top of page
unnamed (5).jpg

Everyone loves tacos, so why not make them healthier?

INGREDIENTS

  • 1 block of 240g Noble Bean tempeh

  • 1 tablespoon cooking oil of your choice

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon tomato paste

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon oregano

  • 1/4 teaspoon cayenne pepper (optional, for heat)

  • 1/4 cup vegetable broth or water

  • Salt and pepper to taste

  • Corn or flour tortillas

40 minutes

2-4 servings

INSTRUCTIONS

  1. Bring a pot of water to a boil. Add the tempeh and simmer for 10 minutes to remove any bitterness. Drain and let cool slightly. Once cool, use a grater to shred the tempeh or crumble it with your hands.

  2. In a large skillet, heat the cooking oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

  3. Add the shredded tempeh to the skillet and cook for about 5 minutes, stirring occasionally, until it begins to brown. Stir in the soy sauce, tomato paste, cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Mix well to coat the tempeh with the spices.

  4. Pour in the vegetable broth or water and stir to combine. Let the mixture simmer for 5-7 minutes, until the liquid is mostly absorbed and the tempeh is well-seasoned. Taste and adjust the seasoning with salt and pepper if needed.

  5. Warm the tortillas in a dry skillet or microwave. Place a generous spoonful of the shredded tempeh mixture onto each tortilla. Add your favorite toppings such as lettuce, diced tomatoes, sliced avocado, fresh cilantro, and a squeeze of lime.

  6. Serve the tacos immediately with salsa and vegan sour cream.

  7. Enjoy your tempeh tacos!

Photo credit: PCC community Market

bottom of page