Crispy Tempeh Taco Bowls
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 8 oz tempeh, crumbled into small pieces
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon taco seasoning (chili powder, cumin, garlic powder, onion powder)
- 1 teaspoon maple syrup or agave (optional, for balance)
- 2 cups cooked brown rice or quinoa
- 1 cup black beans, rinsed and drained
- 1 cup frozen or fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/4 cup red onion, finely diced
- Fresh cilantro and lime wedges for garnish
- Optional: Vegan sour cream or Greek yogurt
Instructions
- Start by crumbling the tempeh into small, bite-sized pieces using your hands or a fork. If you find tempeh too bitter, you can steam the block for 10 minutes before crumbling to mellow out the flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until it starts to turn golden brown and crispy. Pour in the soy sauce, taco seasoning, and maple syrup, stirring well to coat every piece evenly.
- Push the tempeh to one side of the pan and add the corn and black beans to the other side. Let them cook for 3-4 minutes until the corn gets a slight char and the beans are warmed through. Mix everything together and remove from heat.
- Divide the cooked rice or quinoa into four bowls. Top each bowl with a generous portion of the crispy tempeh mixture. Add the cherry tomatoes, sliced avocado, and diced red onion to each bowl.
- Finish the bowls with a sprinkle of fresh cilantro and a squeeze of lime juice. Add a dollop of vegan sour cream or your favorite hot sauce if you like a bit of extra creaminess or heat.