Crumbled Tempeh Tacos is a soy-free tempeh taco made with fresh, fermented chickpea tempeh instead of soy.
4 servings · About 15 min · Soy-free
Why fermented chickpea tempeh
We start with fresh, fermented chickpea tempeh instead of soy. The live culture (Rhizopus oligosporus) breaks the chickpeas down into something firm, nutty, and high in protein, with a porous texture that takes on seasoning beautifully.
Ingredients
- 1 lb fresh tempeh
- 2 tbsp neutral oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- salt + pepper
- Serve with: warm corn tortillas
- cotija or dairy-free cheese
- fresh cilantro
- pickled red onion
- lime wedges
- sliced avocado
Instructions
- Crumble. Break tempeh by hand into ½”, ¾” irregular pieces. Chickpea tempeh crumbles cohesively, press and break it actively rather than just pinching. Aim for varied sizes.
- Heat pan. Large skillet, medium-high heat, add oil and heat until shimmering.
- Cook. Add crumbles in a single layer. Do NOT stir for 3 to 4 min until golden-brown and crispy on the bottom. Toss and cook 2 to 3 more min.
- Season. Reduce to medium. Add spices and 1 tbsp water. Cook 2 more min until fragrant and spices are evenly distributed.
Make it with
This pairs with Tempeh Chorizo Crumbles. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Crispy Tempeh Tacos.
Allergen swaps
Cotija contains MILK → use shredded cheese (Violife) or omit entirely. Corn tortillas are naturally gluten-free.
Frequently asked questions
Is Crumbled Tempeh Tacos soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
Is this recipe gluten-free?
The tempeh is gluten-free and this recipe is gluten-free as written. Just double-check any store-bought sauces or condiments you add.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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