20 Minute Tempeh Taco Meat
Makes enough taco meat for 8 tacos, serves 2 to 3.
Author: The Mostly Vegan
Ingredients
- 8, 5 - 6" corn tortillas
- 8 ounces tempeh
- ¼ yellow onion
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
Optional Taco Toppings
- cashew sour cream, southwest dipping sauce, sauteed peppers, chopped tomatoes, avocado/guacamole, cilantro, chopped onion, jalapenos, etc.
Instructions
- Heat olive oil in a pan over medium-high heat. Use your hands to break the tempeh into small pieces.
- Add onion to pan and cook until just softened, about 3 minutes. Add tempeh to pan and cook until it begins to brown, 5 - 7 minutes. Add spices to pan along with ⅓ cup of water. Stir mixture to evenly coat tempeh with spices. Continue to cook until water is completely absorbed and tempeh begins to brown and get crispy on the edges, 10 - 12 minutes, stirring occasionally to prevent sticking.
- While the tempeh cooks, heat your tortillas in a small skillet over medium-high heat. Warming on each side for about 2 minutes.
- To serve, spoon tempeh into warmed tortillas and pile on your desired toppings.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/20-minute-tempeh-taco-meat/