How to make Tempeh Tacos

Tempeh Tacos

Yield : 4 serving

Time : 24 minutes 

Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.

INGREDIENTS 

• 2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
• 2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
• 1 large yellow onion, cut into 1/2-inch pieces
•  Kosher salt and black pepper
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 ½ teaspoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon red hot sauce, plus more to taste (optional)
• 12 hard taco shells, warmed
•  Desired toppings, see Tip

PERPETRATION 

STEP 1

1. In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
2. STEP 2
3. Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
4. STEP 3
5. Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
6. 1. Step 4
7. Divide the filling between the taco shells, then top with chosen toppings.

Tip

• Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.