After writing up my recipe for Tempeh Burgers the other day, and talking about my new found love for tempeh, I decided to take it a step further and try something beyond “just a burger.” I decided to give tempeh tacos a try because I’ve never made them before and they just sounded good. As good a reason as any, I guess.
This recipe is so easy that it I can’t believe I never tried it before. Seriously, a half hour from start to finish, including prep time. I served my tacos with some refried black beans.
1 package tempeh, crumbled. Note: For gluten free, check ingredients. Some tempeh is not gluten free.
2 tablespoons olive oil
1 small onion, chopped and divided
2 tablespoon tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup water
Taco Filling: lettuce, tomatoes, onions, cilantro, salsa, jalapenos, avocado, lime juice…
Remove the tempeh from the package and crumble into small pieces.
Combine the cumin, coriander, chili powder, garlic powder, and onion powder.
Heat the oil over medium heat. Add half the onion (reserve the other half for taco filling), and cook until soft (about 5 minutes). Add the tempeh and cook for about two more minutes. Stir in the tamari and the spice mixture. Add about 1/4 cup of water. Cook until heated through, the water has evaporated, and the tempeh is slightly browned.
Heat your tortillas. Place a couple spoonfuls of tempeh on each tortilla. Top with the fillings of your choice.