Peruvian-style Tempeh Tacos

Peruvian-style Tempeh Tacos

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Ingredients

  • 1/2 cup high-heat oil
  • 4 cloves garlic, crushed
  • 2 serrano chile peppers, minced (optional)
  • 1 package tempeh, sliced into thin strips
  • 1 yellow onion, minced
  • 1 tablespoon chili powder
  • 2 tablespoons cumin seeds, toasted and ground
  • 1/2 cup pitted and chopped green olives
  • 1 tablespoon tamari
  • 1 lime, juiced
  • 1/4 cup chopped cilantro
  • Salt and pepper, to taste
  • 12 corn tortillas, slightly heated
  • Cilantro, avocado, shredded cabbage, tomato, lime juice, sour cream (optional)

Directions

Heat oil in a large skillet over medium-high heat. Add garlic, chiles and tempeh. Pan-fry, turning over with a spatula until tempeh starts to brown.

Add onions and cook until soft and tempeh breaks up. Add chili powder, cumin, olives, tamari, lime juice, cilantro, salt and pepper.

Place a scoop of tempeh on each tortilla and add your favorite taco toppings.