Spicy Coconut Tempeh Tacos
These tacos are a vibrant explosion of flavors with a delightful kick, thanks to the spicy coconut tempeh. I love how they come together in no time and make for a satisfying meal any day of the week.
Hey there!
I can't wait to share this Spicy Coconut Tempeh Tacos recipe with you because it’s one of my go-to meals when I want something hearty yet light.
Tempeh is such a fantastic source of plant-based protein, and when it's marinated in coconut coconut milk and spices, it takes on this incredible flavor that’s just out of this world.
Plus, I love how you can customize these tacos with your favorite toppings!
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 versatile protein source, and it really absorbs flavors beautifully. If you can't find it, feel free to swap it out for marinated tofu! Also, don’t stress too much about the toppings; use what you love or have on hand.
Tips & Notes
- •I love to add a sprinkle of nutritional yeast on top for a cheesy flavor without the dairy.
- •If you prefer a milder taste, you can reduce the chili powder and cayenne pepper.
Recipe Variations
- •Sometimes, I’ll add black beans or corn to the tempeh mixture for extra texture and protein.
- •You could also use lettuce wraps instead of tortillas for a lighter option!
Storage & Freezing
Store any leftover tempeh in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet or microwave. The tortillas are best eaten fresh, but you can keep them in a sealed bag for a day or two.
Frequently Asked Questions
Can I make these tacos ahead of time?
Absolutely! The tempeh can be marinated a few hours ahead, and you can even sauté it the day before. Just reheat it when you're ready to serve.
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These tacos are a vibrant explosion of flavors with a delightful kick, thanks to the spicy coconut tempeh. I love how they come together in no time and make for a satisfying meal any day of the week.
Ingredients
Instructions
- 1
In a bowl, whisk together the coconut coconut milk, soy sauce, maple syrup, lime juice, chili powder, and cayenne pepper until well combined.
- 2
Add the cubed tempeh to the marinade and let it soak for at least 10 minutes (or longer if you have time - it really helps the flavors permeate!).
- 3
Heat the olive oil in a skillet over medium heat. Once hot, add the marinated tempeh along with the leftover marinade.
- 4
Cook the tempeh for about 10-12 minutes, stirring occasionally, until it’s golden and slightly crispy on the edges.
- 5
While the tempeh is cooking, warm the corn tortillas in another skillet or directly over an open flame for a few seconds on each side.
- 6
Assemble your tacos by placing a generous scoop of the spicy coconut tempeh on each tortilla.
- 7
Top with sliced avocado, chopped cilantro, and red onion. Serve with lime wedges on the side.
- 8
Dig in and enjoy the vibrant flavors!
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