Tempeh Tacos with Tomato and Lime
A hearty plant-based taco filling with savory crumbles and bright citrus
Why This Recipe Works
Tempeh provides a satisfying, crumbly texture that mimics ground meat perfectly when browned. This filling comes together in one pan, making it an ideal choice for a fast but flavor-heavy weeknight meal.
Instructions
Heat the oil in a 12-inch skillet over medium heat until it shimmers. Add the onion and cook until softened and translucent, about 5 minutes.
Stir in the chili powder, garlic, and oregano and cook until fragrant, about 30 seconds—keep the mixture moving so the garlic does not burn.
Add the crumbled tempeh to the skillet and cook until it is lightly browned and smells nutty, about 5 minutes.
Pour in the tomato sauce, broth, and sugar. Simmer for about 2 minutes, stirring occasionally, until the liquid has thickened and coats the tempeh evenly.
Remove the skillet from the heat and stir in the cilantro and lime juice. Season with salt and pepper to taste.
Divide the filling evenly among the taco shells and serve immediately while the filling is hot and the shells are crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
The filling can be refrigerated in an airtight container for up to 3 days; reheat in a skillet with a splash of water.
