Tempeh has has a hearty, crumbly texture that’s great for taco filling. In the past I’ve made a big deal out of tofu tacos, and while I absolutely love them, I find that tempeh does a better job of standing in for meat. Also, tofu, in my humble opinion, is best frozen before being turned into taco meat. Tempeh requires zero prep work, aside from crumbling! Let’s talk about how these delicious tacos are made. Tip: Tempeh has a slightly bitter flavor, and some folks find this off-putting. If you’re one of them, try steaming it for a few minutes before using it in your taco filling. This will remove the bitterness. Tip: Keep an eye on the mixture once you add the garlic and spices, and keep stirring to prevent anything from burning. Tip: Switch things up by repurposing the filling. It’s excellent in taco salads, burritos, burrito bowls, or stuffed in potatoes or sweet potatoes. The easiest way to reheat the filling is in the microwave, but it can also be done in a saucepan. Add a splash of water if the sauce thickens too much during storage.
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