Tempeh Tacos

tempeh tacos recipe
Description

This tempeh taco "meat" recipe makes the perfect vegan filling for tacos & burritos or topping for salad & nachos. Use SoyBoy organic Soy or 5-Grain Tempeh.

Servings: 4-5

Instructions

  1. Cut Tempeh into 2-inch pieces, then combine with 2 Tbs of olive oil and spices in food processor bowl and blend. Alternatively, you can crumble the tempeh and mix by hand, but the food processor will give the tempeh a consistency more similar to ground beef.
  2. Sauté taco filling in 2 Tbs olive oil or bake on a sheet pan.
  3. And more spices to taste and toss with lime juice before serving.

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General Tso’s Tempeh

Description

Our two varieties of organic tempeh pair incredibly well with savory sauces. This at-home vegan version of a spicy Chinese take-out favorite is likely to become a staple on your family’s dinner rotation. If you like your meals on the saucy side, or if you’ll be heating up the leftovers, consider doubling the sauce ingredients. Just don’t forget to take out the spicy chili peppers before serving!

Servings: 4

Instructions

  1. Cut the tempeh into 1”x1” chunks and place in a mixing bowl.
  2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in the refrigerator for at least an hour.
  3. Add cooking oil to a wok-style pan on medium-high heat and fry tempeh until browned on both sides. Remove from pan.
  4. In the same pan, add in oil and sesame oil and warm on medium-high heat.
  5. Add the garlic, ginger, and chilis and cook for about 1 minute.
  6. Add the tomato paste and vegetable broth, and stir until incorporated, then add soy sauce and rice vinegar and stir until incorporated.
  7. For the cornstarch slurry, mix the cornstarch with the water in a small bowl until it has the texture of a paste. Add the cornstarch slurry into sauce mixture and stir until sauce thickens.
  8. Return the tempeh to the pan and allow to incorporate with the sauce.
  9. To garnish, top with sesame seeds (optional).

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Blackened Tempeh Po’Boy with Cajun Remoulade

Description

This saucy vegan sandwich recipe is a delicious use of SoyBoy's organic soy tempeh. Cajun spice rub makes it spicy!

Servings: 4

Instructions

  1. Use a food processor to make the remoulade by adding 1/2 small, deseeded red Bell pepper, 1 small stalk of celery, 1 green onion, a loosely packed 1/2 cup fresh parsley leaves, 1/2 cup vegan mayonnaise, 1 Tbs Dijon mustard, 1 Tbs ketchup, Tabasco to taste, 2 Tbs well drained prepared horseradish, 2 tsp paprika and 1/4 tsp ground cayenne pepper, put the lid on top and puree until nice and smooth, stopping the machine and scraping down the sides if needed. Keep cold until ready to use.
  2. Partially slice the rolls, or sections of baguette, gently open and brush the cut sides with olive oil.
  3. Cut the 8-ounce block of tempeh crosswise into 6 equal pieces, then filet each piece thinly in half for 12 slices total.
  4. Place them onto a large plate, brush them with a little olive oil on each side and generously season both sides with a prepared Cajun blackening spice rub.
  5. Toast the sliced, olive oil brushed sides of the rolls in a heavy bottomed nonstick pan (one or two at a time), remove them and then add the Cajun spiced tempeh to the dry pan and cook those for a minute or two on each side and it’s time to eat.
  6. Assemble the Po’ Boy’s with sliced tomatoes, julienne lettuce, 3 pieces of blackened tempeh and finish with Cajun remoulade.
  7. Keep leftover remoulade in a covered container in the fridge for other uses.

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