Tempeh tacos are a delicious and satisfying meal that’s perfect for any occasion. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these tacos are a must-try. This recipe will guide you through making flavorful and crispy tempeh tacos that will tantalize your taste buds. Get ready for a fiesta of flavors!
What is Tempeh?
Tempeh is a traditional Indonesian food made from fermented soybeans. It has a nutty flavor and a firm, chewy texture, making it an excellent meat alternative. Unlike tofu, which is made from soy milk, tempeh is made from whole soybeans that have been pressed into a cake and fermented. This fermentation process not only gives tempeh its unique flavor but also makes it easier to digest and more nutritious.
“I love cooking with tempeh because it’s so versatile,” says Chef Anya Sharma, a renowned vegan chef and author. “It readily absorbs flavors, and you can crumble it, slice it, or even bake it whole.”
Ingredients for Tempeh Tacos
For the Tempeh:
- 1 package (8 ounces) tempeh, crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings:
- 12 small corn tortillas
- 1 cup shredded purple cabbage
- 1/2 cup chopped cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
- Your favorite salsa (I recommend trying our homemade vampiro sauce or a spicy sambal tomat)
Crispy Tempeh Tacos
Equipment You’ll Need
- Large skillet
- Mixing bowl
- Spatula
- Serving platter
Let’s Make Tempeh Tacos!
Step 1: Prepare the Tempeh
- Crumble the tempeh into a large bowl. You can adjust the crumble size to your preference; I find a finer crumble works best for tacos.
- Add olive oil and all the spices to the bowl.
- Toss the tempeh until it’s evenly coated with the spice mixture.
Step 2: Cook the Tempeh
- Heat a large skillet over medium heat.
- Add the seasoned tempeh to the hot skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy.
Step 3: Warm the Tortillas
While the tempeh is cooking, you can warm the tortillas. There are a few ways to do this:
- On the stovetop: Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side, until pliable.
- In the oven: Preheat your oven to 350°F (175°C) and wrap the tortillas in foil. Place the foil packet in the oven for 10-15 minutes, until warmed through.
- In the microwave: Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, until warm and pliable.
Assembling Tempeh Tacos
Step 4: Assemble Your Tacos
- Take a warm tortilla and fill it with a generous portion of the cooked tempeh.
- Top with your favorite toppings: shredded cabbage, cilantro, red onion, and a squeeze of lime juice.
- Don’t forget to add a generous dollop of your favorite salsa!
Tips for the Best Tempeh Tacos
- For a smoky flavor, try grilling the tempeh for a few minutes after cooking it in the skillet.
- If you like your tacos extra spicy, add a pinch of cayenne pepper to the tempeh seasoning.
- Get creative with your toppings! You can add diced tomatoes, sliced avocado, vegan sour cream, or your other favorite taco toppings.
Tempeh Tacos FAQs
Can I make this recipe gluten-free?
Absolutely! Make sure to use corn tortillas that are certified gluten-free.
Can I store leftover tempeh filling?
Yes, you can store the cooked tempeh filling in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat before assembling your tacos.
Conclusion
Making delicious and satisfying tempeh tacos at home is easier than you think! This recipe is a great starting point, and you can customize it to your liking. Don’t be afraid to experiment with different toppings and flavors. Enjoy the fiesta of flavors!
