Smoky Maple Tempeh Tacos
These Smoky Maple Tempeh Tacos are a delightful blend of sweet and savory, with a smoky twist that makes them utterly irresistible. I love how satisfying the...
Hey there!
I can't wait to share this Smoky Maple Tempeh Tacos recipe with you.
The first time I made them, I was blown away by how the sweet maple syrup and smoky spices transformed the tempeh into something magical.
These tacos are not just a meal; they’re a celebration of flavors that remind me of joyful gatherings with friends.
Plus, they’re super easy to whip up, making them perfect for any weeknight dinner!
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 fantastic source of protein and takes on flavors beautifully. If you can’t find tempeh, you could use crumbled tofu or even lentils as a substitute. And don’t skip the lime—it's the perfect bright finish to these tacos!
Tips & Notes
- •I love to add a bit of hot sauce for some extra kick!
- •If I have leftover tempeh, I use it in salads or grain bowls for a protein boost.
Recipe Variations
- •Sometimes I’ll add black beans or corn for extra texture and flavor.
- •You could also toss in some sautéed bell peppers or onions for a colorful twist.
Storage & Freezing
These tacos are best enjoyed fresh, but if you have leftovers, store the tempeh separately from the tortillas and toppings in airtight containers in the fridge for up to 3 days. Just reheat the tempeh when you’re ready to eat!
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Just swap out the soy sauce for tamari and make sure your corn tortillas are certified gluten-free.
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These Smoky Maple Tempeh Tacos are a delightful blend of sweet and savory, with a smoky twist that makes them utterly irresistible. I love how satisfying the...
Ingredients
Instructions
- 1
In a medium bowl, combine the tempeh cubes, smoked paprika, maple syrup, soy sauce, garlic powder, onion powder, and black pepper. Mix well to coat the tempeh evenly.
- 2
Heat the olive oil in a skillet over medium heat. Once hot, add the marinated tempeh and sauté for about 10-12 minutes, stirring occasionally, until the tempeh is golden brown and slightly crispy.
- 3
While the tempeh cooks, warm the corn tortillas in a separate pan or directly over the flame for a few seconds until they're pliable.
- 4
Assemble your tacos by placing a generous amount of the smoky maple tempeh onto each tortilla.
- 5
Top with avocado slices, chopped cilantro, and a squeeze of fresh lime juice. Enjoy every bite!
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