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Tempeh Tacos
Hearty and protein-packed vegan Tempeh Tacos with chili spices, sweet potato and lime. Sweet and smoky, they're filling, flavorful and ready in 25 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings (about 3 cups filling)
Calories: 234 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- ¼ cup water
- 1 medium lime, zest and juice (about 2 tablespoons juice and ¾ teaspoon zest)
- 1 tablespoon pure maple syrup
- 2 ½ tablespoons ground chili powder
- 2 teaspoons liquid smoke optional—if not using consider adding 1/2 teaspoon chipotle chili powder, which is spicy and smoky
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small sweet potato scrubbed
- 1 tablespoon extra virgin olive oil
- 8 ounces tempeh I used Lightlife Original
- 3 tablespoons low sodium soy sauce
- corn or flour tortillas
- Toppings: diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa
Instructions
- In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
- With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
- While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
- Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!
Cup of Yum
Notes
- TO STORE: Place leftover taco filling in an airtight storage container in the refrigerator for up to 4 days. Store tortillas and toppings separately.
- TO REHEAT: Gently rewarm tempeh filling in a large nonstick skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave. Pile into tortillas just before serving.
- TO FREEZE: Let your tempeh filling cool completely, then store it in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 4), without tortillas or toppings
Calories
234kcal
(12%)
Carbohydrates
26g
(9%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Potassium
595mg
(17%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
9991IU
(200%)
Vitamin C
4mg
(4%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings (about 3 cups filling)
Amount Per Serving
Calories 234
% Daily Value*
Serving | 1(of 4), without tortillas or toppings | |
Calories | 234kcal | 12% |
Carbohydrates | 26g | 9% |
Protein | 13g | 26% |
Fat | 11g | 17% |
Saturated Fat | 2g | 10% |
Potassium | 595mg | 13% |
Fiber | 4g | 16% |
Sugar | 6g | 12% |
Vitamin A | 9991IU | 200% |
Vitamin C | 4mg | 4% |
Calcium | 106mg | 11% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.