Barbecue Tempeh Tacos
Here we are again with the latest endeavors of vegan cooking in the kitchen. My husband is the cook of the family and he whipped these up about a year ago and they very quickly became a weekly staple for us. This recipe ticks off all of my boxes.
These barbecue tempeh tacos are protein packed, delicious, and super simple to make. These are an easy go to and if you make extra you can toss it in with some brown rice the next day for lunch. Win-win!
Yields: 4 tacos/Prep time: 15 minutes/Cook time: 10 minutes
1/3 white onion
1 package tempeh
1/2 cup of barbecue sauce
1 TBSP (or more if you like it hot) sriracha
Delicious but optional ingredients:
Daiya cheddar cheese shreds
Just like all of our recipes, eyeball it. We are not culinary experts, typically we eyeball it and it all works out just fine. You do you bebe.
Star by heating your skillet on medium-low and put some olive oil and pepper in the skillet
While the skillet is heating up, dice your onion
Then you are going to want to break up the tempeh. I usually do this by hand but my husband prefers to use the handle of the knife because he’s savage.
Toss your onion in the pan and saute until slightly brown (about 5 minutes)
Add the tempeh and cook till lightly brown (about 8 minutes)
Add bbq and sriracha to the pan and stir till everything is evenly coated
Turn heat down to low and microwave your tortillas (not necessary but I like my tortillas soft so..y’know)
(Option to add “cheese” to tortilla and melt a bit)
Put some of the tempeh/onion mix on the tortilla
Top with lettuce and a small drizzle of vegan ranch (I say optional but it really makes the dish even tastier)