The Gluten-Free Cookbook

Saturday, October 13, 2012

Tempeh Tacos

Rarely do I promise that something tastes just like meat. Usually, plant foods taste deliciously like themselves. Cilantro tastes like cilantro. Fresh guacamole tastes like guacamole. And so on. And that's a good thing. 

However, sometimes you want a meal that feels a little more substantive. In these tacos, crumbled tempeh seasoned with cumin, smoked paprika and sauteed onions resembles ground beef, particularly because it's snuggled under all of the usual taco fixings: shredded lettuce, fresh guacamole, cilantro and roasted tomato salsa. 

serves four

Fresh Guacamole
2 fresh, ripe avocados, pitted and diced
1 lime, juiced
1 shallot, minced
1 clove of garlic, minced
1 teaspoon fresh serrano pepper, minced
Mash all of the ingredients until well combined. Season to taste with sea salt and freshly ground black pepper.

Quick Roasted Tomato Salsa
1/4 bunch fresh cilantro
1 shallot, roughly chopped
1 clove garlic, roughly chopped
1/2 lime, juiced
1 can fire-roasted tomatoes
pinch sea salt
Place all ingredients in a blender and pulse until everything is well combined, but not completely pureed.

Tempeh Taco Filling
2 tablespoons olive oil
1/4 cup yellow onions, minced
1 package tempeh, crumbled
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/4 cup tomato ketchup
Heat the olive oil in a large skillet over medium heat. Cook the onion until fragrant and golden. Add the tempeh and brown well. Add the cumin, paprika and ketchup and toss to coat. Remove from heat.

To serve
1 package corn tortillas
2 cups shredded lettuce
small handful fresh cilantro, roughly chopped

I really don't have to tell you how to assemble tacos. So I won't. Enjoy!


  1. I love tempeh tacos! These look great. Can't wait to try them!!!

  2. Thanks, Stephanie! Is tempeh readily available in Malaysia?

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