Tacos Stuffed with Tempeh

flavorful tacos are packed with seasoned tempeh, making them a delicious and protein-rich meal. Perfect for a quick weeknight dinner or a casual get-together with friends, they’re sure to satisfy everyone’s cravings.

Practical Cooking Tips

Press the tempeh before cooking to remove excess moisture and improve texture.
Cook tempeh over medium heat to get a nice golden crust without burning.
Add fresh lime juice or a splash of vinegar at the end to brighten the flavors.

Ingredients 0/8

2 tablespoons extra virgin olive oil 1 small onion, minced 2 cloves garlic, minced 1 (8 ounce) package spicy flavored tempeh, coarsely grated ½ cup vegetable broth 2 tablespoons taco seasoning mix 1 teaspoon dried oregano ½ teaspoon ground red pepper (Optional)

Why This Dish Is Amazing

A delicious way to enjoy plant-based protein with bold flavors. It’s filling, nutritious, and perfect for anyone looking to try something new and healthy. The combination of spices and tempeh creates a satisfying meal that even meat lovers will appreciate.

Step 1

Lightly heat a bit of oil in a skillet over medium-high heat. Toss in the chopped onion and cook it, stirring now and then, until it softens up—this usually takes about 5 minutes. Add the garlic next and cook for another minute or two until it smells amazing.

Step 2

Now, mix in the grated tempeh and keep stirring for about 5 minutes until it starts to turn golden and a little crispy. Pour in the vegetable broth, turn the heat down to low, and sprinkle in the taco seasoning, oregano, and a pinch of red pepper flakes. Let everything simmer gently, stirring often, until most of the liquid has cooked off—this usually takes around 5 minutes.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Variations

Serve with a side of fresh salsa, guacamole, or a simple cabbage slaw for extra crunch. Warm tortillas work best, and a dollop of sour cream or vegan yogurt adds a cool contrast. A sprinkle of fresh cilantro or chopped green onions can enhance the overall taste.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tempeh filling can also be frozen for up to 2 months—just thaw and reheat gently before serving. Keep tortillas separate to avoid sogginess.

Frequently Asked Questions

Can I use regular tempeh instead of spicy flavored tempeh?

Yes, you can use regular tempeh and add extra spices to adjust the flavor to your liking.

What can I substitute for vegetable broth?

You can use water or any vegetable stock as a substitute if you don’t have vegetable broth.

How do I make the tempeh crispy?

Cook the grated tempeh over medium-high heat without stirring too much until it turns golden and slightly crispy.

Can I make this recipe gluten-free?

Yes, just ensure your taco seasoning mix is gluten-free or make your own with gluten-free spices.

Is it necessary to use oil for cooking the onion and tempeh?

Using oil helps with flavor and prevents sticking, but you can use a non-stick pan or a bit of water as an alternative.

Can I add other vegetables to this dish?

Absolutely, adding diced peppers or corn can enhance the flavor and texture.

How spicy is this recipe?

It has a mild to medium spice level, but you can adjust the ground red pepper or taco seasoning to make it milder or hotter.

What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.