Easy Vegan Tacos with Crumbled Tempeh
Author -Yields: 4 people
Ingredients
- 1 1/4 cups vegetable broth (300ml)
- 1/3 cup freshly squeezed lime juice
- 1 tablespoon + 1 teaspoon tamari, Bragg liquid aminos, or soy sauce
- 8 ounces tempeh, crumbled (225g)
- 2 teaspoons avocado oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- pinch cayenne pepper (optional)
- 8 6-inch (15cm) corn or wheat tortillas
- 1 cup corn kernels (130g; fresh, frozen and defrosted, or canned)
- 2 cups chopped romaine or baby romaine leaves (150g)
- creamy avocado dressing
Instructions
- Bring the broth, lime juice, and tamari or Bragg's Liquid Aminos to a simmer in a small saucepan. Place the crumbled tempeh in a nonreactive bowl or a glasslock storage container and pour the warm mixture over it. Cover the tempeh and allow it to marinate for 1 hour, or up to overnight. (Store the tempeh in the fridge if marinating for more than 1 hour.)
- While the tempeh marinates, make the creamy avocado dressing (or another dressing of choice).
- Strain the tempeh, reserving the marinade. Heat the oil (or broth) in a frying pan or skillet over medium heat. Add the tempeh crumbles, tomato paste, and 1/4 cup of the reserved marinade. Cook, stirring frequently, for a minute or two. Sprinkle the oregano, paprika, chili powder, onion powder, garlic powder, and cayenne pepper, if using, over the tempeh and stir again. Cook the tempeh, stirring frequently, for another 4-5 minutes, or until the tempeh is becoming crispy and lightly browned.
- To prepare your tacos, you can wrap them in foil and warm them in a 350F oven for 10 minutes. You can also gently toast them over an open burner with a very low flame, using tongs.
- Divide the tempeh among the tacos. Top each taco with some fresh corn and chopped romaine. Drizzle each taco with a tablespoon or so of the creamy avocado dressing. Serve.