Tempeh Tacoes

 
Tempeh Tacoes with Fried Green Plantains.

Tempeh Tacoes with Fried Green Plantains.

 

These tacoes are lit 🔥 and will be some of the best you'll ever eat!

Ingredients

  • 12 oz. tempeh, sliced into 12 strips
  • 2 1/2 cups water
  • 1 tbsp. all-purpose seasoning
  • 3 tbsp. tamari
  • 2 green onions, sliced
  • 2 tsp. ground cumin
  • 2 tsp. red chile powder
  • 1/2 tsp. Mexican oregano (or regular), may also sub with Italian seasoning
  • 1/2 tsp. sea salt
  • 1 tbsp. olive oil (optional)
  • 1/2 onion, sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, diced
  • Salt to taste
  • Corn tortillas

Optional toppings for Serving:

  • Salsa
  • Guacamole or avocado
  • Black beans
  • Corn

Directions

Simmer Tempeh:

  1. In a saucepan, combine tempeh with the water, tamari, all-purpose seasoning and green onions - try to find an all-purpose seasoning that does not have added salt. Click here to see the seasoning that I use. If your all-purpose seasoning has salt you may need to add less to prevent the tempeh from becoming too salty.
  2. Simmer tempeh for 30 minutes. Add additional liquid only if necessary to cover.
  3. Once cooked, remove the tempeh and place on a rack or plate to cool.

Note - Prepare the tempeh seasoning mix and sauté the vegetables from the instructions below while the tempeh is simmering.

Season Tempeh:

  1. In a small bowl combine the cumin, red chili powder, oregano and salt - if your all-purpose seasoning contained salt you may not need to add additional salt here.
  2. Coat the simmered tempeh with this mixture and set aside.

Note - If you prefer bite sized pieces of tempeh, you can slice each piece into 3 or 4 small pieces before seasoning.

Sauté Vegetables:

  1. In a large fry pan, dry sauté the onion and peppers until just soft. Add the garlic and stir until just aromatic. Remove the vegetables and set aside.  Alternatively, you can fry with oil.

Pan fry Tempeh:

  1. In the same fry pan as you used to cook the vegetables, fry the tempeh with olive oil, turning frequently, just until browned and being sure to keep the heat moderate as to not scorch or burn the seasoning on the tempeh.  Alternatively, you can dry sauté this too.  Whichever method that you use, be sure to add water if tempeh starts to stick.
  2. Add the cooked vegetables back to the pan to reheat and incorporate them with the tempeh. Add a few tablespoons of water or other liquid if the mixture seems dry.

Serve

You must warm/toast the corn tortillas before eating.  My favorite way to do this is to use a George Forman grill or panini press to briefly heat them.  You can also heat them in a pan, the package typically has additional instructions for recommended preparation.  Once you have toasted them add the tempeh mixture and your toppings of choice!

Optional toppings:

  • Salsa
  • Guacamole or avocado
  • Corn
  • Black beans

barrrington goldson