Tempeh Tacos

Shake up your taco game with these smoky and hearty tempeh tacos with corn, cilantro, and avocado. The recipe is incredibly easy, fresh, healthy, and it might just become your new taco obsession!

Course Main Course

Cuisine American, Mexican

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 10

Servings servings

Calories 387kcal

Author Sina

Equipment

1 chopping board
1 large knife
1 large pan

Ingredients

7 oz tempeh
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 teaspoon liquid smoke
1 onion, finely chopped
1 teaspoon soy sauce
2 tablespoons water
1 teaspoon maple syrup
1 teaspoon cumin
8 taco shells
2 cups Romaine lettuce, sliced
1 cup red cabbage, sliced
1/2 cup fresh cilantro
1 cup frozen or canned corn
1 avocado, diced
1 cup unsweetened soy or coconut yogurt
1 clove of garlic, minced or finely chopped
salt, to taste
black pepper, to taste

Instructions

Cut the tempeh into cubes.
Heat some olive oil in a large pan. Then add the tempeh cubes, spices, soy sauce, and liquid smoke. Stir and cook on high heat for about 5 minutes.
In the meantime, finely chop the onion.
Then add it to the tempeh.
Pan-fry for another 3-4 minutes.
Cut the Romaine lettuce and the red cabbage into slices.
Dice the avocado. Cut the green onions into rings.
In a small bowl, combine the plant-based yogurt, minced or finely chopped garlic, salt, and pepper. Stir well.
Arrange everything in taco shells.
Drizzle with the vegan garlic yogurt and fresh lime juice.

Notes

The filled taco shells with yogurt sauce will get a bit soggy after a few hours. So I recommend eating the tacos on the same day within a few hours.
If you store the tempeh and vegetables in separate containers, everything will last up to 3 days.
Tempeh freezes really well. So you could easily double the batch and freeze part of it for later.

Nutrition