Savory Tempeh Tacos
These savory tempeh tacos are a delightful blend of flavors and textures that always make me feel grounded and nourished. I love how the tempeh absorbs the s...
I first discovered tempeh during a cozy dinner party with friends, and I was instantly hooked!
The texture is so unique, and it really soaks up flavors beautifully.
These tacos are one of my go-to meals when I want something comforting yet wholesome.
Plus, they come together quickly, making them perfect for any weeknight dinner.
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 a fantastic protein source and adds a great texture to these tacos. If you're not a fan of tempeh, you can swap it for lentils or even some sautéed mushrooms! I love using corn tortillas for their flavor, but feel free to use whatever you have on hand.
Tips & Notes
- •I usually make extra filling and keep it in the fridge for a quick lunch option the next day.
- •If you want a little heat, throw in some diced jalapeños while sautéing the veggies!
Recipe Variations
- •Sometimes I'll add black beans for extra protein and fiber.
- •You can also toss in some sautéed zucchini or corn for a different twist.
Storage & Freezing
Store any leftover filling in an airtight container in the fridge for up to 4 days. You can reheat it in the skillet or microwave when you're ready to enjoy more tacos!
Frequently Asked Questions
Can I make these tacos gluten-free?
Absolutely! Just use gluten-free soy sauce or tamari and ensure your tortillas are gluten-free.
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Ingredients
Instructions
- 1
Start by heating the olive oil in a large skillet over medium heat. Once it's shimmering, add the diced onion and sauté for about 3-4 minutes until it starts to soften.
- 2
Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes, stirring occasionally, until the pepper softens.
- 3
Now, add the crumbled tempeh to the skillet. Stir it in well so it combines with the veggies.
- 4
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir everything together and cook for about 5 minutes, allowing the spices to toast slightly.
- 5
Pour in the soy sauce (or tamari) and lime juice, mixing it all up. Let it cook for another 5 minutes, stirring occasionally until the tempeh is heated through and nicely coated in spices.
- 6
While the filling is finishing up, warm the corn tortillas in a separate pan or directly over the flames for a few seconds on each side until they're pliable.
- 7
Assemble your tacos by spooning a generous amount of the tempeh mixture onto each tortilla. Top with avocado slices, fresh cilantro, and salsa if you like.
- 8
Enjoy your savory tempeh tacos warm, and feel that nourishing energy!
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