Crispy Tempeh Tacos
These tacos are so good you won’t miss the meat. Tempeh lightly fried has great texture and works great in taco form.
Ingredients
- 1 package tempeh, sliced into 1/8 inch slices
- ½ red onion, sliced
- ¼ Cup juice from pickled jalapenos and/or lime juice
- 1 Cup feta, crumbled
- 1 Cup cucumber, sliced thin
- 1 Cup sour cream
- 2 Tablespoons Chili Garlic Sauce
- 1 Tablespoon rice vinegar
- Cilantro for garnish
- Vegetable or peanut oil for frying
- Flour tortillas
Instructions
- For the sauce, combine the sour cream, chili garlic sauce, and rice vinegar and stir to combine. Adjust for your tastes and set aside until it’s taco time.
- Slice your red onions really thin and add them to a bowl along with some juice from pickled jalapenos and/or lime juice. Let this sit for a few minutes.
- Slice tempeh 1/8 inch thick.
- Add some oil to a large pan or skillet until the oil evenly covers the bottom of the pan. Add tempeh pieces to pan over medium high heat. Cook until tempeh is really crispy, about 4 minutes per side.
- Add sauce, tempeh, and other toppings to tacos and eat them.
Nutrition
Serving: 1taco | Calories: 210kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 724mg | Potassium: 126mg | Fiber: 2g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 1mg