Delicious crispy tacos featuring boiled and sautéed tempeh, combined with fresh ingredients like red onion, tomatoes, garlic, and avocado, and served in charred corn tortillas. A perfect vegan dish that is flavorful and easy to make.
1: Add the tempeh to boiling water in a medium sauce pot, add a few pinches of salt, and cook for 15 minutes.
2: While that cooks, mix the red onion, tomato, garlic, jalapeño, and juice of 1 lime with a pinch of salt in a large bowl. Set aside.
3: In a medium bowl, add yogurt, pickled jalapeño brine, juice and zest of the other lime, and a pinch of salt, and whisk to combine.
4: Strain the tempeh from the cooking water, break it up in a bowl with a fork, then add it to a sauté pan over medium-high heat with 2 tablespoons of olive oil.
5: Season the tempeh with a pinch of salt and stir, cooking for 2 minutes.
6: Add cumin, paprika, chili powder, and nutritional yeast to the tempeh and cook down for another 6 to 10 minutes, stirring every couple of minutes.
7: Mash the avocado just before plating.
8: Serve the tempeh on tortillas with all the fixings and enjoy.
