Because tempeh is easy to crumble and sauté, it’s ideally suited for cooking taco filling. Today’s recipe is loosely based on Thug Kitchen tempeh tacos, which I found a version of on Epicurious. I used some avocado, cashew cream, lettuce and cilantro. Heat the oil in a large nonstick skillet over medium heat. In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Assemble tacos by layering the sweet potatoes, beans, tofu, shredded lettuce, diced tomatoes, and a drizzle of cream sauce. Your email address will not be published. Gmail. Tofu and tempeh are often lumped together, as the two are both made of soy, but the process of creating them is quite different. In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, … For today’s tempeh recipe, we’ll be cooking the tempeh in the skillet, almost as if we are sautéing ground meat. Break the tempeh into small pieces. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. Your email address will not be published. While tempeh is higher in protein and fiber, it also contains more calories than tofu. Add the sauce. The Well Plated Cookbook is now available! I added mushrooms and baked the sweet potatoes first before mixing them in. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Tempeh is a nutritious and versatile ingredient made from cooked and fermented soybeans. Thanks for sharing this lovely review! planteatersmanifesto.com, Thai Tempeh Tacos with Sweet Potatoes and Pickled Cabbage, ~3/4# purple cabbage (about ½ a medium head). I encourage you to try them both and see which you prefer. As far as which is better for you, tempeh vs. tofu is a difficult battle. (about 2 tablespoons juice and ¾ teaspoon zest), optional—if not using consider adding 1/2 teaspoon chipotle chili powder, which is spicy and smoky, diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa. I made the recipe as written the first time and while it was delicious, certain steps and ingredients that the recipe demanded—pulling out my food processor to make a sauce; locating pineapple juice—put the tacos out of reach for what I’m typically looking for in a weeknight dinner: fast prep, few dishes, fantastic pay off. Dice sweet potatoes and tempeh into bite-sized pieces. Cooking with the two is different also. While the sweet … 2. It comes in a variety of textures, such as firm, extra firm, and silken. Tempeh is striking for how satisfying it is. Let cook until the sauce has thickened slightly, about 3 more minutes. Add the tempeh crumbles, tomato paste, and 1/4 cup of the reserved marinade. Strain the tempeh, reserving the marinade. A jazzy blend of southwest spices, shredded sweet potatoes (which in a pro-level veggie sneak all but disappear into the filling), and a zip of fresh lime juice give these tacos bold flavor. As far as I am aware, there’s just one option—the block—though it easily breaks into crumbles, which is why I love it for taco filling. WELCOME! Cook until the sweet potato begins to soften, about 4 minutes more. Tofu is made from coagulated soy milk pressed into solid but soft, squishy blocks. As always, if you make these tacos please let me know how they turn out for you. Whatever your relationship status with tempeh—adore it, distrust it, think you saw it on a menu once but now you’re not quite sure—these sweet and smoky Tempeh Tacos will sweep you off of your Tex Mex-loving feet. Use a grilling mat, or directly on the grill place a single layer of marinated tempeh on the grill. Required fields are marked *. Facebook. LinkedIn. Tempeh’s pleasantly firm texture lends itself well to a variety of cooking methods, including sautéing, grilling, and baking. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven. In addition to using this tempeh filling for tacos, I’ve served it a variety of tasty ways: Ready to try this tempeh recipe? Set aside. After some tinkering, I ended up with a recipe that cooks in one skillet, no food processor (or any other appliance) required. Tempeh taco “meat” lends itself well to reheating, making this filling an excellent make-ahead option for healthy weeknight meals. Preheat oven to 450F. One serving of tempeh can contain as much as seven grams of fiber and 16 grams of protein. Both meals were great! Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! GRILLING TEMPEH Preheat the grill to 400 degrees It is all about cooking it low and slow. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Instructions. Pour the sauce into the skillet, cooking until thickened. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. It originated in Indonesia thousands of years ago and remains popular around the world, although it is slower to take hold in the U.S. Some folks find the flavor of tempeh to be a tad bitter. 3. Tempeh also has a deeper, heartier taste than tofu, so those who are accustomed to eating meat might find it more satisfying than tofu. Tempeh is a mild-tasting, plant-based protein made of fermented soybeans. Recipe provided by Stefen Janke of Plant Punk Kitchen. Your brain knows it’s dealing with something that’s entirely vegan; your body will tell you that what you are eating is hearty, filling, and completely craveable. Bright kale and fresh tomato … I’m into it. You’ll want to come back for more. Twitter. Tempeh doesn’t have a strong flavor of its own, so it easily takes on the flavors of whatever spices you cook along with it. Whisk the sauce ingredients together in a bowl. Create an account to easily save your favorite projects and tutorials. This filling is delicious!! I am constantly jumping around to new recipes, but I will definitely make this one again! I’ve even seen a few recipes for BBQ tempeh tacos, which I am adding to my list. They’re a bit of a sneak attack and will surprise you. Tofu has more calcium, but tempeh contains valuable prebiotics. If you are in a hurry, tempeh has some major advantages over tofu because you can use it right away without needing to press out any of the excess moisture. Your comments and ratings keep me going and are so helpful to others also. I spied a package of tempeh and decided to go with it and see what happened. Cook, continuing to break it up, for 2 minutes until just turning golden. Salsa, vegan cheese, guacamole, and hot sauce would all be excellent in these tacos. Well, you might need to pick up tempeh if you are new to cooking it—at least until you try these tacos, at which point you’ll be adding tempeh to your list of “refrigerator staples” too! Notify me of replies to my comment via email. I adore both sweets and veggies, and I am on a mission to save you time and dishes.