These tempeh tacos offer a good balance of spiciness and health benefits

(Oprima aquí para la receta en Español)

Other than tofu, I like to use tempeh in my dishes. I add it to tacos, salads, nachos, and sandwiches. It may sound odd to have tempeh in some of these common dishes but with the right spices, they’re really tasty – and healthy! Tacos are my favorite food to have tempeh with. It was actually the first food I tried it with because it was so easy and fast to cook.

So what is tempeh? Made from fermented soybeans, tempeh originates from Indonesia. Due to its fermentation, it contains probiotics – the “good” bacteria – that helps balance bacteria naturally found in your gut. This helps our GI tract stay healthy. Tempeh is a good plant-based protein, and contains iron, calcium, and fiber. One taco provides about 184 calories, 6gm fiber and 9gm of protein*. Sounds appealing! You can find tempeh at your local grocery store in the section where tofu and other refrigerated soy-based products are placed.

I like to add some kind of salsa or pico de gallo to my tacos. Typically I add cucumber to my pico de gallo to give it both color and crunch but didn’t have any handy in my fridge when prepping my tacos, so I opted for celery. For your topping, try substituting sour cream for Greek yogurt or Vegenaise which are a low-fat option. I encourage you to be creative with your own salsa and other tempeh meals. I’d love to hear from you with those amazing creations!

Spicy Tempeh Tacos

Serves: 6 - 7 tacos
Total Time: 20 - 30 minutes
Meal Type: Lunch or Dinner

Ingredients

For Tempeh Crumble

1 - 8oz 3-grain tempeh package
1 tbsp canola oil
¼ medium yellow onion, chopped (about ½ cup)
1 garlic, minced
1 cup frozen corn
½ tsp paprika
¼ tsp cayenne pepper
¼ tsp oregano
Salt andpepper to taste
6 – 7 corn tortillas
Vegenaise or Greek yogurt for garnish

For Tomato Salsa

1 large tomato, finely diced
3 celery sticks, finely diced (or ½ cucumber)
¼ cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Directions

For Tomato Salsa

In a medium bowl, mix together diced tomatoes, celery sticks (or cucumber), cilantro, and salt and pepper.
Squeeze the juice of 1 lime and let mixture stand until ready to serve.

For Tempeh Crumble

In a large pan, heat oil on medium-low and add onion and garlic. Stir for about 1 – 2 minutes.
Crumble tempeh with hands and add to pan. Cook for about 3 – 5 minutes or until tempeh is slightly golden brown, stirring occasionally.
Add frozen corn, cayenne pepper, paprika, oregano and salt and pepper to taste. Stir and cook for another 3 – 5 minutes.
Heat corn tortillas in a pan and add tempeh mixture (about 2 heaping spoonful) and tomato salsa to assemble taco. Add a dash of Vegenaise or Greek yogurt to garnish and enjoy!