Tempeh is a probiotic food made from fermented soybeans and is a great source of easily digestible complete proteins and calcium. Tempeh can be grilled, fried, roasted, used in different stews, and you can even make hamburgers, taco fillings, or meatballs with it. It’s a great vegan substitute for ground beef, and if you give it a chance, you’ll be a fan for life!
These easy Vegan Tempeh Tacos with Avocado Dip are made with grated tempeh, flavourful spices, and homemade avocado dip. Done in under 20 minutes but with amazing flavor and packed with plant-based protein, this dish is the perfect quick and healthy taco Tuesday dinner.
Vegan Tempeh Tacos with Avocado Dip Recipe
Prep Time: 5 min | Cook Time: 12 min | Yields: 8 tacos
+ 2 tbsp olive oil
+ 14 oz (400 g) tempeh, roughly grated
+ 3 tbsp tomato paste
+ 2 tsp paprika
+ 1 1/2 tsp cumin
+ 1 tsp garlic powder
+ 1 tsp onion powder
+ 1/2 tsp chili powder
+ 2 tbsp water
+ 8 taco shells
+ 4 tbsp homemade avocado dip
+ fresh cilantro, for serving
Heat olive oil in a large skillet, then add grated tempeh. Cook for 5-7 minutes until browned. Stir in tomato paste, paprika, cumin, garlic, onion, chili, and cook for another 5 minutes. Then add the water and cook just until the water has evaporated.
Spoon tempeh filling into taco shells and top with homemade avocado dip. Garnish with fresh cilantro and enjoy!
| calories | carbs |
fat |
protein |
|---|---|---|---|
| 251 | 20.5 g | 15 g | 11.2 g |