Spicy Tempeh Tacos
Hard taco shells or soft taco shells both work for this recipe. The only difference is that each requires different cooking times and methods, so be sure to read the package directions.
INGREDIENTS | SERVES 4
1 13-ounce package tempeh
6½ cups water, divided use
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
½ cup soy sauce
1 tablespoon chili powder
¼ teaspoon chipotle powder
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon onion powder
2 teaspoons cumin
½ teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
8 taco shells
1 cup shredded Cheddar cheese, or vegan Cheddar, such as Daiya Cheddar Style Shreds
1 cup lettuce, shredded
1 tomato, diced
Cut the tempeh in half lengthwise, then cut the 2 slabs in half widthwise (as if you were slicing a roll), creating 4 squares that are nearly identical in size. Next, cut the tempeh into smaller strips, about 1″ × 3″.
Add the tempeh, 6 cups water, garlic, ginger, and soy sauce to the pressure cooker. Lock the lid into place; bring to high pressure for 20 minutes. Remove from the heat and quick-release the pressure. Remove the tempeh.
In a bowl, mix all the dried spices together. Add the oil to the pan and sauté the tempeh for 2–3 minutes. Add the spice mixture and ½ cup water. Stir the tempeh in the pan until all of the liquid is absorbed. Serve the tempeh in taco shells and garnish with cheese, lettuce, and tomato.
PER SERVING
Calories: 570 | Fat: 30g | Protein: 35g | Sodium: 2950mg | Carbohydrates: 46g | Fiber: 13g
Simplify This Recipe
The only required spices for the tempeh are some type of pepper, cumin, and salt, so even if you don't have all of the ingredients listed, you can still create a delicious recipe.
