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.
Ingredients:
Crunchy taco shells – I used Trader Joe’s
1 package tempeh, diced into small pieces
a few teaspoons taco seasoning
shredded cabbage
olive oil
salsa
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!
2 Comments
Janel, these were amazing! I didn’t want to use taco seasoning so I just added some cumin, chipotle chile powder, cayenne pepper, garlic, onion and chile olive oil. I served them with guacamole and they were seriously better than the turkey tacos that I usually make! I see more dishes with tempeh in my future…. thanks!
Beth I am sooooooo glad you loved them! Tempeh is a hard sell, and hard to cook! Here are some other of my fav tempeh recipes: http://eatwellwithjanelblog.com/bbq-tempeh/ and http://eatwellwithjanelblog.com/mcdonalds-vegan-burger/ You could probably tweak the buns so they’re gluten free or just have the meal bread-free