Tempeh Tacos with Avocado Crema

Name: Tempeh Tacos with Avocado Crema
Cuisine: Mexican Food
Ingredients: 2 Fresno chile peppers or jalapeños, sliced thinly; 1 large shallot, sliced as thinly as you can; 1/2 cup distilled white vinegar; 1 1/2 tablespoons maple syrup; Kosher salt (a couple pinches); 2 (8-ounce) blocks of tempeh; 4 tablespoons avocado oil or other neutral-flavored high-heat oil; 2 tablespoons tamari or soy sauce; 1 tablespoon + 1 teaspoon freshly squeezed lime juice; 2 small or 1 extra large ripe avocado; 1/4 cup vegan sour cream or tangy coconut yogurt; 2 garlic cloves, roughly chopped; 3 tablespoons freshly squeezed lime juice; 1/2 teaspoon ground cumin; 3/4 cup cilantro leaves and tender stems; 1/2 to 3/4 teaspoon kosher salt; Freshly cracked black pepper; 12 corn tortillas; A handful of cilantro, chopped (optional); Lime wedges (optional)

Budget CookingStir-fryVeganVegetarianMain DishesEasy MealsHealthyLunchMexican FoodTofu

‌

Vegan Food Recipes

2467 recipes

Ingredients

Pickled vegetables

2 Fresno chile peppers or jalapeños, sliced thinly
1 large shallot, sliced as thinly as you can
1/2 cup distilled white vinegar
1 1/2 tablespoons maple syrup
Kosher salt (a couple pinches)

Crispy tempeh

2 (8-ounce) blocks of tempeh
4 tablespoons avocado oil or other neutral-flavored high-heat oil
2 tablespoons tamari or soy sauce
1 tablespoon + 1 teaspoon freshly squeezed lime juice

Avocado crema

2 small or 1 extra large ripe avocado
1/4 cup vegan sour cream or tangy coconut yogurt
2 garlic cloves, roughly chopped
3 tablespoons freshly squeezed lime juice
1/2 teaspoon ground cumin
3/4 cup cilantro leaves and tender stems
1/2 to 3/4 teaspoon kosher salt
Freshly cracked black pepper

Accompaniments

12 corn tortillas
A handful of cilantro, chopped (optional)
Lime wedges (optional)

Preparation

Combine the chile peppers, shallot, vinegar, maple syrup, and a couple pinches of salt in a small jar, seal, and set aside to macerate for at least 15 minutes, shaking gently a few times for even distribution.
Crumble the tempeh into very small pieces using your hands.
Line a large surface with paper towels and open windows for ventilation.
Heat avocado oil in a nonstick frying pan over medium-high to high heat until it starts to smoke, add the tempeh in a single layer, and cook undisturbed for 2 minutes.
Toss and continue cooking for a total of 12 to 14 minutes, stirring every 1.5 to 2 minutes, until golden brown and crisp.
Blend the avocado, vegan sour cream, garlic, lime juice, cumin, cilantro, salt, and pepper until smooth to make the avocado crema.
Assemble the tacos by warming the corn tortillas and filling them with crispy tempeh, pickled vegetables, avocado crema, and optional chopped cilantro and lime wedges.