Tasty Vegan Tempeh Taco Filling

Similar to my jackfruit carnitas recipe, this is always fun to mix it up a little. You can use tofu, tempeh, seitain, jackfruit, lentils, or tvp (+extra liquid) as the filler. Adjust the heat per your preference. I like it hot, but Monkey-man needs it toned down a little. One of my secret weapons is using ibarra—the hot chocolate cubes with the scary looking old lady on them. They are one of those accidentally vegan products that I was turned onto by a friend of the family that would use it in her tamale filling.

Here we had tempeh soft tacos with tomatoes, red peppers, lettuce, pintos, Cilantro Pesto, and a tofu sour cream.

Perfect Tempeh Tacos for Two (Serves 2)

1 pack tempeh, cubed
1/2 small onion, chopped 
3 cloves garlic, minced 
3/4 cup orange juice or water
1 cube ibarra (sub 1 tbsp cocoa, 1 tbsp sugar, 1/2 tsp cinnamon)
1/2-1 chipotole in adobo (depending on your heat tolerance)
1 cube vegetable bouillon 
2 tbsp oil 
2 tsp dark chili powder
1 tsp salt 
1 tsp cumin

In a deep sided frying pan, combine all ingredients except tempeh. Once chocolate has melted and all the spices are thoroughly incorporated, add the tempeh and bring to boil. Turn down to a simmer and cook for about 10 minutes, stirring often, until the liquid has cooked down. Check seasonings and adjust if needed. Enjoy!

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