Easy Southwestern Tempeh Tacos (vegan)
These delicious & quick plant-based tacos have a southwestern spin. Packed with lean protein, healthy fats, and fiber, these are the perfect healthier tacos to keep you fueled for hours! {Gluten Free & Vegan}
- Prep Time: 5m
- Cook Time: 10m
- Total Time: 16 minute
- Yield: 2 servings 1x
Ingredients
Scale
- 8 oz package of Lightlife tempeh (any variety)
- 1 Tablespoon olive or avocado oil
- 1 1/2 Tablespoon chili powder
- 1/2 teaspoon onion powder, garlic powder, paprika, oregano, crushed red pepper, salt and pepper (or simply use 1 packet store-bought taco seasoning)
- 1/4 cup canned tomato sauce
- 1 avocado
- 1/2 cup black beans
- 1/2 cup corn kernels
- 2 handfuls leafy greens
- 1/8 cup diced red onion
- 2 tortillas of choice (I used Siete Foods)
Instructions
- Heat oil in a large skillet on medium heat. Crumbled up the tempeh to resemble ground meat and add to saute pan – cook for 3-4 minutes.
- Season with taco seasoning, chili powder, and canned tomato sauce. Saute on medium-high heat for an additional 3-4 minutes or until the liquid is mostly absorbed.
- Set tempeh aside and let cool. While tempeh is cooling, drain & rinse corn and beans and set aside. Slice the avocado and dice the onion.
- Assemble tortillas with tempeh “meat” and toppings. Enjoy immediately!