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.
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.
