Hearty, crumbly, and packed with protein...tempeh makes the best vegan taco filling! These chipotle tempeh tacos are delicious, super easy to whip up, and perfect for weeknight dinners.
Coat the bottom of a large skillet with oil and place it over medium-high heat.
When the oil is hot, add the onion. Sauté the onion for about 5 minutes, until it softens up and just begins to brown.
Add the garlic and sauté for another minute, until very fragrant.
Crumble the tempeh into the skillet. Cook the tempeh, stirring occasionally, until it begins to brown, about 5 minutes.
Stir in the tomato sauce, adobo sauce, cumin, ancho chile powder, salt and pepper. Cook everything for 1-2 minutes more, until the sauce begins to thicken up.
Remove the skillet from heat and season the mixture with additional salt to taste. Adjust any other seasonings to your liking.
Stuff the tempeh taco filling into shells or tortillas. Top with toppings and serve.
Nutrition information assumes you're using corn tortillas and does not include toppings.