcal | Carbohydrates: 20g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Sodium: 883mg | Potassium: 780mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 5mg