Hot sauce. Siracha. Jalapenos. I LOVE spicy food. I recently realized that after years of cooking, my downfall is; instead of using spices on a dish…I just add hot sauce and call it a day. At one point I was convinced that I ate so much spicy food that I didn’t have taste buds left at all. If there wasn’t hot sauce on it, I thought it was soo bland! Even though I have developed my love for spices…I have to admit that I love a good recipe that I can go back to my roots and spice it up. Burn Baby, Burn!
Mexican food is one of my favorite cuisines, probably because hot sauce is usually involved. As I go through Veganuary (eating vegan the entire month of January), I decided to try my hand at making taco meat using tempeh.Â
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Tempeh is fermented soy beans, so once you remove the packaging, you can just crumble up using your hands into a pan. It already starts to resemble ground meat. After that, it’s about the spices and additions to make the tempeh taste like taco meat.
It’s all about the cumin and chili powder, but adding the tomato paste gave it the coloring and bitterness to help hold it all together. See below for the measurements.
Because I love spicy, I also added in ghost pepper sauce and lots of red pepper flakes, but obviously not necessary for those who have more sensitive taste buds!
Once tempeh is complete, adding toppings is the next best part. I love hard shells to give the tacos the crunch. While there are many sour cream alternatives for vegans, I happened to have Kite Hill‘s Vegan Greek Yogurt in my fridge and it did just the job replacing sour cream. Peep picture below…I think I may have went a little overboard on the sauces!
The macros included below include RightRice for a side or to be added into the tacos themselves. They also include 1/2 an avocado for toppings:
Macros: 540 kcals, 28 g P, 57 g C, 24 g F
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Spicy Tempeh Tacos
Ingredients
- 3 oz Tempeh
- 2 tacos Organic Corn Tortilla- Hard Shells
- 1/2 Avocado
- 1/3 cup Dry RightRice Spanish Flavor
Spices
- 6 oz Tomato Paste
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1/4 tbsp Smoked Paprika
- 1 tsp Ground Red Pepper
Instructions
- Remove tempeh from package and crumble using your hands into a warming frying pan
- Sauté for 1-2 minutes
- Add 6 oz of tomato paste to tempeh. Save can.
- Add in all the spices to the pan
- Fill tomato paste can with water and pour in frying pan to allow spices to be absorbed in the tempeh
- Let cook for 3 additional minutes
- Cook RightRice according to instructions on the package
- Cut up avocado and any other veggies/toppings
- Fill taco shells and enjoy!
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