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Vegan Tempeh Tacos

  • Author: Liz Thomson
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

This makes 6 tacos which could easily serve 2 hungry people.


Scale

Ingredients

  • 1/4 cup soy sauce (or tamari or liquid aminos)
  • 1 tbsp maple syrup
  • 1 tbsp liquid smoke (you can leave this out if you can’t find it, but it adds a great smoky flavor)
  • 8 oz tempeh
  • 1 tsp olive oil
  • 6 taco shells (flour or corn)
  • 1/2 avocado
  • 1/2 cup black beans
  • Salsa, cabbage, cilantro, cheese, etc. (optional toppings)

Instructions

  1. Combine the soy sauce, maple syrup, and liquid smoke in a shallow dish.
  2. Slice the tempeh into 1/2″ slices and spread in a single layer into the sauce and let it marinate for at least 20 minutes. If you can marinate it overnight or for a few hours, that’s even better.
  3. In a large skillet, heat 1 tsp oil over medium heat for 1 minute.
  4. Add the tempeh to the pan in a single layer.
  5. Cook for 8 minutes or until it begins to brown, then flip over and continue cooking.
  6. You want both sides to be a little bit charred.
  7. While the tempeh cooks, dice the avocado and heat up the black beans.
  8. Once the tempeh is done, assemble your tacos and add any toppings you like.
  9. Serve immediately.