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Tempeh Tacos

by Rachel Gaewski featured in Meatless Tacos 5 Ways

Under 30 min

Inspired by ohmyveggies.com

Under 30 min

Ingredients

for 2 servings

  • 8 oz
    tempeh, 1 package (825 g)
  • 1 tablespoon
    olive oil
  • ¼ yellow onion, diced
  • 1 jalapeño, diced
  • ¼ cup
    low sodium soy sauce (60 mL)
  • 1 teaspoon
    cumin
  • 2 teaspoons
    chili powder
  • 2 teaspoons
    garlic powder
  • black pepper, to taste
  • tortilla, to serve
    Calories 320
    Fat 19g
    Carbs 15g
    Fiber 1g
    Sugar 1g
    Protein 25g

Estimated values based on one serving size.

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Preparation

  1. Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
  2. Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
  3. Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
  4. Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
  5. 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.
  6. Serve on warm tortillas with desired taco toppings.
  7. Enjoy!
 

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