Tempeh Tacos
Mix things up this Taco Tuesday with these Tempeh Tacos! These tacos come together quickly, making them a great meal option for any busy weeknight!
Ingredients
For the Tacos
- 2 cups vegetable stock
- 8-ounce package tempeh
- 1 teaspoon neutral-flavored vegetable oil
- ½ red onion diced (about ½ cup)
- 2 cloves garlic minced
- 3 tablespoons tamari
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne
- pinch red pepper flakes
For Serving
- 6 corn tortillas warmed
- 1 head romaine lettuce shredded (about 2 cups)
- 1 avocado diced
- 1 tomato diced
- 1 jalapeño, seeded and sliced, optional
- Hot sauce optional
Instructions
- Add the stock to a large pan over medium heat, and add the full block of tempeh. Allow to simmer for about half an hour.
- Remove the tempeh from the pan and allow to cool. Save the stock for later use.
- Add the onion and oil to a large pan over medium-high heat. Cook, stirring frequently, until the onion begins to brown and become fragrant, about 5 minutes. Add the garlic and cook for another minute or two.
- Whisk together the tamari, tomato paste, spices, and ½ cup of the reserved vegetable stock
- Crumble the tempeh and add it to the pan along with the vegetable stock mixture. Mix everything well.
- Continue cooking until the mixture is heated throughout, about 5 more minutes. If the mixture gets too dry, add a little more reserved vegetable stock.
- To serve the tacos, fill each tortilla with the tempeh mixture along with lettuce, diced avocado, diced tomato, jalapeño, and hot sauce, if using. Serve hot.