If you’re looking for a plant-based twist on taco night, these Tempeh Tacos are the perfect solution. Packed with protein, flavor, and a delightful texture, tempeh serves as an excellent base for a variety of toppings. This recipe combines the rich umami of tempeh with sweet potatoes and a blend of spices that will tantalize your taste buds. Let’s dive into the wonderful world of tempeh and create a delicious taco experience that everyone will love!
Why You’ll Love This Recipe
These Tempeh Tacos are not just delicious; they are also incredibly versatile and easy to make. Here are a few reasons why this recipe will become a staple in your kitchen:
– **Flavor Explosion**: The combination of spices and the addition of liquid smoke gives these tacos a smoky, savory depth.
– **Healthy and Nutritious**: Tempeh is a fermented soy product that provides protein, fiber, and essential nutrients.
– **Quick and Easy**: This recipe comes together in about 30 minutes, making it perfect for busy weeknights.
– **Customizable**: Use your favorite toppings to personalize each taco, whether you prefer creamy avocado, zesty salsa, or spicy jalapeños.
Ingredient Notes
- 1 cup water: Used for cooking the sweet potato.
- 1 medium lime: Zest and juice for a fresh citrus flavor.
- 1 tablespoon pure maple syrup: Adds a touch of sweetness to balance the spices.
- 2 tablespoons ground chili powder: Provides the base for the taco seasoning.
- 2 teaspoons liquid smoke (optional): Adds a smoky flavor; for a spicy option, use 1/2 teaspoon chipotle chili powder instead.
- 2 teaspoons smoked paprika: Enhances the depth of flavor.
- 1 teaspoon ground cumin: Adds warmth and earthiness.
- 1 teaspoon garlic powder: For that aromatic flavor.
- 1 teaspoon onion powder: Complements the garlic.
- 1 small sweet potato: Provides natural sweetness and creaminess.
- 1 tablespoon extra virgin olive oil: For sautéing the tempeh.
- 8 ounces tempeh: I used Lightlife Original for its great texture and flavor.
- 3 tablespoons low sodium soy sauce: Adds saltiness and umami.
- Corn or flour tortillas: The perfect vessel for your delicious fillings.
- Toppings: Diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa, etc.
Tools & Equipment Needed
- Cutting board and knife: For chopping vegetables and preparing ingredients.
- Medium pot: To cook the sweet potato.
- Skillet: For sautéing the tempeh and sweet potato.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Spatula: For stirring and flipping ingredients in the skillet.
Tempeh Tacos: How It’s Done
Step 1: Prepare the Sweet Potato
Start by peeling and dicing your sweet potato into small cubes. In a medium pot, combine the sweet potato with 1 cup of water. Bring to a boil and let it simmer until the sweet potato is tender, about 10-15 minutes. Drain and set aside.
Step 2: Cook the Tempeh
While the sweet potato is cooking, crumble the tempeh into small pieces. In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the crumbled tempeh and sauté for about 5 minutes until it starts to brown.
Step 3: Add Flavor
Stir in the cooked sweet potato, soy sauce, lime juice, lime zest, maple syrup, chili powder, liquid smoke (if using), smoked paprika, cumin, garlic powder, and onion powder. Cook for another 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
Step 4: Warm the Tortillas
In another skillet, warm the corn or flour tortillas over medium heat for about 30 seconds on each side, or until they are pliable.
Step 5: Assemble Your Tacos
Spoon the tempeh and sweet potato mixture onto the warmed tortillas. Top with diced avocado, sliced jalapeño, cilantro, and your favorite salsa.
Ingredient Flex Options
- Swap out the sweet potato for other veggies like zucchini or bell peppers for a different flavor profile.
- For a spicy kick, consider adding diced chipotle peppers in adobo sauce.
- Use different types of tortillas, such as whole grain or gluten-free options.
- If you prefer a different protein, you could try using ground chicken or a mix of beans.
Chef’s Rationale
- The combination of sweet potatoes and tempeh creates a texture that is both hearty and satisfying.
- Using a variety of spices enhances the overall flavor profile, making every bite exciting.
- Incorporating lime juice and zest brightens the dish and balances the richness of the tempeh.
- Allowing the tempeh to sauté gives it a crispy edge that adds an enjoyable crunch.
Freezer-Friendly Notes
These Tempeh Tacos can be made ahead and frozen for later. To freeze, let the tempeh and sweet potato mixture cool completely, then transfer to an airtight container. When ready to enjoy, simply thaw in the refrigerator overnight and reheat in a skillet before serving. The tortillas are best made fresh, but you can warm them quickly in a pan or microwave when you’re ready to eat.
Questions People Ask
Can I use other plant-based proteins instead of tempeh?
Absolutely! You can substitute tempeh with crumbled tofu, lentils, or even black beans for a different texture and flavor.
What toppings go well with these tacos?
Some great toppings include diced avocado, fresh cilantro, lime wedges, salsa, and sliced jalapeños for a little heat.
Can I make these tacos gluten-free?
Yes! Just ensure you use gluten-free tortillas and check that your soy sauce is gluten-free, or use tamari as an alternative.
How do I spice up the tempeh mixture?
You can add more spices like cayenne pepper or red pepper flakes for extra heat. Additionally, consider adding sautéed onions and bell peppers for more flavor.
Time to Try It
Get ready to impress your friends and family with these Tempeh Tacos! With their bold flavors and satisfying texture, they are sure to become a new favorite in your household. Whether for a casual weeknight dinner or a festive taco night, these tacos will have everyone coming back for seconds. Grab your ingredients, gather your loved ones, and start enjoying a delicious, plant-based meal that’s full of flavor and fun!
Tempeh Tacos
Ingredients
Equipment
Method
- Start by peeling and dicing your sweet potato into small cubes. In a medium pot, combine the sweet potato with 1 cup of water. Bring to a boil and let it simmer until the sweet potato is tender, about 10-15 minutes. Drain and set aside.
- While the sweet potato is cooking, crumble the tempeh into small pieces. In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the crumbled tempeh and sauté for about 5 minutes until it starts to brown.
- Stir in the cooked sweet potato, soy sauce, lime juice, lime zest, maple syrup, chili powder, liquid smoke (if using), smoked paprika, cumin, garlic powder, and onion powder. Cook for another 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- In another skillet, warm the corn or flour tortillas over medium heat for about 30 seconds on each side, or until they are pliable.
- Spoon the tempeh and sweet potato mixture onto the warmed tortillas. Top with diced avocado, sliced jalapeño, cilantro, and your favorite salsa.
Notes
- Feel free to swap the sweet potato for zucchini or bell peppers for a different flavor.
- For extra spice, add diced chipotle peppers in adobo sauce.
- Use gluten-free tortillas and tamari for a gluten-free option.
