If you’re looking for a delicious, plant-based twist on a classic dish, these Vegan Tempeh Tacos are a must-try. Packed with flavor and easy to make, they offer a satisfying combination of textures and tastes. Perfect for a quick weeknight meal or a fun weekend gathering, these tacos will please vegans and non-vegans alike. Enjoy them topped with your favorite fresh ingredients for a meal that’s as vibrant as it is tasty.
Steps
- Begin by pickling the vegetables: In a small jar, mix sliced chile peppers, shallot, vinegar, maple syrup, and a pinch of salt. Seal the jar and let it sit for at least 15 minutes, shaking occasionally to ensure even pickling.
- Prepare the tempeh: Crumble the tempeh into tiny pieces, about the size of pine nuts. Heat avocado oil in a large nonstick frying pan over medium-high heat until it starts to smoke, then add the crumbled tempeh in a single layer. Cook, stirring every couple of minutes, until the tempeh is golden brown and crispy, about 12 to 14 minutes.
- Once cooked, transfer the tempeh to a paper towel-lined surface to remove excess oil. After it cools slightly, place the tempeh in a bowl, add soy sauce and lime juice, and toss to coat evenly.
- While the tempeh is cooking, make the avocado crema: In a food processor, combine avocado flesh, sour cream or yogurt, garlic, lime juice, cumin, cilantro, salt, and pepper. Blend until smooth and creamy, adjusting the seasoning to taste.
- Char the tortillas: Using tongs, lightly char each tortilla over a gas flame or in a cast iron skillet until they are warm and slightly crispy. Stack the charred tortillas and wrap them in a dish towel to keep warm.
- Assemble the tacos: Spread a dollop of avocado crema on each tortilla, then top with the crispy tempeh. Add pickled shallots and peppers, and drizzle some of the pickling liquid on top. Garnish with fresh cilantro and lime wedges if desired, and serve immediately.
Ingredients
- 2 Fresno chile peppers or jalapeños, thinly sliced
- 1 large shallot, thinly sliced
- ½ cup (125 mL) distilled white vinegar
- 1 ½ tablespoons maple syrup
- Kosher salt
- 2 (8-ounce/227g) blocks of tempeh
- 4 tablespoons avocado oil, or another neutral-flavored high-heat oil
- 2 tablespoons tamari or soy sauce
- 1 tablespoon + 1 teaspoon freshly squeezed lime juice
- 2 small or 1 extra-large ripe avocado
- ¼ cup (60g) vegan sour cream or tangy coconut yogurt
- 2 garlic cloves, roughly chopped
- 3 tablespoons freshly squeezed lime juice
- ½ teaspoon ground cumin
- ¾ cup (12g) cilantro leaves and tender stems
- ½ to ¾ teaspoon kosher salt
- Freshly cracked black pepper
- 12 corn tortillas
- A handful of cilantro, chopped (optional)
- Lime wedges (optional)
FAQ
- What is tempeh and how is it used in this recipe?
- Tempeh is a fermented soybean cake that originated in Indonesia. In this recipe, it’s crumbled into small pieces and fried until crispy, then seasoned with soy sauce and lime juice to create a flavorful taco filling.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by using tamari instead of soy sauce. Additionally, ensure that your corn tortillas are labeled gluten-free.
- Is oil necessary for cooking the tempeh?
- Yes, using oil is important to achieve a crispy texture and to prevent the tempeh from sticking to the pan. Opt for oils with high smoke points like avocado or canola oil.
- How do I keep the avocado crema fresh?
- To keep the avocado crema fresh and prevent it from browning, store it in an airtight container along with the avocado pit. This method can preserve its freshness for up to 4 or 5 days.
- Can I store leftovers from this recipe?
- Yes, store each component separately in airtight containers in the refrigerator. The tempeh will last for about 5 days, the avocado crema for 4 to 5 days, and the pickled vegetables will stay good for a few weeks.
Tips
- Make Extra Avocado Crema: Preparing more avocado crema than needed is a smart move since it’s versatile and can enhance other dishes like grain bowls, salads, and burritos. Store any leftovers in an airtight container with the avocado pit to keep it fresh and prevent browning for up to 4 or 5 days.
- Crumble Tempeh Finely: Use your hands to break the tempeh into very small pieces, similar to the size of pine nuts. Smaller pieces will ensure the tempeh becomes crispier and less dense, offering a better texture in your tacos.
- Adjust Spice Level to Taste: If you prefer spicier tacos, consider adding an extra chile pepper to the pickled vegetables or incorporating a portion into the avocado crema. For a milder option, stick with just one chile pepper in the pickling mixture.
- Char the Tortillas: Charring tortillas over an open flame or in a skillet adds a chewy and slightly crispy texture, enhancing the overall taste and making them a more robust base for your taco fillings.
Equipment
- Nonstick frying pan (12-inch or larger) – Essential for cooking the tempeh to achieve a crispy texture.
- Food processor – Needed for making the avocado crema smooth and creamy.
- Small jar (about 8 ounces or 240 mL) – Used for pickling the vegetables.
- Tongs – Useful for charring tortillas over an open flame or handling them in a skillet.
