Tempeh Tacos
From Jenny Sugar
Ingredients
- 1 tablespoon olive oil
1/2 medium yellow onion, chopped (1/2 cup)
1/2 red bell pepper, diced
1 8-ounce package tempeh, crumbled
2 teaspoons cumin
1/2 teaspoon garlic powder
1 teaspoon chili powder (optional)
1/4 teaspoon sea salt
Juice from one small lime
1/2 cup frozen corn
6 corn tortillas
Directions
- Heat olive oil in a cast-iron pan over medium heat. Once hot, add in the chopped onion and cook for about five minutes until the onion becomes translucent.
- Add the bell pepper and cook for another couple minutes.
- Add the crumbled tempeh to the pan and add in the spices and lime juice. Cook for a few minutes, then stir in the corn and cook for another few minutes. Give the tempeh filling a taste and add seasonings or spiciness to your liking.
- Fill a tortilla with one-sixth of the tempeh filling and add whatever toppings you like — salsa, hot sauce, avocado or guacamole, red cabbage, diced tomatoes, or sour cream.
Nutritional info is for one taco:
Information
- Category
- Tofu
- Cuisine
- Mexican
- Yield
- 6 tacos
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 24 minutes, 59 seconds