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.
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 packages (8 ounces/227 grams each) tempeh
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- ½ cup tomato sauce
- 1 tablespoon soy sauce
- 1 chipotle pepper, finely chopped
- 2 tablespoons adobo sauce (from the of chipotle peppers), plus more if desired
- 1 tablespoon lime juice, or more, to taste
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, finely chopped
- 8 corn tortillas, warmed in a skillet (Note 1)
- Diced avocado
- Cashew cream
- Salsa
- Guacamole
- Hot sauce
- Shredded lettuce or cabbage
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Coat the bottom of a large skillet with the oil and place it over medium-high heat.
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When the oil is hot, add the onion. Sweat the onion for about 4 minutes, stirring frequently until it softens up and just begins to brown.
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Crumble the tempeh into the skillet and cook it with the onion for 4 to 5 minutes, stirring frequently, until it starts to brown in spots.
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Stir in the garlic, cumin, and ancho chile powder. Cook the mixture, stirring constantly, for about 1 minute, until it becomes very fragrant.
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Stir in the tomato sauce, soy sauce, chipotle pepper, and adobo sauce. Bring the sauce to a simmer and cook everything for 2 to 3 minutes more, stirring frequently, until the sauce thickens slightly.
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Remove the skillet from heat. Stir in the lime juice and season the mixture with salt and pepper to taste. Adjust any seasonings to your liking and stir in the cilantro.
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Stuff the tempeh taco filling into shells or tortillas. Top with toppings and serve.
- Small flour tortillas or premade taco shells can also be used.
- Nutrition information assumes you're using corn tortillas and does not include toppings.