Recipes: Tempeh Tacos

Tempeh. The “meaty” base for our tacos. It’s delicious, nutritious, and definitely worth trying.
Sweet Potatoes. The spicy flavors in this dish are complemented by a touch of sweetness from sweet potatoes. They’re a hearty, filling addition that brings both flavor and nutritional value to the recipe. Sweet potatoes are packed with fiber, vitamins, and antioxidants.
Maple Syrup. To take the light sweetness one step further and keep the spices balanced, I added a touch of maple syrup. And if sweet potatoes are involved, maple syrup is always a good idea.
Smoked Paprika. This replaces liquid smoke.
Spices. A combination of chili powder, smoked paprika, cumin, garlic powder, and onion powder give the tacos a rich complexity and subtle kick.
Replace the Soy Sauce with Salsa, Taco seasoning,
Lime. Lime zest and juice add freshness and make the flavors pop.
Tortillas. My favorite way to serve these tempeh tacos (with oodles of toppings, of course)!
The Directions

Whisk the sauce ingredients together in a bowl. Shred the sweet potato and keep in handy.
Cook the tempeh in a large skillet, breaking it into small pieces. Add the shredded sweet potato and soy sauce.
Warm the tortillas (if using).
Pour the sauce into the skillet, cooking until thickened. Serve as desired with toppings. DIG IN!
Make Ahead and Storage Tips

To Make Ahead. Shred the sweet potato up to 1 day in advance, storing it in an airtight storage container in the refrigerator.
To Store. Place leftover taco filling in an airtight storage container in the refrigerator for up to 4 days. Store tortillas and toppings separately.
To Reheat. Gently rewarm tempeh filling in a large nonstick skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave. Pile into tortillas just before serving.
To Freeze. Let your tempeh filling cool completely, then store it in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Ideas for Tempeh Taco Filling

In addition to using this tempeh filling for tacos, I’ve served it a variety of tasty ways:

Tempeh Taco Bowl. Serve the filling over rice, with all the fixin’s. I like to add a runny egg on top, because that is my way, and I think you’ll like it if you join me.
Tempeh Tacos with Black Beans. Stretch your filling even further by adding a can of rinsed, drained black beans.
Tempeh Nachos. Sprinkle it over chips, warm it in the oven, and add all of your favorite toppings.
Tempeh Power Bowl. Mix with roasted vegetables and rice or cauliflower rice. Add an avocado and a drizzle of the tahini dressing from these Whole30 Vegetarian Power Bowls.