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Superfood tempeh taco

Yields2 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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Tempe Taco Meat
 1 pack (250) raw tempe, grated
 ¼ cup walnut, finely chopped
 2 cups vegetable broth
 2 tablespoons
Taco Seasoning
 1 tablespoon olive oil
 2 tablespoon of chia seeds
 1 onion, diced
 3 garlic cloves, diced
 1 avocado, diced
 2 tomatoes, diced
 ½ red onion, sliced
 ¼ cup non-dairy cheese
 8 hard taco shells
Taco Seasoning
 1 tablespoon cumin
 1 tablespoon oregano
 ½ – 3 teaspoon chilli powder (depending how hot you like it)
 2 teaspoon garlic powder
 2 teaspoon onion powder
 2 teaspoon paprika
 ½ teaspoon cayenne pepper
 ½ teaspoon salt
 ½ teaspoon pepper
Tempe Taco Meat

Heat oil in a sauté pan on medium-high heat.


Add onion and stir for about 3 minutes, until it begins to soften.


Add garlic; cook and stir until fragrant, about 1 to 2 minutes.


Stir grated tempeh; cook, stirring occasionally until lightly browned, about 5 minutes.


Pour vegetable broth over the tempeh mixture and reduce heat to low. Add the taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

Taco Seasoning

Mix together.


Make a big batch of taco seasoning and use it to season roast vegetables, salads, wraps, etc


Use lettuce leaves in place of taco shells if you want to make it lighter (or if you run out of taco shells)


Use leftover taco meat to fill sandwiches or to sprinkle upon your salads.

Nutrition Facts

Serving Size 2

Servings 2