Tempeh Tacos
Savory, nutty plant-based tacos with a rich, spice-bloomed sauce
Why This Recipe Works
Tempeh's naturally nutty flavor and firm texture make it an ideal plant-based protein for tacos. Blooming the chili powder and oregano in hot oil before adding the liquid builds a deep, savory foundation that rivals any traditional meat filling.
Instructions
Heat the oil in a large skillet over medium heat until it shimmers. Add the onion and cook until softened and translucent, about 5 minutes.
Stis in the chili powder, garlic, and oregano. Cook until fragrant, about 30 seconds—this blooms the spices in the oil to create a fuller flavor.
Add the crumbled tempeh and stir to coat the pieces thoroughly in the spice mixture.
Pour in the tomato sauce and vegetable broth, then stir in the brown sugar. Simmer the mixture over medium-low heat until the sauce has thickened and the flavors have melded, about 10 minutes.
Remove the skillet from the heat and stir in the cilantro and lime juice. Season with salt and pepper to taste.
Warm the taco shells in a 350-degree oven until crisp and fragrant, about 5 minutes. Fill the shells with the tempeh mixture and serve immediately while the filling is hot and the shells are crunchy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate tempeh filling for up to 3 days.
