Tempeh Tacos
These hearty and protein-packed vegan Tempeh Tacos boast a delightful blend of chili spices, sweet potato, and lime. Sweet and smoky, they are incredibly filling, bursting with flavor, and come together in just 25 minutes for a quick and satisfying meal!
Instructions
- 1
In a small mixing bowl or large liquid measuring cup, whisk together the water (0.25 cup), lime zest and juice (1 medium), pure maple syrup (1 tbsp), ground chili powder (2.5 tbsp), liquid smoke (2 tsp), smoked paprika (2 tsp), ground cumin (1 tsp), garlic powder (1 tsp), and onion powder (1 tsp). Set aside.
- 2
Using a box grater, plane-style grater, or the shredding blade of a food processor, shred the sweet potato (1 small) (no need to peel it). You should have about 2 heaping cups. Set aside.
- 3
Heat the extra virgin olive oil (1 tbsp) in a large nonstick skillet over medium heat. Break the tempeh (8 ounces) into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the shredded sweet potato (1 small), dispersing it evenly with the tempeh. Stir in the low sodium soy sauce (3 tbsp). Cook until the sweet potato begins to soften, about 4 minutes more.
- 4
While the sweet potato cooks, warm the [corn or flour tortillas]. Spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. Alternatively, warm them in an ungreased skillet for a minute or two on each side. To keep warm, stack them, then wrap in foil or keep in a 200 degree F oven until ready to serve.
- 5
Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm [corn or flour tortillas], add any desired [diced avocado], [thinly sliced jalapeño], [chopped fresh cilantro], and [salsa], then enjoy!
Nutrition Facts
Per portion