Maple Glazed Tempeh Tacos
These Maple Glazed Tempeh Tacos are a sweet and savory delight that never fail to impress. I love how the tempeh soaks up the maple glaze, adding a rich flav...
Hey friend!
I can’t wait to share this recipe with you.
These tacos are a special treat in my home, often enjoyed during cozy nights in or when I have friends over.
The combination of the sweet maple glaze and the hearty tempeh just makes my heart sing.
Plus, they’re super easy to whip up, which is always a bonus!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tempeh is such a great source of protein and has a lovely nutty flavor. If you're not a fan, you can swap it for tofu, but make sure to press and drain it well. Corn tortillas are my favorite, but feel free to use any tortillas you like—just check they’re vegan!
Tips & Notes
- •If you have any leftover glaze, drizzle it over roasted veggies for a sweet touch.
- •These tacos are also fantastic topped with some fresh salsa or vegan sour cream if you're feeling fancy.
Recipe Variations
- •Sometimes I add black beans into the mix for extra protein and texture.
- •If I want a spicy kick, I’ll throw in some diced jalapeños or a splash of hot sauce.
Storage & Freezing
Store any leftover tempeh in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet or in the microwave. Just know that the tortillas are best fresh, so I recommend storing them separately.
Frequently Asked Questions
Can I make these tacos ahead of time?
Absolutely! You can prepare the tempeh in advance and just warm it up when you're ready to serve. The flavors only get better!
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These Maple Glazed Tempeh Tacos are a sweet and savory delight that never fail to impress. I love how the tempeh soaks up the maple glaze, adding a rich flav...
Ingredients
Instructions
- 1
Start by heating the olive oil in a skillet over medium heat. Once it’s hot, add the cubed tempeh and sauté for about 5 minutes until it starts to turn golden.
- 2
In a small bowl, mix together the maple syrup, soy sauce, smoked paprika, cumin, and garlic powder.
- 3
Pour the maple mixture over the tempeh in the skillet, stirring well to coat. Cook for another 5-7 minutes, allowing the glaze to thicken and caramelize slightly.
- 4
While the tempeh cooks, warm your corn tortillas in a separate pan or directly over the flame for a few seconds on each side until they’re soft and pliable.
- 5
Assemble your tacos by placing a generous scoop of the maple-glazed tempeh on each tortilla.
- 6
Top with slices of avocado, a sprinkle of fresh cilantro, and a squeeze of lime juice. Serve with extra lime wedges on the side.
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