Description
Tempeh Tacos offer a flavorful and hearty plant-based twist on traditional tacos, combining crispy, seasoned tempeh with vibrant fresh vegetables, creamy avocado slices, and a zesty lime-yogurt sauce, all wrapped inside warm tortillas for a delicious and satisfying meal.
Ingredients
Main Ingredients
- 8 oz (225 g) tempeh, crumbled
- 8 small corn or flour tortillas
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup corn
- 1/2 cup shredded cabbage
- 1 avocado, sliced
- 1/4 small red onion, diced
- 1/4 cup fresh cilantro
- Lime wedges, for serving
Sauce
- 1/3 cup Greek yogurt or vegan yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon chili powder
Instructions
- Prepare Tempeh: Crumble the tempeh into small, bite-sized pieces to ensure they cook evenly and get crispy.
- Make Seasoning Mix: In a bowl, mix together the soy sauce, fresh lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to create a flavorful seasoning blend.
- Combine Tempeh and Seasoning: Toss the crumbled tempeh with the seasoning mixture, ensuring all pieces are well coated for maximum flavor.
- Cook Tempeh: Heat olive oil in a skillet over medium-high heat. Add the seasoned tempeh and cook for 6 to 8 minutes, stirring occasionally, until it becomes browned and slightly crispy.
- Add Corn: Stir in the corn and cook for an additional 2 minutes to warm through, allowing the corn to slightly caramelize and blend with the tempeh flavors.
- Prepare Sauce: While tempeh cooks, whisk together Greek yogurt (or vegan yogurt), lime juice, honey (or maple syrup), and chili powder until smooth and creamy.
- Warm Tortillas: Heat the tortillas in a dry skillet for 30 seconds to 1 minute per side until warm and pliable, ready for filling.
- Assemble Tacos: Fill each warmed tortilla with shredded cabbage, a generous scoop of seasoned tempeh and corn mixture, sliced avocado, diced red onion, and fresh cilantro.
- Add Sauce and Serve: Drizzle the lime-yogurt sauce over the tacos, serve with lime wedges on the side for extra brightness, and enjoy immediately.
Notes
- For a vegan version, use vegan yogurt and maple syrup in the sauce.
- You can substitute tempeh for tofu if preferred, but tempeh provides a firmer texture.
- Adjust the chili powder amount to taste for spice preference.
- Warm tortillas prevent them from breaking while folding.
- Leftover filling can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Tacos
- Method: Stovetop
- Cuisine: Mexican-Inspired
