Vegan Tempeh Tacos
Meaty vegan taco filling with fresh veggies and crispy, chewy fried tortillas.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
For the Tempeh
- 8 ounces tempeh
- 2 tablespoons vegetable oil , plus more for the tortillas
- 1/2 onion , chopped
- 1/2 red bell pepper , chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon corn starch
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ancho chili powder
- 3 tablespoons tomato paste
- 4 tablespoons water
For the Tacos
- Corn tortillas
- Avocados , sliced
- Red cabbage , sliced
- Fresh cilantro
- Radish Salsa
On the large holes of a box grater, grate the tempeh. Set aside.
In a small bowl combine chili powder, cumin, corn starch, salt, onion powder, garlic powder, ground coriander, and ancho chili powder. Add the tomato paste and water and mix thoroughly. Set aside.
Heat 2 tablespoons olive oil in a large pan over medium heat. Once hot, add the onions and peppers. Cook, stirring frequently, 3-4 minutes until softened. Add the grated tempeh and spice mix and stir to coat everything in the spices. Allow to cook, stirring occasionally, until heated through.
Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Once hot, add a corn tortilla and swirl it around in the oil. Let cook 1-2 minutes per side or until beginning to char and crisp. Remove from the pan, add more oil as necessary, and continue with as many tortillas as desired.
To assemble the tacos, add a spoonful of the tempeh mixture topped with avocado, cabbage, cilantro, lime juice, and radish salsa.
Calories: 268kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Sodium: 916mg | Potassium: 663mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 42mg | Calcium: 112mg | Iron: 3.3mg