Tempeh Tacos
These Tempeh Tacos are filled with crumbled tempeh that is deliciously spiced and made so flavorful with a DIY homemade taco seasoning. The tempeh taco "meat" is super easy to cook up and can be ready to enjoy in under 20 minutes. Add your favorite taco toppings and you've got the perfect recipe for a meatless taco night that the whole family will love!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion
- 2 cloves garlic minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon oregano
- ¼-1 teaspoon paprika according to taste and desired spiciness
- 8 ounces tempeh block
- ¼ cup water
Instructions
- Heat oil in medium pan over medium heat. Once hot, add in onion and cook for about 5 minutes until the onion becomes translucent.
- Add in the garlic and cook for 1 more minute.
- Crumble in the tempeh so that it’s in very small pieces and then add in all of the spices. Add in the water and mix to combine. Cook for 5 additional minutes until the tempeh is heated through and the water has thickened/been absorbed.
- Serve with your favorite taco toppings and ENJOY!!
Notes
Storing & freezing tempeh taco "meat":
- Leftovers: Once the tempeh has cooled completely, store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze: Let the tempeh filling cool completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months.
- To reheat: Thaw the frozen tempeh in the refrigerator before reheating on the stovetop or in the microwave until heated through.
Nutrition
Calories: 154kcal | Carbohydrates: 8g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 598mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
