Tempeh Taco Bowl Recipes

TEMPEH TACOS

Tempeh Tacos image

Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.

Provided by Shauntea

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1 (8 ounce) package spicy flavored tempeh, coarsely grated
½ cup vegetable broth
2 tablespoons taco seasoning mix
1 teaspoon dried oregano
½ teaspoon ground red pepper

Steps:

Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 11.4 g, Fat 13 g, Fiber 0.7 g, Protein 10.9 g, SaturatedFat 2.2 g, Sodium 391.6 mg, Sugar 1.9 g

TEMPEH TACO SALAD RECIPE BY TASTY

Tempeh Taco Salad Recipe by Tasty image

Here's what you need: tempeh, olive oil, low sodium soy sauce, garlic powder, chili powder, cumin, avocado, lime, olive oil, salt, pepper, water, green leaf lettuce, cherry tomato, black beans, corn, fresh cilantro, red onion

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 18

Ingredients

8 oz tempeh, 1 package
olive oil, for cooking
3 tablespoons low sodium soy sauce
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 avocado
1 lime, juiced
¼ cup olive oil
salt, to taste
pepper, to taste
3 tablespoons water
4 cups green leaf lettuce, chopped
1 cup cherry tomato, halved
¾ cup black beans
½ cup corn
⅓ cup fresh cilantro, chopped
⅓ cup red onion

Steps:

Cut the tempeh into a medium dice.
In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 36 grams, Fat 43 grams, Fiber 11 grams, Protein 23 grams, Sugar 6 grams

TEMPEH TACOS

Tempeh Tacos image

Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it's seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.

Provided by Ali Slagle

Categories dinner, easy, quick, weekday, weeknight, tacos, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip

Steps:

In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.

TEMPEH TACO BOWL

Tempeh Taco Bowl image

Vegan Tempeh Taco Bowl Recipe - A protein-packed meal made with quinoa, seasoned tempeh, and tons of veggies. Healthier (and cheaper) than takeout for lunch or dinner!

Provided by WKernan

Categories Tempeh

Time 28m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) package tempeh, chopped finely
2 tablespoons water
2 teaspoons taco seasoning
1 1/2 cups cooked quinoa
3 cups chopped romaine lettuce
1 avocado, diced
1 cup frozen corn, thawed
1 red pepper, chopped

Steps:

Heat a large skillet over medium-high heat.
Add 2 tablespoons of water and tempeh, and steam for 5 minutes.
Add taco seasoning, and additional tablespoon of water, and cook an additional 3 minutes.
Split tempeh, quinoa, romaine, avocado, corn, and red pepper evenly between 3-4 bowls, and serve.

Nutrition Facts : Calories 325.4, Fat 15.3, SaturatedFat 2.4, Sodium 54.6, Carbohydrate 36.2, Fiber 7.8, Sugar 2.1, Protein 16.5

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