I love Mexican food, and with summertime just around the corner, I’m starting to think about lighter foods for dinner. Tacos are great because you can customize the ingredients and eat as few or as many as you like. Here is my favorite recipe for tempeh tacos:
For the Mexican Marinade:
1 1/2 Tbsp. olive oil
3 Tbsp. tamari
1/4 cup fresh lime juice (or lemon juice)
1 clove garlic, minced, optional
1/4 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. oregano
- Put marinade ingredients in a jar and shake until blended. Set aside.
For the Tacos:
2 8-oz. pkg. tempeh
1 pkg. 12 corn tortillas
1 or 2 avocados, sliced
Red onion, thinly sliced
- Steam the tempeh for 12 minutes. Cut into 3/4-inch slices. Lay in a baking pan and pour the marinade over the tempeh pieces. Let marinate about 1 hour, turning once after 30 minutes, then turning again just before baking.
- Bake at 375°F for 40 minutes, or until nicely browned. Remove from the oven. Cover with foil to keep warm until ready to use.
- Warm the corn tortillas in a pan on the stove, stack on a plate, and cover with a dish towel to keep soft and warm.
- To assemble, take a corn tortilla, put in your tempeh, avocados, lettuce, onion, and salsa, or whatever combo of those you like, and enjoy! You can put anything you like in your tacos, so feel free to experiment with the extras.
For another really easy and delicious recipe for tempeh tacos, check out peta2′s brand-new cookbook, PETA’s Vegan College Cookbook. In fact, check out all the recipes. You don’t have to be a college student—or even young for that matter—to love their new cookbook. As a PETA Primer, I can vouch for that!
I would love to hear your favorite taco ingredients! I am always up for new recipes.