Smoky Tempeh Tacos
A plant-based spin on ground beef tacos. Trust me, you won't miss the meat with these!
Servings 6 tacos
Equipment
- Food processor
- Skillet
Ingredients
For Tempeh Taco Meat
- 1 8 oz package of tempeh, cut into cubes
- 1 ½ Tbsp olive oil
- 1 large garlic clove, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup canned tomato sauce
For the Tacos
- 6 corn tortillas
- Optional toppings: avocado, slaw, pickled onions, cilantro, lime
Instructions
- Add the tempeh, ½ Tbsp of olive oil, garlic, cumin, chili powder, onion powder, smoked paprika, salt, and black pepper into the bowl of a food processor. Pulse everything in the food processor until it resembles coarse ground meat crumbles. This will be your taco meat.
- Heat the remaining olive oil in a large skillet over medium high heat. Add the tempeh taco meat into the skillet and cook for about 6-8 minutes, until it starts to turn brown and crispy.
- Stir in the tomato sauce and cook for another 2-3 minutes. Transfer taco meat to a bowl if consuming immediately, or allow to cool and then transfer to an airtight container if you plan on eating it later.
- To assemble the tacos, slightly heat up your corn tortillas over a low flame on the stove. Spoon about ¼ cup of taco meat into each tortilla. Finish off with toppings of choice and dig in!