Looking for a delicious, quick, and protein-packed plant-based dinner idea? These Tempeh Veggie Tacos are an easy weeknight meal that’s full of flavor and color. With crispy sautéed tempeh, tender bell peppers and onions, and a cool dollop of dairy-free yogurt, they’re the perfect balance of hearty and fresh.
Tempeh Veggie Tacos
Ingredients
- Taco shells soft or hard
- 1 block of tempeh sliced or crumbled
- 1 tbsp avocado or olive oil for frying
- 1 medium yellow onion sliced lengthwise
- 3 bell peppers any color, sliced lengthwise
- ½ tbsp turmeric
- ½ tbsp paprika
- ½ tbsp cumin
- Salt + pepper to taste
- 2 cups chopped mushrooms
- Dollop of Cocojune or any vegan yogurt
- Fresh cilantro chopped
- Optional: squeeze of lime, hot sauce, avocado slices
Instructions
Prep your veggies:
- Thinly slice onion and bell peppers lengthwise. Set aside.
Cook the tempeh:
- In a skillet over medium heat, add oil and fry tempeh slices or crumbles until golden and crispy on the edges (about 5–7 minutes).
Sauté the veggies:
- In the same pan, add a little more oil if needed. Sauté sliced onions and bell peppers until tender and slightly caramelized, about 5–8 minutes.
- Sprinkle in turmeric, paprika, cumin, salt, and pepper, and stir for another minute to toast the spices.
- Add the mushrooms and cook for another 4–5 minutes, or until the mushrooms have softened and released their moisture.
Assemble your tacos:
- Warm taco shells. Fill each shell with tempeh, sautéed veggies, a dollop of vegan yogurt, and a sprinkle of fresh cilantro.
Top it off:
- Add any extras you like—lime juice, avocado, hot sauce—and dig in!
