Nutty Tempeh Tacos with Chunky Avocado Salsa
Taco filling
  • 7oz pkg tempeh
  • 8oz cremini mushroomsstems removed
  • 1cup walnut halves
  • 2Tbsp low-sodium soy sauce or tamari coconut aminos
  • 1Tbsp tomato paste
  • 1tsp Tbsp fresh oreganoor 1dried oregano
  • 1tsp cumin
  • 1tsp smoked paprika
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1/8tsp salt
  • 1Tbsp avocado oil or grapeseed oil
  • 2tsp cider vinegar
  • 1 large avocadocubed
  • 1cup halved cherry tomatoes
  • 1/2cup diced red onion
  • 1 jalapeƱo pepperfinely chopped
  • 1/2cup chopped cilantro
  • 1/4tsp salt
  • Juice of 1/2 lime
  • 8 corn tortillaswarmed
  1. Roughly chop tempeh and mushrooms. Place in food processor, add walnuts, and pulse gently multiple times until everything is evenly chopped and resembles texture of ground beef, being careful not to overprocess (or it will be too mushy). Pulse in soy sauce or tamari, tomato paste, oregano, cumin, paprika, garlic powder, onion powder, and salt.
  2. In skillet, heat oil over medium heat. Add processed ingredients and cook for 7 to 10 minutes, stirring occasionally, until mixture darkens and has lost some of its moisture. Stir in vinegar and heat for 1 minute.
  3. To make salsa, in bowl, toss together avocado, tomatoes, onion, jalapeno, cilantro, salt, and lime juice.
  4. To serve, top tortillas with walnut mixture and salsa.
Recipe Notes

Per taco: 551 calories; 24 g protein; 37 g total fat (4 g sat. fat); 43 g total carbohydrates (6 g sugars, 11 g fiber); 632 mg sodium