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Vegan Tempeh Tacos
Super crispy tempeh mince, creamy avocado, fresh salad, and a few red onions make these vegan tempeh tacos an irresistibly delicious weeknight meal that will delight meat lovers and vegetarians alike. Packed into warm tortillas with bold spices and vibrant toppings, they’re not only full of flavor but also deliver an impressive boost of plant-based protein and fiber in every serving.
Ingredients
Instructions
- Step 1
Crumble the tempeh finely with your hands, put it in a bowl and mix with the spice mix, nutritional yeast, cornstarch and rapeseed oil.
- Step 2
Place the tempeh crumbs in a large, non-stick frying pan and fry over medium-high heat for 15 to 20 minutes until crispy. Swirl the pan every few minutes or turn the tempeh with a large spatula.
- Step 3
Meanwhile, halve the avocado, scoop the flesh onto a plate, and mash it with a fork. Season with lime juice, chili flakes, and salt. Wash the lettuce, spin it dry, and cut it into thin strips. Warm the tortillas in the oven or a pan.
- Step 4
Once the tempeh is nice and crispy (after about 15 to 20 minutes), reduce the heat slightly and lightly salt it. Then fry for another 5 to 7 minutes over low heat until the grains are really super crispy.
- Step 5
Spread sour cream and avocado cream on the tortillas or taco shells. Divide the lettuce and tempeh mince evenly among the tacos and top with pickled onions or fresh onion rings as desired.
Tips & Tricks
@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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