How is the tempeh prepared for these tacos?

It's simmered in water, tamari, sweetener, and green onions for 30 minutes, then coated with a blend of cumin, chile powder, oregano, and salt before pan-frying.

Can I make the tempeh filling ahead of time?

Yes, the cooked tempeh and vegetable mixture can be prepared in advance and reheated in the pan before assembling the tacos.

What kind of tortillas are recommended for these tempeh tacos?

The recipe suggests using 12 corn tortillas, which can be either fried or grilled for the best texture.

What fresh garnishes are used for these tacos?

The tacos are garnished with fresh cilantro leaves, a squeeze of fresh lime juice, and served with fresh orange slices.

How do I prevent the seasoning on the tempeh from burning during pan-frying?

It's important to keep the heat moderate while pan-frying and turn the tempeh frequently to ensure it browns without scorching the spices.

4 years ago

Tempeh Tacos
[Vegan]

RO By: Rouxbe

Author Bio

Rouxbe is the world's leading online culinary school with over half a million students across... Read More

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Two griddle-toasted corn tortillas filled with browned, seasoned tempeh and sauteed red bell peppers and onions, garnished with fresh cilantro and a lime wedge.

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Discover more recipes with these ingredients

Tempeh Tacos [Vegan]

Dairy Free

Vegan

These tempeh tacos have a satisfying texture and rich flavor that pairs well with black beans, salsa and guacamole.

Ingredients You Need for Tempeh Tacos [Vegan]

For the Tempeh:

12 oz tempeh, sliced into 12 strips
2 1/2 cups water or vegetable stock
3 tablespoons 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 teaspoon 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

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How to Prepare Tempeh Tacos [Vegan]

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, 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.