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Tempeh Tacos

April 25, 2012
by Shannon Hepburn


Tempeh Tacos  
  • 2 teaspoons oil - vegetable, olive or sunflower
  • 1 small onion, finely chopped
  • 3 cloves garlic minced or pressed through a garlic press
  • 1½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper - may omit if you prefer a milder taco
  • salt
  • 2 packages (8 oz.) tempeh, crumbled
  • ½ cup tomato sauce
  • ½ cup broth (vegetable or chicken)
  • 1 teaspoon brown sugar
  • 2 teaspoons apple cider vinegar
  • your favorite taco shells - hard/soft, corn/wheat, sometimes I use lettuce leaves as a "shell"
  1. Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices and ½ teaspoon salt. Cook stirring constantly, until fragrant, about 1 minute. Add crumbled tempeh and stir to combine and heat through. Add tomato sauce, broth, brown sugar and vinegar - bring to a simmer. Reduce heat to medium low, and simmer uncovered, stirring frequently, until liquid has reduced and thickened (but not dry - if this happens, just add a splash of broth), about 10 minutes. Adjust seasonings with salt and pepper.
  2. Serve with any or all of the following: cilantro, sliced avocado, red and/or green salsa, cheese, chopped onion, any crisp dry green or even shoots, sour cream.
  3. Steamed rice and refried beans make nice sides.