Easy Tempeh Tacos
Vegetarian, Dairy-Free
Ready in 15 minutes
Serves 4 people
Recipe submitted by Heather Swope
Tips
For a gooier on the inside, crispier on the outside experience, cook tempeh as in step 1. Crumble, mix with your cheese, and layer your toppings in your tortilla. Fold in the ends, roll, stick with a couple toothpicks and toast your tasty burrito all the way around.
Ingredients
Sesame oil, ½ Tbsp
Tempeh, 8 oz package, sliced into strips
Soy sauce or liquid aminos, 1 Tbsp
Tortillas, I love flour, but use your favorite!
Dairy-free cheese (optional)
Tomato, diced
Onion, thinly sliced
Lettuce, thinly sliced
Your favorite salsa or hot sauce
Preparation
Heat sesame oil over medium heat in a nonstick skillet. Lay tempeh strips in a single layer and sprinkle with ½ Tbsp soy sauce or liquid aminos. Cook for ~2 min, or until golden brown. Flip tempeh and sprinkle the other side with remaining soy sauce/liquid aminos until browned. Remove from skillet and set aside.
Place your tortilla in the warm skillet, sprinkle with dairy-free cheese and toast on low heat until cheese is slightly melted.
While your tortilla is toasting, dice or crumble your tempeh.
Remove your toasted tortilla to a plate, layer with tempe, onions, tomatoes, lettuce, salsa, and any of your other favorite taco toppings. Roll and enjoy!