April 4, 2022

Tempeh Taco Bowls

 

tempeh taco bowls
Bite-sized pieces of tempeh are pan fried until golden and then coated in homemade taco sauce and topped with all your favorite taco fix-ins! This quick and easy meal can be on the table in 30 minutes, and all you need is one pan! I like to serve these over rice, but you can certainly serve the tempeh over a salad or stuff them into taco shells. If you love traditional Tex-Mex ground beef tacos, check out my recipe here….or maybe another delicious tempeh recipe? Check out my recipe for Sticky Honey-Sriracha Glazed Tempeh Rice Bowls.
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4

Ingredients
  

For the Tempeh:

  • 1 8 oz package tempeh
  • 2 tbsp avocado oil
  • ½ tsp salt
  • ¼ tsp cumin
  • ½ tsp chili powder

For the Taco Sauce:

  • 1 8 ounce can tomato sauce
  • ¼ cup water
  • ½ tsp chili powder
  • 1 tsp cumin
  • ½ tsp onion powder
  • 1 tbsp white vinegar
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • ½ tsp honey or sugar

Optional toppings: shredded cheese, corn, diced tomatoes, chopped lettuce

    Instructions
     

    • Tear tempeh into bite-sized chunks with your hands.
    • Heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add the tempeh chunks and fry them until golden-brown on one side. Flip the tempeh and allow to brown on the other side. Lift the tempeh out of the oil with a slotted spoon and place on a plate lined with a paper towel. Sprinkle with ½ tsp of salt, cumin and chili powder.
    • Wipe the same pan clean and heat the ingredients for the taco sauce. Simmer for 5 minutes. Remove and cool.
    • Place the fried tempeh in the sauce and stir well to coat.
    • Serve the tempeh over rice/quinoa or your favorite greens and top with tempeh and any additional toppings of your choice.
    Keyword 30 minute meal, Dairy-free, healthy, vegan, vegetarian

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