Spice up your life with easy tempeh taco meat flavored with Mexican asada and top it off with quick mango pico de gallo for a perfect oil free vegan taco.
8 oz. (250 gm.) tempeh, crumbled into small bite-sized pieces or diced small
4cupsvegetable broth or 4 cups water + 2 vegetable bouillon or stock cubes
1 Tbsp. Tamari or soy sauce
1cup Mexican beer or veggie broth
1 tsp. tamari or soy sauce
1 tbsp. lime juice
1 Tbsp. chili powder
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. garlic powder
Mango pico de gallo
1 large mango cubed small (2 cups)
1-2jalapenos, diced small with the seeds removed
1/2 red onion, diced small (1/2 cup)
1cup chopped cilantro
1 medium tomato, diced small (1 cup)
Juice of 2limes (about 1/3 cup)
Instructions
Slice the tempeh into quarters and crumble or dice it into small, bite-sized pieces. Place the tempeh along with 4 cups of vegetable broth and 1 Tbsp. tamari into a medium saucepan.
Bring the pan to a boil and then reduce to simmer, cover it and simmer the tempeh for 2or dice it into small cubes. Simmer the tempeh for 20-30 minutes.
Drain and set aside.
While the tempeh simmers, make the mango pico de gallo by preparing all the ingredients and tossing it together in a bowl with the lime juice.
To finish the asada tempeh, in a skillet whisk together the beer or broth, tamari and lime juice with the chili powder, smoked paprika, ground cumin and garlic powder.
Heat the skillet and then add the tempeh. Simmer until most of the liquid is absorbed (about 10 minutes). Take it off the heat and cover.
Heat the tortillas for 2-3 minutes at 4000 F (2000 C). Turn them so they are heated on both sides. Try not to get them too brown or hard as that will make them difficult to wrap.
Serve the tempeh asada along with the mango pico de gallo, corn toritllas, vegan sour cream (optional), shredded lettuce, diced avocado and any other topping you like.
Notes
Prep time is calculated for the time to crumble the tempeh. The mango pico de gallo can be made while the tempeh simmers.
Get the vegan sour cream recipe here. If you want to make it even easier, start with 1 cup of cashews and grind them in a spice grinder. This way, you don’t need to soak your cashews.