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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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