Vegan Tempeh Taco Platter
Hearty and packed with plant-based protein, this tempeh taco platter is perfect for Taco Tuesday or celebrating Cinco De Mayo. Smoky tempeh, pineapple salsa, and cilantro-lime cashew cream make up this delicious spread. Bonus - it’s ready in under 30 minutes!
Ingredients
Tempeh
- 8 Oz Tempeh
- 1 Cup Vegetable Stock
- 2 Garlic Cloves Minced
- 2 tablespoon Reduced Sodium Tamari or Soy Sauce
- 1 tablespoon Maple Syrup
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Smoked Paprika
- ½ teaspoon Oregano Preferably Mexican oregano
- ½ teaspoon Salt
Pineapple Salsa
- ½ Pineapple Diced
- ½ Red Onion Diced
- 2 Jalapeños Diced
- ½ Bunch Cilantro Leaves only, chopped
- ½ teaspoon Salt
- Juice from 1 Lime
Cilantro Cashew Cream
- ½ Cup Cashews
- ¾ Cup Water
- ½ Bunch Cilantro
- 1 Garlic Clove
- ½ teaspoon Salt
- ¼ teaspoon Cumin
- Juice from 1 Lime
Instructions
Pineapple Salsa
- Mix all ingredients together and let chill in fridge until ready to use.
Cilantro Cashew Cream
- Blend all ingredients together until creamy and set aside until ready to use.
Tempeh
- Slice tempeh brick into 24 rectangles.
- Mix all other ingredients in a skillet and add sliced tempeh. Simmer over medium-low heat for about 20 minutes, or until almost all of the liquid has evaporated.
- Spray tempeh with oil and flip. Continue to cook for about 2 minutes. Spray with oil again and flip. Cook the other side for another 2 minutes, or until tempeh browns a bit.
- To serve, place 2 pieces of tempeh in grilled tortilla and top with cilantro cashew cream and pineapple salsa. If you'd like, add more toppings like avocado, jalapeños, and purple cabbage!
Nutrition
Calories: 294kcalCarbohydrates: 33gProtein: 15gFat: 14gSaturated Fat: 3gSodium: 1402mgPotassium: 586mgFiber: 3gSugar: 17gVitamin A: 833IUVitamin C: 65mgCalcium: 114mgIron: 4mg
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