These tempeh tacos have a satisfying texture and rich flavor that pairs well with black beans, salsa and guacamole.
Tempeh Tacos [Vegan]
For the Tempeh:
- 12 oz tempeh, sliced into 12 strips
- 2 1/2 cups water or vegetable stock
- 3 tablespoon tamari
- 1 tablespoon liquid sweetener
- 2 green onions, sliced
- 2 teaspoons ground cumin
- 2 teaspoons red chile powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon sea salt
For the Vegetables:
- 1 teaspon olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, sliced
- sea salt, to taste
For the Tacos:
- 12 corn tortillas, fried or grilled
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 orange, segmented
- In a saucepan, combine tempeh with the water, tamari, sweetener and green onions. Bring to a simmer and cook for 30 minutes. Add additional liquid only if necessary to cover. Once cooked, remove the tempeh and place on a rack or plate to cool.
- In a small bowl, combine the cumin, red chile powder, oregano and salt. Use this mixture to liberally coat the simmered tempeh.
- If you prefer bite–size pieces of tempeh, you can slice each piece into 3 or 4 small pieces before seasoning.
- In a large fry pan, heat 1 teaspoon of oil and sauté the onion and peppers until just soft. Add the garlic and stir until just aromatic. Remove the vegetables and set aside.
- In the same fry pan as you used to cook the vegetables, heat the remaining tablespoon of oil and add the tempeh. Pan–fry, turning frequently, just until browned and being sure to keep the heat moderate as to not scorch or burn the seasoning on the tempeh.
- Add the cooked vegetables back to the pan to reheat and incorporate them with the tempeh. Add a few tablespoons of water or other liquid if the mixture seems dry.
- To assemble the taco, spoon some of the tempeh and vegetable mixture onto a griddle–toasted corn tortilla. Garnish with cilantro leaves and a bit of fresh lime juice. Serve with fresh orange slices.