Tempeh Tacos!
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Tempeh is full of plant protein, low calorie and super easy to add to all kinds of recipes. If you’re low on time you can skip marinating (although it does infuse the tempeh with full flavor!) and simply use steamed tempeh with marinade ingredients and fry them up. Either way, these tacos are a go to favorite in our household and can be changed up with seasonal ingredients too! There are actually three recipes in one here, Guacamole, ‘Refried' beans and Marinated Tempeh. These go great in tacos OR over rice!
Taco Ingredients
Makes 5-6 Tacos
my favorite gluten free tortillas hold up really well with jam packed taco ingredients!
1 package tortillas of your choice (my favorite are Seite Brand Cassava) follow package for warming instructions
1 cup refried beans (canned vegetarian or follow recipe below for quick and flavorful beans!)
1/4 cup shredded plant based cheddar cheese (my favorite is Daiya brand)
1/2 small onion diced
2 Tbl olive oil
1 package Tempeh crumbled and steamed for five minutes (follow marinating recipe below)
1 cup fresh guacamole (see recipe below)
1 cup shredded purple or green cabbage
fresh cilantro for garnish
*optional toppings : fresh sliced radish, diced tomato, salsa, pan fried peppers
Cook the tempeh until the moisture has been mostly absorbed.
Marinated Tempeh
5 Tbl Apple Cider Vinegar
2 tsp Power Mex Spice Beast Blend (or 1/4 tsp each Garlic, onion, paprika, red pepper, oregano, & Basil)
1/2 tsp Chili Powder
1/4 tsp ground cumin
2 Tbl Liquid Aminos or Soy Sauce
6 Tbl water
*Optional 2 Tbl your favorite hot sauce!
Mix all marinade ingredients with a whisk in a shallow glass container and add crumbled steamed tempeh and cover for 1-2hrs or overnight. In a medium skillet heat the olive oil and add marinated tempeh. Cook over medium heat and stir occasionally until most of the moisture has been absorbed and the tempeh begins to brown. Remove and set aside.
**If you’re low on time, skip the marinade and toss all ingredients into a frying pan with the crumbled steamed tempeh and cook until liquid is absorbed and well combined.
‘Refried’ Beans
1 can pinto beans drained and rinsed
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup water
In a small saucepan over low heat add the pinto beans and water and then use a fork or potato masher to mash them to your desired consistency. Add all the spices and continue to blend over low heat until well combined and heated through. Remove from heat and set aside.
Quick Guacamole
Juice of 1/2 lime
1 avocado
1/4 tsp salt
pepper to taste
4 Tbl diced red onion
4 Tbl diced seeded plum tomato
Dash of garlic powder
*optional : fresh cilantro to taste
In a shallow bowl mash the avocado with lime juice. Add all other ingredients and mix thoroughly.
