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I tried tempeh for the first time with this recipe for Tempeh Tacos. Wow, I’ve been missing out. Tempeh is a delicious meat substitute when seasoned up. I chose to go the Mexican route today and make tacos. Yum!
I used Mission carb balance whole wheat street taco sized tortillas, grilled them quickly over a flame on the stove (my favorite way to heat up tortillas). I grilled some corn for topping the tacos along with vegan sour cream, guacamole and some sliced scallions. Crumbled cotija cheese is tasty with these as well (look for acceptable vegan version, if desired). Finally, squeeze some lime on the tacos and enjoy!
By the way, tempeh is a fermented soy bean product high in protein. I used a version that had whole grains in it as well.
Tempeh Tacos
Ingredients
- 1 8oz. pkg. tempeh, crumbled
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 Tbls. oil
- 2 Tbls. Taco seasoning
- 2 Tbls. tomato paste
- 1/2 C. water (more, if needed)
For the Tacos:
- Tortillas
- Grilled corn
- guacamole
- sliced green onions
- chopped cilantro
- sour cream
- crumbed cotija cheese, opt.
- lime slices
Instructions
In saucepan, heat oil. Add onions and sauté until they start to soften. Add garlic and crumbled tempeh and continue to cook until browned. Add taco seasoning, tomato paste and water. Simmer until absorbed. Salt and pepper to taste.
Heat tortillas and assemble tacos with your favorite toppings.