TEMPEH TACOS
Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.
Provided by Shauntea
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
- Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 11.4 g, Fat 13 g, Fiber 0.7 g, Protein 10.9 g, SaturatedFat 2.2 g, Sodium 391.6 mg, Sugar 1.9 g
TEMPEH TACOS RECIPE BY TASTY
Here's what you need: tempeh, olive oil, yellow onion, jalapeño, low sodium soy sauce, cumin, chili powder, garlic powder, black pepper, tortilla
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
- Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
- Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
- Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
- Add soy sauce, cumin, chili powder, garlic powder and black pepper and continue to sauté for 3-5 more minutes or until desired consistency is reached.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram
TEMPEH TACOS
Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it's seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
- Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
- Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
- Divide the filling between the taco shells, then top with chosen toppings.
TEMPEH TACOS
A vegetarian taco! I love this recipe and I personally can't tell the difference between a regular taco and a tempeh taco.
Provided by americancook98
Categories One Dish Meal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Open pack of tempeh.
- Use a bowl and crumble the tempeh into the bowl.
- Get a pan out and put a drop of canola oil in it and let it spread(the ingredients may start to stick without it).
- Put the tempeh into the pan.
- Open the can of tomatoes with a can opener then add the tomatoes to the tempeh.
- Take an onion after after you've peeled it chop up a small amt. and add it to the ingredients in the pan.
- Turn the heat onto medium and stir it occasionally for 5 minutes.
- After the 5 minutes is up put the taco seasoning into the mix. Stir for another 2 minutes.
- Ready to serve when the cooking time is up, you can add any topping you like on your tacos!
Nutrition Facts : Calories 209, Fat 8.9, SaturatedFat 2.1, Sodium 1053.8, Carbohydrate 23.7, Fiber 2.4, Sugar 2.6, Protein 12.4
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- In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
- With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
- While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
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