Tempeh Tacos

Tempeh Tacos offer a delightful twist to traditional tacos, featuring nutty-flavored and tender-yet-firm tempeh as the star ingredient. Unlike using pre-made seasoning packets, we’ve created our own taco mix that perfectly complements the tempeh, adding depth without overpowering its natural taste. Blooming the spices briefly in hot oil enhances the filling’s flavor, creating a rich and satisfying taco experience. The taco sauce, made with a combination of tomato sauce and vegetable broth, provides a light and cohesive base, balanced with a touch of sweet and sour from brown sugar and lime juice. To make this recipe gluten-free, use gluten-free tempeh and taco shells, either store-bought or homemade. Warm the taco shells in the oven before serving and garnish with your favorite taco toppings for a delicious and customizable meal.

SERVES 4 TO 6

INGEDIENTS:

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 tablespoons chili powder
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 pound tempeh, crumbled into ¼-inch pieces
• 1 (8-ounce) can tomato sauce
• 1 cup vegetable broth
• 1 teaspoon packed brown sugar
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper
• 12 taco shells

INSTRUCTIONS:

1. In a 12-inch skillet, heat the oil over medium heat until shimmering. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the chili powder, minced garlic, and dried oregano, and cook until fragrant, about 30 seconds.
3. Add the crumbled tempeh and cook until lightly browned, approximately 5 minutes.
4. Pour in the tomato sauce, vegetable broth, and brown sugar. Simmer until the mixture thickens, around 2 minutes.
5. Remove the skillet from heat and stir in the minced cilantro and lime juice. Season the filling with salt and pepper to taste.
6. Divide the tempeh filling evenly among the taco shells and serve.

Making Your Own Taco Shells:

• In an 8-inch skillet, heat ¾ cup vegetable oil to 350 degrees Fahrenheit. Using tongs, gently place half of a corn tortilla into the hot oil and submerge it with a metal spatula. Fry until just set, but not browned, for about 30 seconds.
• Flip the tortilla and hold it open about 2 inches while keeping the bottom submerged in oil. Fry until golden brown, approximately 1½ minutes. Flip again and fry the other side until golden brown.
• Transfer the taco shell, upside down, to a paper towel-lined baking sheet to drain. Repeat the frying process with the remaining tortillas, maintaining the oil temperature between 350 and 375 degrees Fahrenheit. For best results, use homemade taco shells immediately.

TIPS:

• Preparing Tempeh: Crumble the tempeh into ¼-inch pieces to ensure even distribution of flavors and a consistent texture in the filling.
• Blooming Spices: Blooming the chili powder and dried oregano in hot oil releases their aromatic compounds, intensifying the flavors and enhancing the taste of the tempeh.
• Taco Shells: For homemade taco shells, fry corn tortillas in hot vegetable oil until lightly set, then flip and fry until golden brown on both sides. Drain them upside down on a paper towel-lined baking sheet for crispy shells.
• Toppings: Customize your tempeh tacos with a variety of toppings like shredded lettuce, diced tomatoes, avocado slices, chopped onions, salsa, guacamole, and vegan sour cream.