Tempeh tacos make a terrific meal for Meatless Monday! They are nutritious and delicious, as well as a fast and easy recipe to prepare. They are also a great introduction into the use of tempeh in vegan and vegetarian recipes. They are also gluten free (check the label on your tempeh, not all of them are gluten free).
For me, tempeh was an acquired taste. It took me a while to learn how to prepare it properly, but when I did, I finally came to appreciate its subtle flavor, as well as its versatility.
Tempeh is a fermented soy product that has a chewy texture and somewhat nutty flavor. It is very nutritious and contains many health promoting phytochemicals such as isoflavones. The fermentation process produces natural antibiotic agents but leaves the desirable soy isoflavones intact.
Tempeh is a complete protein food that contains all the essential amino acids. Isoflavones have many health benefits: they strengthen our bones, help to ease menopausal symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh has all the fiber of the soybeans and even has some digestive benefits from the enzymes formed during the fermentation process.
Terrific Tempeh Tacos
This recipe is very easy and fast. It takes only about 30 minutes and then you’ll be enjoying these delicious tempeh tacos.
- 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
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup water
- corn tortillas
- 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 ¼ 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.
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Tina and Deborah
Meatless Monday with Annmarie
Bonnie, the Pin Junkie
Tip Tuesday with Debbie in Shape
Wednesday Wisdom with Nanna’s Wisdom
That Friday Blog Hop with xoxo Rebecca
The Blog Booster Party with Kathleen
Have you tried tempeh before? What did you think?