TEMPEH TACOS
Full of flavor and quick to make, these tempeh tacos are a delicious meat-free alternative. Load them with your favorite toppings for a vegan taco that the whole family will love.
Provided by Yumna Jawad
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the olive oil in skillet over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
- Add the diced tempeh to the skillet and cook, stirring occasionally, until the tempeh begins to brown, about 5 minutes.
- Stir in the tomato sauce and taco seasoning to the skillet, and continue cooking with the tempeh until everything is well coated, about 2-3 minutes.
- Serve warm over tortillas with diced avocados, red onions and cashew cream, or your other desired toppings.
Nutrition Facts : Calories 248 kcal, Carbohydrate 25 g, Protein 13 g, Fat 12 g, SaturatedFat 2 g, Sodium 290 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TEMPEH TACOS RECIPE BY TASTY
Here's what you need: tempeh, olive oil, yellow onion, jalapeño, low sodium soy sauce, cumin, chili powder, garlic powder, black pepper, tortilla
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
- Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
- Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
- Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
- Add soy sauce, cumin, chili powder, garlic powder and black pepper and continue to sauté for 3-5 more minutes or until desired consistency is reached.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram
TEMPEH TACOS
Hearty and protein-packed vegan Tempeh Tacos with chili spices, sweet potato and lime. Sweet and smoky, they're filling, flavorful and ready in 25 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
- With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
- While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
- Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!
Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 234 kcal, Carbohydrate 26 g, Protein 13 g, Fat 11 g, SaturatedFat 2 g, Fiber 4 g, Sugar 6 g
TEMPEH TACOS
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
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 TACOS
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
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.
BAJA-STYLE GRILLED TEMPEH TACOS
From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer.
Provided by Eat Your Vegetables
Categories Mexican
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the slaw first: Mix first 6 ingredients (cabbage through ground black pepper) in a large bowl (don't use metal). Cover and place in fridge. Weigh down slaw with canned beans or full pickle jar. Slaw improves the longer it's allowed to mellow. Allow to press for at least 1 hour. When ready to use, squeeze out handfuls to release any excess juice.
- Make the lime cream: Blend ingredients from yogurt to 1/2 t salt in a blender until creamy and smooth. Add more salt or lime juice to taste, if desired. Pour into an airtight container and chill for 1 hour.
- Make the marinade: Whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish.
- Prepare the Tempeh: Boil water in a 2 qt pot. Slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle. Add the tempeh to the water, reduce heat to low and simmer for 10 minutes. Remove pieces with tongs and place directly in marinade dish. Marinate for 1 hour flipping occasionally to cover.
- Preheat the oven to 200. Preheat a greased grill pan over medium-high heat.
- Grill tempeh for 5 minutes on each side, while basting with marinade. Remove from heat and slice into thin strips. Keep warm, covered in foil in the oven while assembling tacos.
- Heat a corn tortilla, spread lime crema down the center, top with slaw, tempeh and then any garnish you like (diced tomato, pickled jalepenos, hot sauce, avocado, lettuce, etc). Fold & eat.
Nutrition Facts : Calories 375.8, Fat 17.3, SaturatedFat 2.8, Sodium 1635.7, Carbohydrate 40.9, Fiber 6.3, Sugar 3.8, Protein 16.3
TEMPEH TACOS
A vegetarian taco! I love this recipe and I personally can't tell the difference between a regular taco and a tempeh taco.
Provided by americancook98
Categories One Dish Meal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Open pack of tempeh.
- Use a bowl and crumble the tempeh into the bowl.
- Get a pan out and put a drop of canola oil in it and let it spread(the ingredients may start to stick without it).
- Put the tempeh into the pan.
- Open the can of tomatoes with a can opener then add the tomatoes to the tempeh.
- Take an onion after after you've peeled it chop up a small amt. and add it to the ingredients in the pan.
- Turn the heat onto medium and stir it occasionally for 5 minutes.
- After the 5 minutes is up put the taco seasoning into the mix. Stir for another 2 minutes.
- Ready to serve when the cooking time is up, you can add any topping you like on your tacos!
Nutrition Facts : Calories 209, Fat 8.9, SaturatedFat 2.1, Sodium 1053.8, Carbohydrate 23.7, Fiber 2.4, Sugar 2.6, Protein 12.4
TEMPEH TACO SALAD RECIPE BY TASTY
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
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
More about "tempeh tacos recipes"
THE BEST VEGAN TEMPEH TACOS • HAPPY KITCHEN
From happykitchen.rocks
RECIPES ARCHIVES - HENRY'S TEMPEH
From tempeh.ca
VEGAN TEMPEH TACOS - MINDFUL AVOCADO
From mindfulavocado.com
AMAZING 30 MINUTE VEGAN TEMPEH TACOS | DAILY VEGAN MEAL
From dailyveganmeal.com
10 BEST TEMPEH RECIPES | YUMMLY
From yummly.com
OUR BEST ORIGINAL TEMPEH TACOS - ANOTHER MUSIC IN A DIFFERENT …
From anothermusicinadifferentkitchen.com
BEST EVER TEMPEH TACO MEAT (READY IN 15 MINUTES, VEGAN …
From liveeatlearn.com
TEMPEH TACOS WITH CABBAGE SLAW | FOOD & WINE
From foodandwine.com
TEMPEH TACOS FROM BETTY GOES VEGAN | OH MY VEGGIES
From ohmyveggies.com
SIMPLE TEMPEH TACOS RECIPE - THE PLANT-BASED DIET
From theplantbaseddiet.com
25 CRAZY EASY TEMPEH RECIPES TO GET BEST TASTE 2022
From heythattastesgood.com
VEGAN MEXICAN TEMPEH TACO MEAT – MY PLANTIFUL COOKING
From myplantifulcooking.com
VEGAN TEMPEH TACO "MEAT" • HAPPY KITCHEN
From happykitchen.rocks
12 TOP TEMPEH RECIPES FOR SIMPLE MEATLESS DINNERS | ALLRECIPES
From allrecipes.com
TEMPEH TACOS WITH CASHEW LIME CREAM - PICK UP LIMES
From pickuplimes.com
25+ VEGAN TEMPEH RECIPES - ELEPHANTASTIC VEGAN
From elephantasticvegan.com
TEMPEH TACOS {QUICK & EASY} - EATING BIRD FOOD
From eatingbirdfood.com
CHIPOTLE TEMPEH TACOS - CONNOISSEURUS VEG
From connoisseurusveg.com
HENRY'S TASTY TEMPEH TACOS (VEGAN, GLUTEN-FREE, NUTRITIOUS)
From tempeh.ca
TEMPEH TACOS | SIMPLY HEALTHY VEGAN
From simplyhealthyvegan.com
TEMPEH TACOS (EASY VEGAN TACO "MEAT") - THE HIDDEN VEGGIES
From thehiddenveggies.com
EASY VEGAN TEMPEH TACOS RECIPE - ANY REASON VEGANS
From anyreasonvegans.com
TEMPEH TACOS - FOOD WITH FEELING
From foodwithfeeling.com
HOMEMADE TEMPEH TACOS BY REAL FOOD BY DAD
From realfoodbydad.com
EASY TEMPEH TACOS - RUNNING ON REAL FOOD
From runningonrealfood.com
BLACK BEAN TEMPEH TACOS (HIGH PROTEIN, VEGAN) - THE GARDEN GRAZER
From thegardengrazer.com
HEAVENLY KIMCHI TEMPEH TACOS | LIVE EAT LEARN
From liveeatlearn.com
TEMPEH TACOS (EASY, QUICK & HEALTHY!) - CADRY'S KITCHEN
From cadryskitchen.com
TEMPEH FISH TACOS - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
TEMPEH TACOS {BEST HEALTHY RECIPE} - LAVENDER & MACARONS
From lavenderandmacarons.com
HOW TO COOK WITH TEMPEH—AND 5 RECIPES TO GET YOU STARTED
From realsimple.com
TEMPEH TACOS RECIPE - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
BBQ TEMPEH TACOS – BACHAN'S
From bachans.com
TEMPEH TACOS - HEY NUTRITION LADY
From heynutritionlady.com
THE SIMPLEST TEMPEH TACOS | OREGONIAN RECIPES
From recipes.oregonlive.com
BBQ TEMPEH TACOS WITH VEGAN RANCH - THIS SAVORY VEGAN
From thissavoryvegan.com
TEMPEH TACOS — TEMPEH MEADES
TEMPEH & MUSHROOM TACOS RECIPE | EATINGWELL
From eatingwell.com
TURKEY (OR BEEF OR TEMPEH) TACOS RECIPE | PAMELA SALZMAN & RECIPES
From pamelasalzman.com
TEMPEH TACOS WITH CREAMY AVOCADO CILANTRO SAUCE
From avocadopesto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love