Spicy Tempeh Quinoa Tacos Recipe

Name: Spicy Tempeh Quinoa Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tempeh Quinoa Filling; 8 ounces tempeh, crumbled; 1 1/2 cups vegetable broth; 3 cloves of garlic, minced or pressed; 1/2 small red onion, chopped; 1 cup cooked quinoa; 2 tablespoons chili powder; 1 teaspoon cumin powder; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper, add more or less depending on desired amount of heat; 1 pint cherry tomatoes; 1 red pepper, seeded and chopped; 1/2 teaspoon salt; 1/2 teaspoon your favorite hot sauce, such as Sriracha or Cholula; 1/4 cup cilantro, washed and chopped; Tofu Cheese and Salsa; 7 ounces firm tofu, crumbled.; 10 ounces jar of pimento stuffed green olives, drained and rinsed well; 3 tablespoons fresh lemon juice; 2 tomatillos, husked, washed, and chopped; 2 small tomatoes, washed and chopped; 1/2 small red onion, chopped; 2 scallions, washed and chopped; 1 lime, juiced

Servings: persons

Tempeh Quinoa Filling
8 ounces tempeh, crumbled
1 1/2 cups vegetable broth
3 cloves of garlic, minced or pressed
1/2 small red onion, chopped
1 cup cooked quinoa
2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, add more or less depending on desired amount of heat
1 pint cherry tomatoes
1 red pepper, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon your favorite hot sauce, such as Sriracha or Cholula
1/4 cup cilantro, washed and chopped
Tofu Cheese and Salsa
7 ounces firm tofu, crumbled.
10 ounces jar of pimento stuffed green olives, drained and rinsed well
3 tablespoons fresh lemon juice
2 tomatillos, husked, washed, and chopped
2 small tomatoes, washed and chopped
1/2 small red onion, chopped
2 scallions, washed and chopped
1 lime, juiced

1
Place crumbled tempeh, garlic, and onion in a large saute pan. Add 1 cup of broth to cover and simmer until almost all the liquid is gone.
2
Add quinoa, chili powder, cumin, paprika, and cayenne. Stir to coat.
3
Place cherry tomatoes and red pepper in a food processor and pulse until finely chopped.
4
Add additional 1/2 cup of broth and tomato mixture to tempeh mixture in pan and saute until liquid has evaporated. You want the mixture pretty dry or the tortillas will get soggy very quickly.
5
Season with salt to taste.
6
Place tofu, olives and lemon juice in food processor and pulse until chopped. Set aside.
7
Place tomatillos, tomatoes, onion, scallions and lime juice in a bowl. Stir to coat and set aside.
8
Warm soft corn tortillas in a hot cast iron skillet or griddle. If using taco shells gently warm in oven. Fill just before serving. Start with tempeh mixture in tortilla then top with cheese and salsa. Finish with hot sauce, cilantro and a squeeze of lime.
9
If using soft tortillas, skewer tacos with a piece of lime on either side to keep together [or you can just wrap it up - depends on the pliability of your tortilla].
10
Note: Tacos tonight, taco salad tomorrow - layer tempeh, cheese, and salsa over a bed of shredded lettuce or massaged kale.
11
Nutrition Facts [www.myfitnesspal.com]: Calories per serving, 250; Carbohydrates, 33g; Fat, 7g; Protein, 15g; Fiber, 8g; Vit A, 21%; Vit C, 30%; Calcium, 13%; Iron, 19%.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Tempeh Quinoa Filling, 8 ounces tempeh, crumbled, 1 1/2 cups vegetable broth, 3 cloves of garlic, minced or pressed, and more.

Yes, Spicy Tempeh Quinoa Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tempeh Quinoa Tacos

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