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Homemade Tempeh Tacos photo

Tempeh Tacos

These Tempeh Tacos are a flavor explosion! Packed with protein and customizable toppings, they’re perfect for your next taco night.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 1 cup water used for cooking the sweet potato
  • 1 medium lime zest and juice
  • 1 tablespoon pure maple syrup adds sweetness
  • 2 tablespoons ground chili powder taco seasoning base
  • 2 teaspoons liquid smoke optional for smoky flavor
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 small sweet potato diced
  • 1 tablespoon extra virgin olive oil for sautéing
  • 8 ounces tempeh Lightlife Original recommended
  • 3 tablespoons low sodium soy sauce
  • Corn or flour tortillas for serving
  • Toppings diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa, etc.

Equipment

  • Cutting board and knife
  • Medium pot
  • Skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In another skillet, warm the corn or flour tortillas over medium heat for about 30 seconds on each side, or until they are pliable.
  5. 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.