Best 5 Tempeh Tacos Recipe By Tasty Recipes
**Tempeh Tacos: A Plant-Based Twist on a Classic Mexican Dish**
Tempeh tacos are a delicious and healthy plant-based alternative to traditional beef or chicken tacos. Made with marinated tempeh, these tacos are packed with flavor and protein. The tempeh is cooked until crispy on the outside and tender on the inside, and then served on warm tortillas with your favorite toppings. This recipe is easy to follow and can be customized to your liking. You can choose from a variety of toppings, such as salsa, guacamole, sour cream, and cheese, or try one of the two flavorful sauces included in the article: a creamy cilantro sauce or a spicy chipotle sauce. Whether you're a meat-eater or a vegetarian, you're sure to enjoy these tempeh tacos.
TEMPEH TACOS
Hearty and protein-packed vegan Tempeh Tacos with chili spices, sweet potato and lime. Sweet and smoky, they're filling, flavorful and ready in 25 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
- With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
- While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
- Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!
Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 234 kcal, Carbohydrate 26 g, Protein 13 g, Fat 11 g, SaturatedFat 2 g, Fiber 4 g, Sugar 6 g
TEMPEH TACO SALAD RECIPE BY TASTY
Here's what you need: tempeh, olive oil, low sodium soy sauce, garlic powder, chili powder, cumin, avocado, lime, olive oil, salt, pepper, water, green leaf lettuce, cherry tomato, black beans, corn, fresh cilantro, red onion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Cut the tempeh into a medium dice.
- In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
- Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
- Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
- Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 36 grams, Fat 43 grams, Fiber 11 grams, Protein 23 grams, Sugar 6 grams
TEMPEH TACOS
Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.
Provided by Shauntea
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
- Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 11.4 g, Fat 13 g, Fiber 0.7 g, Protein 10.9 g, SaturatedFat 2.2 g, Sodium 391.6 mg, Sugar 1.9 g
TEMPEH TACOS
Full of flavor and quick to make, these tempeh tacos are a delicious meat-free alternative. Load them with your favorite toppings for a vegan taco that the whole family will love.
Provided by Yumna Jawad
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the olive oil in skillet over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
- Add the diced tempeh to the skillet and cook, stirring occasionally, until the tempeh begins to brown, about 5 minutes.
- Stir in the tomato sauce and taco seasoning to the skillet, and continue cooking with the tempeh until everything is well coated, about 2-3 minutes.
- Serve warm over tortillas with diced avocados, red onions and cashew cream, or your other desired toppings.
Nutrition Facts : Calories 248 kcal, Carbohydrate 25 g, Protein 13 g, Fat 12 g, SaturatedFat 2 g, Sodium 290 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TEMPEH TACOS
Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it's seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
- Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
- Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
- Divide the filling between the taco shells, then top with chosen toppings.
Tips:
- Choose high-quality tempeh: Opt for organic, non-GMO tempeh made from whole soybeans for the best flavor and texture.
- Press the tempeh: Pressing the tempeh removes excess moisture, resulting in a firmer texture that better absorbs the marinade.
- Marinate the tempeh: Marinating the tempeh in a flavorful mixture of spices, herbs, and liquids enhances its taste.
- Cook the tempeh properly: Pan-frying or baking the tempeh ensures a crispy exterior and tender interior.
- Assemble the tacos: Fill the tacos with your favorite toppings, such as salsa, guacamole, sour cream, and shredded cabbage.
Conclusion:
Tempeh tacos are a delicious and healthy plant-based alternative to traditional tacos. With their savory tempeh filling, fresh toppings, and flavorful marinade, these tacos are sure to satisfy even the most discerning taco lover. Whether you're looking for a quick and easy weeknight meal or a fun party appetizer, tempeh tacos are a great choice. Experiment with different marinades and toppings to create your own unique flavor combinations and enjoy a delicious and satisfying meal.
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