Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos are smokey, protein-rich, and easy to make! This delicious recipe is great for summer. Top with a slaw, avocado, or salsa! For a soy-free version, try using the marinade with your favorite protein.

Ingredients

Serves: 2-3 Time: 30 minutes to 2 hours

Spicy Tempeh Mushroom Tacos

• 3 Tbs soy sauce
• 1 Tbs sriracha
• 1 Tbs sesame oil & canola oil (plus extra canola)
• 1/2 tsp five spice
• 1 Tbs smoked paprika
• 1/4 tsp liquid smoke
• 1 Tbs brown sugar
• 1 package tempeh, small diced
• 6-8 ounces white or cremini mushrooms, thinly sliced
• Cilantro, avocado, or pickled onion for garnish
• Corn or flour taco tortillas
• Shredded cheese (optional)

Directions

1. In a medium/large mixing bowl, whisk together the soy sauce, oils, brown sugar, spices, and liquid smoke.
2. Add the diced tempeh to the bowl, and use a rubber spatula to coat it evenly. Allow it to sit and marinade for 15 minutes or up to 2 hours.
3. When you’re ready to cook, preheat the oven to 350ºF to warm up the tortillas before serving.
4. Then, slice the mushrooms. Set a large skillet to medium heat.
5. Once hot, add enough canola oil to lightly coat the pan and cook the mushrooms for 5-7 minutes, until lightly browned.
6. Then, add the tempeh, saving some of the marinade.
7. Cook for another 10 minutes, adding more marinade until lightly caramelized.
8. While the tempeh finishes cooking, you can warm the tortillas in the oven for 10 minutes. If you’re using shredded cheese, you can melt the cheese on the tortillas during this time.
9. Assemble the tacos once everything is cooked, add optional toppings if desired, serve, and enjoy!

Nutrition Information

Nutrition Disclaimer

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