Tempeh Tacos

Name: Tempeh Tacos
Total time: 25 min
Ingredients: 2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed; 2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces; 1 large yellow onion, cut into 1/2-inch pieces; Kosher salt and black pepper; 3 tablespoons tomato paste; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 1/2 teaspoons nutritional yeast; 1 teaspoon smoked paprika; 1 teaspoon red hot sauce, plus more to taste (optional); 12 hard taco shells, warmed; Desired toppings, see Tip

4.0

(400)

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Total: 25 minutes

Servings: 4

Cost: $8.78 /serving

Author : Ali Slagle

nutritional yeast taco shells tempeh

Instructions

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Step 1

In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.

Step 2

Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.

Step 3

Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.

Step 4

Divide the filling between the taco shells, then top with chosen toppings.

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