Smoky Tempeh Tacos
Crumbled tempeh simmered with chipotle, cumin, and lime—high-protein vegetarian tacos with smoky USA street-taco energy. Cook tempeh until steaming hot throughout; leftovers reheat to 165°F.
🛒Ingredients
- 16 ounces tempeh, crumbled
- 1 tablespoon oil
- 1/2 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1–2 teaspoons minced chipotle in adobo
- 1/2 cup vegetable broth or water
- 2 tablespoons soy sauce or tamari
- Juice of 1 lime
- 8 corn or flour tortillas, warmed
- Toppings: shredded cabbage, pico de gallo, avocado, cilantro, crumbled cotija or vegan cheese
🔧Kitchen Tools Needed
- Skillet
- Wooden spoon
- Tongs
📝Instructions
- 1
Heat oil in a skillet over medium. Sauté onion 4 minutes until soft. Add garlic 30 seconds.
- 2
Add crumbled tempeh; cook 5–6 minutes until lightly browned.
- 3
Stir in chili powder, cumin, paprika, chipotle, broth, and soy sauce. Simmer 5–8 minutes until liquid reduces and tempeh is steaming hot throughout. Finish with lime juice.
- 4
Warm tortillas. Fill with tempeh and toppings.
- 5
Refrigerate leftover filling within 2 hours up to 3 days; reheat to 165°F before serving.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Bitter tempeh?
Steam crumbled tempeh 5 minutes first, then sauté and season.
No chipotle?
Use extra smoked paprika and a dash of hot sauce.
Tofu instead?
Press and crumble extra-firm tofu; cook a few minutes longer to brown.
Food safety?
Cook tempeh until steaming hot; chill leftovers within 2 hours; reheat to 165°F.
