Tempeh Tacos
Servings: 12 tacos
Calories: 199kcal
Ingredients
Pickled stuff
- 2 Fresno chile peppers or jalapeños*, sliced thinly
- 1 large shallot, sliced as thinly as you can
- ½ cup (125 mL) distilled white vinegar
- 1 ½ tablespoons maple syrup
- Kosher salt
Crispy Tempeh
- 2 (8-ounce/227g) blocks of tempeh
- 4 tablespoons avocado oil, or other neutral-flavored high-heat oil
- 2 tablespoons tamari or soy sauce**
- 1 tablespoon + 1 teaspoon freshly squeezed lime juice
Avocado crema
- 2 small or 1 extra large ripe avocado
- ¼ cup (60g) vegan sour cream or tangy coconut yogurt***
- 2 garlic cloves, roughly chopped
- 3 tablespoons freshly squeezed lime juice****
- ½ teaspoon ground cumin
- ¾ cup (12g) cilantro leaves and tender stems
- ½ to ¾ teaspoon kosher salt
- Freshly cracked black pepper
For serving
- 12 corn tortillas
- A handful of cilantro, chopped (optional)
- Lime wedges (optional)
Instructions
- Pickle the vegetables. In a small jar (about 8 ounces or 240 mL), combine the chile peppers, shallot, vinegar, maple syrup, and sprinkle with a couple pinches of salt. Seal and set aside to macerate while you make everything else (at least 15 minutes). Be sure to gently shake the jar a few times for even distribution.
- Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
- Open some windows for ventilation and line a large surface with a few paper towels.
- Cook the tempeh. Heat a 12-inch (or larger) nonstick frying pan with the avocado oil over medium-high to high heat until it just starts to smoke. Add the tempeh and arrange it in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss and continue cooking for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay).
- Transfer the tempeh to a paper-towel lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it all to a bowl. Add in the soy sauce and lime juice, and toss to coat the tempeh.
- While the tempeh is cooking, make the avocado crema. In a food processor bowl, add the avocado flesh, sour cream or yogurt, garlic, lime juice, cumin, cilantro, ½ teaspoon kosher salt, and several cracks of pepper. Blend until smooth and creamy, scraping down the sides as you go. Season to taste, adding more lime juice or salt and pepper as desired.****
- Char the corn tortillas. If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots. Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.
- Assemble the tacos. Dollop some crema onto each charred tortilla and spread out. Top with fried tempeh and spoon some pickled shallots and peppers on top, adding a spoon of the pickling liquid onto each taco. If desired, sprinkle a bit of cilantro onto each taco, and if you have a leftover lime, serve the tacos with lime wedges.
Video
Notes
* For a spicier version, use three chile peppers (quick pickling the peppers mellows their heat). For a mild version, use one pepper.
** Use tamari to keep the recipe gluten-free. Also check the label of your corn tortillas (most are GF).
*** Our favorite brands of vegan sour cream are Kite Hill Foods, Tofutti, and Follow Your Heart. For tangy coconut yogurts, we like Culina, CocoJune, and GT’s Cocoyo.
**** Between the lime juice in the tempeh and in the crema, you’ll likely need 3 medium limes or 2 large juicy limes.
*****You may have leftover avocado crema, depending on how much you add to each taco.