Tempeh Tacos
Ingredients
The filling
-
1
package
tempeh
-
2
cloves
garlic, minced
-
1
cup
Mexican-spiced diced tomatoes
-
1
fresh
jalapeño, diced
-
2-4
tsp
chili powder
-
3
tsp
ground cumin
-
2
tsp
lime juice
-
2
tsp
garlic powder
-
1
tsp
onion powder
-
2
tsp
dried oregano
-
1
tsp
minced chipotle pepper
-
¼
cup
Bragg's liquid aminos or coconut aminos
-
½
red onion, diced
-
½
green bell pepper, diced
-
2
tbsp
water
-
to taste
salt + pepper
-
dash
liquid smoke
The shells and toppings
-
6-8
hard
taco shells
-
to serve
vegan cheese
-
to serve
guacamole
-
to serve
salsa
-
to serve
hot sauce
-
to serve
cilantro
-
to serve
black olives
-
to serve
lime wedges
Instructions
- Crumble the tempeh into a mixing bowl and mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and liquid aminos.
- Add the diced onion and bell pepper to the mixture.
- Drizzle in water while stirring until the mixture is combined; season with salt and pepper to taste.
- Heat a skillet with olive oil spray over medium heat and add the tempeh mixture, cooking until the vegetables are tender and the tempeh is crispy, about 10 minutes.
- While the filling cooks, warm the taco shells in the oven according to package instructions.
- Fill the warm taco shells with the tempeh mixture and top with vegan cheese.
- Serve with guacamole, salsa, hot sauce, cilantro, olives, and lime wedges.
Nutrition Facts (estimated)
Servings
6-8 tacos
Calories
85
Total fat
3g
Total carbohydrates
14g
Total protein
2g
Sodium
41mg
Cholesterol
0mg
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