Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 (8 ounce) package spicy flavored tempeh, coarsely grated
- ½ cup vegetable broth
- 2 tablespoons taco seasoning mix
- 1 teaspoon dried oregano
- ½ teaspoon ground red pepper (Optional)
Why This Recipe Is So Easy To Love
Rich in protein and flavor, making it a healthy and satisfying meal. It’s easy to customize with your favorite toppings and spices. Plus, it’s a great plant-based alternative that everyone can enjoy.
Best Cooking Tips
- Press the tempeh before cooking to remove excess moisture and improve texture.
- Marinate the tempeh for at least 30 minutes to let the flavors soak in.
- Cook on medium-high heat to get a nice crispy outside without drying it out.
- Marinate the tempeh for at least 30 minutes to let the flavors soak in.
- Cook on medium-high heat to get a nice crispy outside without drying it out.
Step 1
Heat some oil in a skillet over medium-high heat. Toss in the chopped onion and cook, stirring occasionally, until it starts to soften—about 5 minutes. Then add the garlic and cook for another minute or two until you can really smell that delicious aroma. Next, mix in the grated tempeh and keep stirring as it browns lightly, which should take around 5 minutes.
Step 2
Pour in the vegetable broth, then turn the heat down to low. Sprinkle in the taco seasoning, oregano, and a pinch of ground red pepper. Let it simmer gently, stirring every now and then, until most of the liquid has cooked off—about 5 minutes.
Serving Ideas
Serve with fresh salsa, avocado slices, and a squeeze of lime for brightness. Add some crunchy shredded lettuce or pickled onions for extra texture. A side of black beans or Mexican rice pairs well to complete the meal.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the tempeh tender. You can also freeze cooked tempeh separately for up to a month and thaw before use.
