tempeh tacos

Tempeh Tacos

By Robin LaBarbera

These tacos are full of flavor and make a delicious meat-free alternative. Load them with your favorite toppings. (For you low-FODMAP friends, omit all the things that don’t fit your diet, such as onions and garlic, avocados, cashew cream, and find appropriate alternatives). If you can replace the corn tortillas (if your diet allows, you can do that as well.) If your diet allows dairy, you can certainly substitute real sour cream, add cheese, etc.

Servings: 4

INGREDIENTS

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 8-oz package tempeh, cut into small cubes
¼ cup tomato sauce
1 ½ tablespoons taco seasoning
4 corn tortillas

Optional:

Diced avocados for topping
Cashew cream for topping
Cilantro for topping

INSTRUCTIONS

Heat olive oil in skillet over medium high heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 more minute.
Add the diced tempeh to the skillet and cook, stirring occasionally, until tempeh begins to brown, about 5 minutes.
Stir in tomato sauce and taco seasoning to the skillet, and continue cooking with the tempeh until everything is well coated, about 2-3 minutes.
Serve over warm tortillas with desired toppings.

Store any leftovers in an airtight container. They will last up to 4 days and can be reheated on the stovetop.

Nutritional information does not include topping options.