Easy tempeh tacos
These tempeh tacos are super easy and make for a great weeknight vegan dinner. Full of protein. Learn how to cook tempeh with this beginner recipe.
Servings: 6
Calories: 159kcal
Ingredients
- 1 tablespoon oil
- 1 package of tempeh
- ½ red onion diced
- 1 tablespoon tomato paste
- 2 tablespoons taco seasoning
- 1 cup vegetable broth or water
- 1 teaspoon garlic powder
- 1 can black beans drained and rinsed
- Tortillas
Taco fixings
- Lettuce
- Salsa
- Hot sauce
- Dairy free sour cream
- Tomatoes
Instructions
- Take the tempeh out of the package. Grate it with a grater for a more fine texture. Or just chop it up really fine.1 package of tempeh
- Add oil to a large sauté pan and heat the pan on medium heat. Add the onions and sauté them for about five minutes.1 tablespoon oil, ½ red onion
- Add the tomato paste and cook it for about 30 seconds.1 tablespoon tomato paste
- Add in the tempeh, taco seasoning, garlic powder and vegetable broth and black beans. Turn down heat to medium low. Cover and let it simmer for 10 minutes.1 package of tempeh, 2 tablespoons taco seasoning, 1 cup vegetable broth, 1 teaspoon garlic powder, 1 can black beans
- Once you get the consistency you desire, turn off heat and serve on a tortilla with your favorite taco toppings.
Notes
This lasts five days in the fridge in a sealed container.
This recipe freezes well. Just let it thaw out in the fridge the night before.
Nutrition
Calories: 159kcal | Carbohydrates: 16g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 249mg | Potassium: 349mg | Fiber: 4g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg