Crispy Tempeh Tacos
These tacos are packed with flavor and crunch, thanks to the crispy, marinated tempeh that I absolutely adore. They’re a fun way to enjoy a plant-based twist on a classic dish!
I remember the first time I tried making tempeh tacos; I was so surprised by how delicious they turned out!
Tempeh has this fantastic nutty flavor that just shines when it's crispy, and it’s such a great source of protein.
These tacos are a staple in my kitchen because they’re not only satisfying but also super fun to assemble!
I love to personalize them with fresh toppings, and they always bring a smile to the table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tempeh is such a fantastic ingredient. It's fermented, which means it’s easier to digest, and it’s a great source of protein and fiber. You can swap out the soy sauce for coconut aminos if you’re avoiding soy, and feel free to get creative with toppings based on what you have on hand!
Tips & Notes
- •I like to double the tempeh recipe and use leftovers in salads or grain bowls throughout the week.
- •For an extra kick, try adding a pinch of cayenne pepper to the marinade!
Recipe Variations
- •Sometimes, I’ll add black beans or corn to the filling for some extra texture and flavor.
- •If you’re craving something different, try adding pineapple chunks for a sweet twist!
Storage & Freezing
If you have leftovers, store the tempeh in an airtight container in the fridge for up to 3 days. Reheat in a skillet before serving again. The tortillas are best enjoyed fresh, but you can keep them in a sealed bag for a day or two.
Frequently Asked Questions
Can I use tofu instead of tempeh?
Absolutely! Tofu works great too. Just make sure to press it to remove excess moisture before you marinate and cook it.
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These tacos are packed with flavor and crunch, thanks to the crispy, marinated tempeh that I absolutely adore. They’re a fun way to enjoy a plant-based twist on a classic dish!
Ingredients
Instructions
- 1
Start by marinating the tempeh: In a bowl, combine soy sauce, lime juice, smoked paprika, cumin, garlic powder, and black pepper.
- 2
Add the cubed tempeh to the marinade, toss to coat, and let it sit for about 10 minutes.
- 3
While the tempeh is marinating, heat olive oil in a non-stick skillet over medium-high heat.
- 4
Once the oil is hot, add the marinated tempeh cubes to the skillet. Cook for about 15 minutes, stirring occasionally, until they are golden and crispy.
- 5
While the tempeh is cooking, warm the corn tortillas in a separate skillet or directly over the flame for a few seconds on each side until they are soft and pliable.
- 6
Assemble your tacos: Place a generous amount of crispy tempeh in each tortilla.
- 7
Top with sliced avocado, fresh cilantro, radishes, and red onion.
- 8
Serve with your favorite salsa and enjoy every delicious bite!
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