This taco recipe is simple, protein packed, and filled with flavor. This is a great meal for your Taco Tuesday, or really any day of the week!
Haven’t used tempeh before? Tempeh is a fermented soy product that is a great source of protein, iron, and other vitamins and minerals. Fermented foods, such as tempeh, are also great for gut health.
When crumbled and cooked, as it is in this recipe, the texture is a bit “meaty.”
Serve the tempeh filling in tortillas, wrapped in greens, over nachos, or in a burrito bowl. My favorite taco toppings are avocado, salsa, lettuce, and extra lime juice!
Ten-Minute Tempeh Tacos
A quick taco recipe that is packed with plant-based protein!
Servings: 10 Tacos
Equipment
- Large Pan
Ingredients
- 1 8 oz. package Tempeh, crumbled into small pieces
- 1 tbsp Olive Oil
- 1/2 large White Onion, diced
- 1 large Green Bell Pepper, diced
- 2 tbsp Soy Sauce (I used low-sodium)
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/4 tsp. Black Pepper
- Tortillas and your favorite taco toppings!
Instructions
- Heat a large pan over medium heat with the olive oil. Once hot, add the diced onion and green bell pepper. Sauté for about 5 minutes, or until slightly browning.
- Throw in the crumbled tempeh, soy sauce, and the remaining spices. Sauté for 4-5 more minutes and enjoy with your favorite taco toppings!
