Description
Tempeh tacos are an uncomplicated and delicious way to start experimenting with this plant-based protein.
Ingredients
Scale
- One 8-ounce package tempeh
- 2 tablespoons extra virgin olive oil
- 1 small red or yellow onion (or 1/2 medium), finely diced
- Fine sea salt and freshly ground black pepper, to taste
- 2 medium garlic cloves, minced
- 1 teaspoon chili powder* (see note below)
- 1 teaspoon ground cumin
- One 8-ounce can tomato sauce
- For serving: corn tortillas, shredded romaine lettuce, pico de gallo or salsa, and guacamole
Instructions
- Using your hands, crumble the tempeh into small bits roughly the size of chickpeas.
- Place in a large non-stick skillet over medium heat and add 1/2 cup water. Simmer until all the water has evaporated, 5 to 8 minutes.
- Add 2 tablespoons oil, the onion, and pinches of salt and pepper. Cook until the tempeh is golden brown, stirring occasionally, about 10 minutes. Then add 2 minced garlic cloves, and 1 teaspoon each chili powder and ground cumin, and cook for 30 seconds more.
- Add the tomato sauce and 1/4 cup water, and bring to a simmer. Cover tightly with a lid, turn the heat down to low, and simmer gently for 8 to 10 minutes, until the sauce has thickened.
- To serve, divide the filling among tortillas, and top with lettuce, pico de gallo, and guacamole.
- Store leftovers in the fridge for up to 5 days. The tempeh filling is also great for tostadas, burritos, and burrito bowls.
Notes
- If chili powder is too hot for you, sub with smoked paprika.
Nutrition
- Serving Size: 1/4 of the recipe (just the tempeh)
- Calories: 190
- Fat: 13.2 g
- Carbohydrates: 10 g
- Fiber: 1.2 g
- Protein: 11.5 g
