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Plant-Based

Spiced Tempeh Tacos with Creamy Cashew Sauce

Meaty fried tempeh fills in for chicken in this vegan alternative to traditional street tacos.

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Servings
4
Prep Time
25 min
Duration
25 min

Ingredients

Cashew sauce

  • 1/2 cup raw unsalted cashews
  • 1/3 cup fresh lime juice
  • 1 1/2 tsp ancho chile powder
  • 1/2 tsp garlic powder
  • pinch of sea salt, or to taste
  • pinch of black pepper, or to taste

Tacos

  • 2 tbsp coconut oil
  • 1 yellow onion, thinly sliced
  • 1 tsp chile powder
  • 1/2 tsp each ground cumin and sea salt
  • 1/8 tsp ground black pepper
  • 1 8 ounce package organic tempeh, cubed
  • 8 5-inch corn tortillas, warmed

Optional garnishes

  • red cabbage
  • avocado
  • pico de gallo
  • lime wedges
  • hot sauce

Preparation

1. Prepare sauce: In a blender, purée all sauce ingredients and 5 tbsp water until smooth.

2. In a large skillet on medium-high, heat oil. Add onion, and cook for 3 to 4 minutes. Add chile powder, cumin, salt and pepper and cook, stirring for 30 seconds, until fragrant. Add tempeh and cook 3 to 4 minutes, until golden, stirring frequently. Divide tempeh mixture among tortillas, top with cashew sauce and optional garnishes of your choice.

Nutrition Information

  • Serving Size 2 tacos
  • Calories 341
  • Carbohydrate Content 29 g
  • Cholesterol Content 0 mg
  • Fat Content 20 g
  • Fiber Content 4 g
  • Protein Content 17 g
  • Saturated Fat Content 8 g
  • Sodium Content 331 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 4 g