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Lilly’s Table

 
 
Radish Salsa
© Lillys-Table.com Photo of Tempeh Tacos
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Tempeh Tacos

from Tempeh Tacos with Radish Salsa, the Week of April 12, 2015.
View the previous recipe for this meal.

These tempeh tacos are vegan-licious. Beyond the tempeh filling, add your favorite toppings. We include greens, avocado, and carrots as simple options. If you are a dairy lover a dollop of sour cream or even a sprinkle of cojita cheese would be a fun addition. The Taco-Spiced Tempeh can be used in place of the tempeh and spices in this particular, because we doctor it up with more vegetables.

Ingredients

  • 8 ounces tempeh, or taco spiced tempeh recipe
  • 1 teaspoon coconut oil
  • 1 teaspoon cumin, ground, or more to taste
  • ½ teaspoon coriander, ground
  • 1 pinch chili powder, to taste
  • 1 avocado
  • 1 lime
  • 4 tortillas, corn or small flour
  • 2 cups spring greens, washed and dried
  • 1 carrot, peel and shred
  • 2 tablespoons salsa

Serving Size: 2 People

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Preparation Instructions

Crumble or shred the tempeh and sauté in the coconut oil. Season with the cumin, chili powder and salt, each to taste.

This is a great time to prepare all of the taco toppings, including slicing the avocado and scooping it out. Drizzle with a little lime juice to prevent the avocado from browning.

Warm the tortillas in a separate skillet over medium-low heat, just until they are easy to bend.

Fill the tortillas with the tempeh and finish with your choice of toppings including the spring greens, avocado, squirt or more of lime, shredded carrots, and salsa.

Fold up and enjoy.