Looking for an easy, delicious, and vegan weekday meal to throw together tonight? Look no further! These tempeh tacos take no more than 20 minutes to prepare and they’re the real McCoy.
What You’ll Need:
- corn tortillas
- 1 8oz block of tempeh
- 1/4 yellow onion
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1/4 tsp oregano
- 1/4 tsp cayenne pepper
- 2/3 cup of water
- tomato
- red onion
- lettuce
1. Saute those onions
Heat 1 Tbsp of olive oil in a small to medium skillet and dice up the yellow onion. Toss the onion into the pan and stir occasionally until soft and fragrant.
2. Break up the tempeh
Break or chop up the tempeh into small pieces like ground beef and add to the skillet once the onions are softened. Stir occasionally and cook until the tempeh begins to brown.
3. Spicy
Add the chili powder, cumin, paprika, garlic powder, oregano, cayenne pepper, black pepper, and sea salt to the skillet. Pour in 2/3 a cup of water and stir together until the spices thoroughly coat the tempeh and onions. Cook while stirring occasionally until the water is evaporated.
4. Chop Chop
While the spices soak the tempeh and the water evaporates, chop up the tomato, red onion, and lettuce for toppings. Feel free to add any additional toppings such as avocado or cilantro.
5. Tacos Assemble!
Once the water has cooked out of the skillet, assemble your tacos! Personally, I stacked the ingredients shell first, then tempeh, onion, tomato, and lettuce. Feel free to also add hot sauce or French dressing for an extra kick!
If you enjoy tempeh, check out how we made tempeh gyros with tzatziki sauce and tempeh hot wings. And don’t forget to read our blog post about all the wonderful things about tempeh!
