Vegetarian alert! These tacos are veggie-friendly and SO easy to make. I kid no one when I say that there are only 5 ingredients required to make these tacos (only 4 if you don't like mushrooms)! This meal is not only super quick and easy, but it's cheap! Tempeh usually goes for $2.50-$3/package in your regular grocery store. It's usually kept near the tofu in the produce section. Tempeh is a high protein soy product that originated in Indonesia. Soy beans are pressed into cakes and are put through a controlled fermentation process. Don't worry, it doesn't taste nearly as gross as that description makes it sound. I promise. This is what it looks like in un-cooked form.
The rule of thumb with tempeh is that it will pick up whatever flavors your season it with. It doesn't have a ton of flavor on it's own, but it's very versatile because you can customize it to whatever theme you prefer.
I generally have one package of tempeh and one package of tofu in the fridge at all times. They're both cheap, high in protein, and easy to use for a quick dinner during the week. This week, Jacob and I decided we needed to use up the tortillas that had been hanging out on top of our microwave for far too long. So, the tempeh was cubed, the onion chopped, and the mushrooms sliced. Let's get to the good stuff.
I didn't include olive oil as one of the ingredients, because I feel it's a given. But, olive oil was added to the pan before throwing this tempeh mixture on the stove for some heat.
The tempeh mixture was piled high onto fajita size flour tortillas (corn tortillas are our usual go-to, but flour was handy this time around) and topped off with a little salsa, pepper jack cheese, and sour cream greek yogurt (the perfect sour cream substitute)! You can call me a liar if you want, since I didn't include the toppings in the ingredient list.
Along side these delicious tacos were some roasted veggies - kale and broccoli. Cleaned, seasoned with olive oil and salt/pepper, and roasted in a 400 degree oven for 15-20 minutes. Apple slices too!
Jacob is looking really happy and so attractive in this picture here. But really, he loves tacos.
5 Ingredient Tempeh Taco Recipe
- 1 package tempeh (any variety will do), cubed into small cubes
- 1 small onion, diced
- 7-8 medium white button mushrooms, sliced
- 1-2 tbsp soy sauce
- Tortillas
Directions:
- Add the tempeh, onion, and mushroom to a hot pan that has been coated with a few glugs (very precise measurements here) of olive oil
- Cook the tempeh mixture for 10-15 minutes or until it starts to get a bit crispy and browned
- Add soy sauce to taste
- Pile high on warmed tortillas (we usually warm ours in the microwave for 30-45 seconds with a damp paper towel on top so they don't dry out)
- Garnish with salsa, sour cream, cheese, cilantro, lime, or any other taco topping favorites!
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