Tempeh Taco Filling

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    Tempeh Taco Filling

    Tempeh Taco Filling

    (53)
    25min


    51 people made this

    This is a quick and tasty Mexican-style filling for burritos or tacos which uses tempeh instead of meat.

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 250g tempeh, broken into bite-sized pieces
    • 2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • 1 1/2 cups chopped green capsicum
    • 125g sliced mushrooms
    • 1/2 cup frozen chopped spinach, thawed and drained
    • 1 tablespoon chopped green chillies
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon dried minced onion

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a large frypan over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in capsicums, mushrooms, spinach, chilli peppers, coriander and dried onion.
    2. Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
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    Reviews and Ratings
    Global Ratings:
    (53)

    Reviews in English (53)

    by
    24

    Loved this recipe! As suggested by other reviewers I marinated the tempeh in the soy sauce, lime juice, and a clove of minced garlic(cause my roomie loves it!) first. Only as long as it took me to prep the other ingredients. The only other changes I made were in using Italian parsley instead of cilantro, since I hate the stuff and adding water as it cooked to keep everything from drying out too much. Delicious!  -  07 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    22

    A good basic dish, but I definitely made some modifications. As many recommended, I marinated the tempeh beforehand, which made it very flavorful. Instead of using green bell peppers (neither my significant other nor I are fans), I used red and yellow bell peppers, nixed the mushrooms and spinach, and used 1 clove of garlic and 3/4 of a white onion instead of using onion powder. Since I didn't have corn oil on hand, I used canola oil, which worked out wonderfully. I added the cilantro after cooking the dish (since I think raw cilantro looks prettier and imparts a more distinct flavor than cooked cilantro) along with a scallion that I had in the fridge. I served the dish with sliced avocado atop, fresh salsa, Mexican rice, and corn tortillas. My boyfriend said it was better than our favorite local Mexican restaurant's fajitas!  -  17 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    15

    I am not a vegetarian but this looked good so I thought I'd try it. This being a fajita recipe, I decided to prepare this with Zatarain's Spanish Rice, and the combination just made this a definite keeper and it may even become a staple for us. Thanks for the recipe Karen  -  21 Jan 2002  (Review from Allrecipes USA and Canada)

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