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 to 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).
Mango Salsa is a perfect summer addition to tempeh tacos. Fresh mangoes, along with chilis, onions, tomatoes, and cilantro complement the spicy flavor of the tempeh tacos.
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 a 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 heart 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.
Tempeh Tacos with Mango Salsa
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
- ½ small onion, chopped
- 2 tablespoon tamari
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup water
- corn tortillas
- Mango Salsa
- 1 medium mango, chopped
- 1 medium tomato, chopped
- ½ cup onion, chopped.
- 1 Serrano chili, seeded and minced
- 1 lime
- 1 Tablespoon cilantro, chopped
- Remove the tempeh from the package and crumble into small pieces.
- Add the chili powder, garlic powder, onion powder, and tarmari and mix with the tempeh. Set aside as you make the mango salsa.
- 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 mixture and cook for about two more minutes. 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.
- Serve with Mango Salsa, avocado, and other toppings of your choice.
- Mango Salsa
- Combine all the ingredients. Squeeze the lime over the salsa and stir gently to combine
Have you tried tempeh?
Weekly Linkups
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 Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
The Runners’ Roundup with Rachel , Deborah, Lisa, Smitha, Jenn, and Me!
The Weekly Run Down with Deborah and Kim
I have been really into Tempeh the last few months and love using it for all kinds of things. Looks delish! Thanks for linking up
I sometimes forget how easy tempeh is to work with. And it’s perfect for a recipe like this.
Hmm! Maybe I will have to make tacos tonight! I love tempeh and these look delicious. Thanks for posting!
They are so easy to make too! For some reason, I hadn’t made them in a while but I think they’ll be part of the regular rotation now.
Oooh! I think my son would love this! Pinning for later.
I’ll bet he’ll love them. They’re quick and easy to make and very good too.
Tacos are always a good idea! I haven’t had tempeh in awhile, over 9 months so I guess a long while. The salsa screams summer, love the addition of mango! Will have to give these a try. Thank you for linking up and sharing it with us!