Crunchy Tempeh Tacos
These are so easy! And delicious. I couldn’t stop patting myself on the back during dinner, giving compliments to the chef (um, that’s me) for this meal.
Crunchy taco shells – I used Trader Joe’s
1 package tempeh, diced into small pieces
a few teaspoons taco seasoning
In a large skillet, sautee tempeh and cabbage, about two large handfuls, in a little drizzle of olive oil. Sautee until cabbage wilts and tempeh begins to brown. You may need to add a splash of water to help the cooking process.
When the tempeh/cabbage is cooked, scoop it into taco shells. I made enough to fill 5 shells.
Top with a pinch of raw shredded cabbage and a scoop of salsa. Other topping ideas: tomatoes, avocado, shredded lettuce, hot sauce…
I paired these with some roasted broccoli that I seasoned with sea salt, garlic and onion powder. Deeee-lish!
I can’t wait to make more crunchy tacos. I already pinned a recipe for sweet potato black bean tacos that might make it into our dinner rotation soon!