Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 (8 ounce) package spicy flavored tempeh, coarsely grated
- ½ cup vegetable broth
- 2 tablespoons taco seasoning mix
- 1 teaspoon dried oregano
- ½ teaspoon ground red pepper (Optional)
Why This Recipe Is So Tasty
These tacos offer a delicious plant-based twist that is both hearty and nutritious. Tempeh provides a great source of protein and has a satisfying texture that holds up well with bold spices. They are perfect for anyone looking to enjoy vibrant flavors without meat.
Chef Tips
- Crumble the tempeh finely to mimic the texture of ground meat.
- Cook the tempeh over medium heat until golden brown for extra flavor.
- Add a splash of lime juice at the end to brighten the taste.
- Cook the tempeh over medium heat until golden brown for extra flavor.
- Add a splash of lime juice at the end to brighten the taste.
Directions
Warm some oil in a skillet over medium-high heat. Toss in the chopped onion and cook, stirring occasionally, until it starts to soften—this should take about 5 minutes. Add the garlic and cook for another minute or two until you can really smell that garlic aroma. Next, stir in the grated tempeh and keep cooking, stirring frequently, until it gets a nice light brown color, around 5 minutes. Pour in the vegetable broth, then lower the heat to a gentle simmer. Sprinkle in the taco seasoning, oregano, and a pinch of ground red pepper, stirring everything together. Let it cook for about 5 more minutes, stirring now and then, until most of the liquid has cooked off and everything looks well combined.
Serving Options To Try
Serve with fresh toppings like diced avocado, chopped cilantro, and a squeeze of lime. A side of black beans or Mexican rice complements the meal well. For extra spice, add sliced jalapeños or a drizzle of hot sauce.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the tempeh from drying out. You can also freeze the cooked filling for up to one month; thaw overnight before reheating.
