Tempeh Tacos (HARDSHELL)
Tempeh Tacos (hardshell)
Highlighting the myriad ways of making tempeh tacos!
Ingredients
- 1/2 package (4 oz) of Tootie's Tempeh
- 6 blue corn hard taco shells
- 2 Tbsp avocado oil for saute & marinade
- 1 avocado, cubed
- 1 tomato, diced
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup cilantro, chopped
- 1 small red onion, diced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 15 oz can pinto beans, drained
- 1/2 cup sliced mushrooms
- Sriracha sauce
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 175℉.
- Slice the tempeh in half length-wise.
- Prepare the marinade (1 Tbsp avocado oil, chili powder, cumin, smoked paprika, and salt).
- Brush the tempeh on both sides and let sit for 15 minutes or longer.
- Saute the garlic and mushrooms in a pan. After a minute or so, add the chopped tomatoes and cook for another 5 minutes. Add the sriracha sauce and pinto beans. Simmer for 10 minutes.
- Slice the tempeh into cubes and saute in a separate pan (probably need a little oil in the pan) and brown/crisp on both sides.
- Heat the taco shells in oven at 175℉ for 10 minutes.
- To assemble, put avocado chunks on bottom, then the beans, tempeh, onions, cilantro, and shredded cabbage (or any other veggies of choice). Squeeze a wedge of lime on each taco or top with a chipotle salsa or other fave sauce), and enjoy!