Tempeh Tacos
If you’re on the lookout for a fresh and delicious twist on taco night, look no further than these Tempeh Tacos! They are not only packed with flavor but are also incredibly easy to prepare. Tempeh serves as the perfect protein-packed base, taking on the spices beautifully and offering a satisfying texture. Whether you’re a seasoned vegan or just someone who wants to try something new, these tacos are sure to impress your taste buds and leave everyone asking for seconds!
Why It’s Crowd-Pleasing
These Tempeh Tacos are a fantastic option for gatherings, dinner parties, or a cozy family meal. The smoky and spicy flavor profile is a hit among both vegans and non-vegans alike. Plus, with customizable toppings, everyone can make their tacos just how they like them. The combination of sweet potatoes and tempeh creates a hearty filling that is nutritious, satisfying, and bursting with flavor. You can feel good about serving these tacos because they’re not only delicious but also packed with protein, fiber, and essential nutrients!
What You’ll Need
- 1 cup water
- 1 medium lime, zest and juice (about 2 tablespoons juice and 1 teaspoon zest)
- 1 tablespoon pure maple syrup
- 2 tablespoons ground chili powder
- 2 teaspoons liquid smoke (optional; if not using, consider adding 1/2 teaspoon chipotle chili powder for a spicy kick)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small sweet potato, scrubbed
- 1 tablespoon extra virgin olive oil
- 8 ounces tempeh (I used Lightlife Original)
- 3 tablespoons low sodium soy sauce
- Corn or flour tortillas
- Toppings: diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa
Equipment & Tools
- Skillet: For sautéing the tempeh and sweet potatoes.
- Pot: To steam the sweet potato until tender.
- Cutting board and knife: For chopping and prepping ingredients.
- Mixing bowl: To combine the marinade ingredients.
Tempeh Tacos — Do This Next
Step 1: Prepare the Sweet Potato
Begin by steaming your sweet potato. Place it in a pot with 1 cup of water, cover, and bring to a boil. Allow it to steam for about 15-20 minutes, or until tender. Once cooked, set aside to cool, then peel and dice into small cubes.
Step 2: Make the Marinade
In a mixing bowl, combine the lime zest, lime juice, maple syrup, chili powder, liquid smoke (if using), smoked paprika, cumin, garlic powder, and onion powder. Stir well to create a delicious marinade.
Step 3: Prepare the Tempeh
Cut the tempeh into small cubes or crumble it with your hands for a chunkier texture. In a skillet over medium heat, add the olive oil. Once hot, add the tempeh and sauté for about 5 minutes until it begins to brown.
Step 4: Combine Tempeh and Marinade
Pour the marinade over the sautéed tempeh and add the diced sweet potato. Stir well to coat everything evenly. Add the low sodium soy sauce and cook for an additional 5-7 minutes, stirring occasionally until the tempeh absorbs the flavors and is heated through.
Step 5: Warm the Tortillas
In a separate skillet, warm the corn or flour tortillas over medium heat for about 30 seconds on each side, until they are pliable and slightly toasted.
Step 6: Assemble Your Tacos
Spoon the tempeh and sweet potato mixture into the warm tortillas. Top with diced avocado, jalapeño slices, fresh cilantro, and your favorite salsa. Serve immediately!
Adaptations for Special Diets
- Gluten-Free: Use corn tortillas to keep this recipe gluten-free.
- Low-Carb: Skip the tortillas and turn this into a taco bowl with greens instead.
- Spicy: Add more chipotle chili powder or diced jalapeños to crank up the heat.
- Sweetener Alternatives: Use agave syrup or coconut sugar in place of maple syrup if preferred.
What Not to Do
Here are a few tips to ensure your Tempeh Tacos turn out perfectly:
- Don’t skip marinating the tempeh; it’s crucial for flavor absorption.
- Avoid overcooking the sweet potato, as it can become mushy and lose its texture.
- Do not use high-sodium soy sauce unless you prefer a saltier flavor.
- Don’t forget to warm your tortillas; they taste much better when they’re fresh and slightly toasted.
Refrigerate, Freeze, Reheat
These Tempeh Tacos can be stored for later enjoyment. Here’s how:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the tempeh and sweet potato mixture separately for up to 2 months. Just ensure it is in a freezer-safe container.
- Reheat: When ready to eat, simply reheat the filling in a skillet over medium heat or in the microwave until warmed through.
Ask the Chef
Can I use other vegetables instead of sweet potatoes?
Absolutely! You can substitute sweet potatoes with other vegetables like zucchini, bell peppers, or even mushrooms. Just make sure to adjust cooking times accordingly.
What can I serve with these Tempeh Tacos?
These tacos pair wonderfully with a side of black beans, a fresh salad, or some crunchy tortilla chips with guacamole. They also make a great addition to a taco bar setup for entertaining!
How can I make these Tempeh Tacos spicier?
To add more heat, you can increase the amount of chipotle chili powder or add some diced fresh jalapeños. A dash of hot sauce can also do wonders!
Can I prepare the filling ahead of time?
Yes! You can make the tempeh and sweet potato filling a day ahead. Just store it in the refrigerator and reheat before serving.
Bring It Home
Now that you have everything you need to make these delectable Tempeh Tacos, it’s time to roll up your sleeves and get cooking! The beauty of this recipe lies in its versatility, so feel free to get creative with your toppings and sides. Whether you’re hosting a taco night or simply want a quick weeknight dinner, these tacos are a fantastic choice. Enjoy every bite and share your creations with friends and family. Happy cooking!
Tempeh Tacos
Ingredients
Equipment
Method
- Begin by steaming your sweet potato. Place it in a pot with 1 cup of water, cover, and bring to a boil. Allow it to steam for about 15-20 minutes, or until tender. Once cooked, set aside to cool, then peel and dice into small cubes.
- In a mixing bowl, combine the lime zest, lime juice, maple syrup, chili powder, liquid smoke (if using), smoked paprika, cumin, garlic powder, and onion powder. Stir well to create a delicious marinade.
- Cut the tempeh into small cubes or crumble it with your hands for a chunkier texture. In a skillet over medium heat, add the olive oil. Once hot, add the tempeh and sauté for about 5 minutes until it begins to brown.
- Pour the marinade over the sautéed tempeh and add the diced sweet potato. Stir well to coat everything evenly. Add the low sodium soy sauce and cook for an additional 5-7 minutes, stirring occasionally until the tempeh absorbs the flavors and is heated through.
- In a separate skillet, warm the corn or flour tortillas over medium heat for about 30 seconds on each side, until they are pliable and slightly toasted.
- Spoon the tempeh and sweet potato mixture into the warm tortillas. Top with diced avocado, jalapeño slices, fresh cilantro, and your favorite salsa. Serve immediately!
Notes
- Don’t skip marinating the tempeh; it’s crucial for flavor absorption.
- Avoid overcooking the sweet potato, as it can become mushy and lose its texture.
- Do not use high-sodium soy sauce unless you prefer a saltier flavor.
