Tempeh Mushroom Tacos

Tempeh is a vegetarian protein that crumbles easily. Together with ground meat in this Tempeh Mushroom Tacos recipe makes rich in both ways.

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OVERVIEW

An easy vegan tacos made with a perfectly spiced tempeh meat, providing quality plant protein

PREP TIME

15 mins

TOTAL COOKING TIME

40 mins

DIFFICULITY

Easy / Beginner

SOCIAL

stephanie

THE INGREDIENTS:

3 large Roma (plum) tomatoes, seeded and diced
¼ cup coarsely chopped fresh cilantro

¼ cup minced white onion, plus 1/2 cup diced
2 tablespoons minced jalapeño pepper (remove seeds for less heat)
1 teaspoon lime zest
2 tablespoons lime juice, divided
½ teaspoon plus 1/8 tsp. salt, divided
⅓ cup low-fat plain Greek yogurt
1 tablespoon olive oil
1 clove garlic, minced
1 (8 ounce) package button mushrooms, trimmed and cut into 1/2-inch pieces
1 (8 ounce) package tempeh, chopped into crumbles
2 teaspoons chili powder
1 teaspoon ground cumin
8 hard taco shells, warmed according to package instructions
½ cup shredded reduced-fat Cheddar cheese

INSTRUCTIONS

Step 1

Combine tomatoes, cilantro, minced onion, jalapeño, 1 Tbsp. lime juice, and 1/4 tsp. salt in a medium bowl. Set aside
Step 2

Whisk yogurt, lime zest, 1/8 tsp. salt, and the remaining 1 Tbsp. lime juice in a small bowl. Set aside.
Step 3

Heat oil in a large nonstick skillet over medium heat. Add diced onion; cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook for 1 minute. Add mushrooms and tempeh; cook until the mushrooms are softened, about 5 minutes. Stir in chili powder, cumin, and the remaining 1/4 tsp. salt; cook for 1 minute more.

Step4

To serve: Divide the tempeh mixture among taco shells. Top with the salsa fresco, lime yogurt sauce, and cheese.

Tips

To make ahead: Prepare salsa (Step 1) and yogurt sauce

(Step 2) and refrigerate separately for up to 1 day.

To serve: Divide the tempeh mixture among taco shells. Top with the salsa fresco, lime yogurt sauce, and cheese.

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