Tempeh Tacos

Tempeh Tacos

2
Shauntea 1

"Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad."

Ingredients 30 m {{adjustedServings}} servings 199 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
  2. Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.
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Reviews 2

  1. 2 Ratings

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halosandbagels
1/29/2015

This was the recipe I used the first time I ever attempted cooking tempeh. It came out looking exactly like ground beef! It was delicious and I'm really excited to try other tempeh recipes! Thanks!

Nashville Nosher
4/24/2014

Absolutely LOVE these as a meatless alternative to tacos! I didn't have any taco seasoning (although I scoured my cabinets) so I used some cumin and other spices for a homemade seasoning. My grocery store only had plain tempeh, but I thought the flavor was great as-is. We topped ours with avocado, salsa, lettuce, and sour cream and ate them on whole wheat tortillas. This is already in our weeknight rotation as a go-to dinner. Super quick, the husband loves it, AND it makes just enough for him to take the leftovers to lunch the next day. LOVE!