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Breakfast is THE best meal of my day. Some days, I crave something simple like avocado on toast. On lazy weekends, I usually fancy a massive spread of potato hash, tofu scramble, sliced avocado, and pancakes. All my life, I’ve been able to eat like a grown man, so don’t even try to doubt me! A good ol’ fashioned Mexican breakfast is what makes me happy. These Chorizo Tempeh Tacos are so yums, I bet you’ll love them too.
Chorizo Tempeh Tacos
When I first tasted real chorizo, I saw fireworks like Ratatouille did when he ate cheese and a strawberry together. The smoky flavor, combined with a little kick, is truly addicting. But, have you ever tried cooking that stuff? It’s like going into a battlefield without armor! The high fat content spits at you like “Fourth of July” sparklers on steroids. You don’t just see fireworks, you’re right in them! No thanks, man.
After I decided to go plant-based, I missed several dishes, like chorizo. Luckily, there are so many options out there for substitutions, you don’t have to miss anything! But, before you dive into this recipe, I bet you’re wondering, “what the hell IS tempeh?”
Tempeh Talk
Tempeh is a traditional Indonesian food made from fermented soybeans. The soybeans are soaked and pressed into cakes for fermentation. As a result, they transform into a very dense, meat-like texture, which makes for a great taco meat substitution.
Fermentation makes the soy easier to digest and offers some superior health benefits to our gut. Let’s take the process of soaking nuts, for instance. When you soak nuts for plant-based sauces or smoothies, you are breaking down enzyme inhibitors and phytic acid that protects the nut. Those protective barriers tell it, “Go grow into another tree!” By soaking your nuts (stop laughing), you strip them of that barrier, making it easier to digest. It’s the same process with soybeans.
Cooking with Tempeh
Tempeh is a very versatile product that can be prepared in many ways. While it does have a unique nutty flavor in itself, tempeh tends to take on additional flavors, just like tofu, through marinating and during the cooking process.
If not cooked or prepared the correct way, tempeh can be hella-dry and bitter. Because it’s dense and protein-rich, you want to soften it up a bit before cooking. Simmering it in vegetable broth for about 30 minutes is just enough time to hydrate before adding it to your dish. Marinating the tempeh in a flavorful mixture for 1 to 4 hours will do the trick too.
In this recipe, I use store-bought smoky tempeh because it’s already been marinated. One step down! After you’ve got your tempeh softened, you can sauté, bake, or fry it up in any dish.
If you want to get weird with it and learn how to make your tempeh, here is a great site that guides you through the process. Knock yourself out! And, when you get it done, give me some! For other taco recipes, check out these Dream Tacos!
Peace and Plants,
Ruthie
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Chorizo Tempeh Tacos
These tacos are a great breakfast for those lazy Saturday mornings. If you can’t find tempeh at the grocery store, you can substitute it with a package of extra firm tofu. Just crumble it up and add it in!
- Yield: 30 minutes
Ingredients
For Spice Mixture
1 tbsp chili powder
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp oregano
A pinch of cinnamon (trust me)
For Taco Filling
1 tbsp olive oil
2 red potatoes, cut into 1/4 inch cubes
1 poblano pepper, seeds removed, diced
1/4 red onion, diced
2 garlic cloves, finely chopped
6 oz package smoky tempeh, crumbled
1/4 cup chopped walnuts
1/2 cup water
4 flour tortillas
1 lime, cut into wedges
cilantro, for garnish
fresh sliced avocado
Chingona Salsa, or a jar of store-bought salsa or hot sauce
Instructions
Combine the chili powder, paprika, cumin, coriander, oregano, and cinnamon in a small bowl. Set aside.
Heat a large skillet over medium-high heat. Add the olive oil to the pan. Once the pan is hot, carefully add the potatoes, poblano, and onion along with a sprinkle of kosher salt and black pepper. Stir to combine and cover slightly with a lid. Reduce the heat to low and cook the potatoes for 15 minutes, stirring every 5 minutes.
Once the potato mixture cooks through, add the garlic, tempeh, walnuts, and spice mixture. Stir to combine and let cook for another 10 minutes, give the spices time to meld with the ingredients. If the mixture becomes a bit dry, add 1/2 cup of water and stir to combine.
Warm each tortilla over a gas stovetop or a comal, if you have one. You want the tortillas to be charred. Serve the chorizo tempeh mixture into each tortilla and top with cilantro. Serve with lime wedges, avocado, and salsa.
Notes
*If you’re using tofu, slice it into slabs and place them on paper towels to soak up the water. Or, if you have a tofu press, that will make this step quicker. Then crumble the tofu into small bits and add it into the recipe where you would normally add the tempeh.
- Category: breakfast
- Method: stovetop
- Cuisine: Mexican
