Healthy Eating
Tempeh Tacos
Description
Whatever your relationship status with tempeh—adore it, distrust it, think you saw it on a menu once but now you’re not quite sure—these sweet and smoky Tempeh Tacos will sweep you off of your Tex Mex-loving feet.
Ingredients
- ¼ cup water
- 1 medium lime, zest and juice (about 2 tablespoons juice and ¾ teaspoon zest)
- 1 tablespoon pure maple syrup
- 2 ½ tablespoons ground chili powder
- 2 teaspoons liquid smoke optional—if not using consider adding 1/2 teaspoon chipotle chili powder, which is spicy and smoky
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small sweet potato scrubbed
- 1 tablespoon extra virgin olive oil
- 8 ounces tempeh I used Lightlife Original
- 3 tablespoons low sodium soy sauce
- Corn or flour tortillas
- Toppings: diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa
Directions
- In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
- With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
- While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
- Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!
