Low Carb Vegan Tempeh Tacos
If you’ve worked with tempeh before, you’ll enjoy this variation on the soybean product. Instead of cutting and baking the tempeh, you’re going to treat it like it’s ground beef. Crumble it up, season it, and cook the tempeh in a frying pan. It looks just like seasoned ground meat, perfect for Keto tempeh tacos! This recipe also includes homemade vegan tortillas. Each tortilla is the perfect size for a handheld taco with seasoned tempeh and a little chopped cilantro on top. You can include a wedge of lime for squeezing on top too. If you have a favorite combo of taco toppings to put on Vegan Keto tempeh tacos, sound off in the comment section!
How to Make It
Step 1
Remove the tempeh packaging and pat the tempeh dry with a paper towel if necessary. Break up the tempeh into small pieces. It may be easiest to just use your hands to separate the soybeans. Add the broken pieces to a bowl, then season the tempeh with soy sauce, chili powder, cumin, garlic powder, onion powder, and paprika. Toss the tempeh to coat it.
Step 2
Place the bowl of seasoned tempeh in your refrigerator to marinate for at least 30 minutes or longer. Next, make dough for your tortillas by whisking together almond flour, coconut flour, ground flaxseed, salt, and xanthan gum together in a mixing bowl. Next, stir olive oil and then water into the bowl. Stir until the dough just comes together, then transfer the dough to a piece of plastic wrap.
Step 3
Store the wrapped tortilla dough in your refrigerator until later. After the tempeh marinates, you can cook it on your stovetop. Heat the avocado oil in a large pan on high heat. Once the oil is hot, add the tempeh and all the excess marinade. Cook the tempeh, stirring it occasionally until it’s browned and grilled all over. You want the seasoning on the tempeh to turn crispy.
Step 4
Leave the tempeh aside while you make tortillas. The dough should be chilled and spongy – not too sticky. Divide the tortillas into servings by rolling the dough into balls, then roll out each ball into a thin tortilla on a sheet of parchment paper. You should be able to easily peel each tortilla away from the parchment without it tearing.
Step 5
Heat a medium-sized nonstick pan over medium heat without any oil. Once the pan begins to smoke, place a raw tortilla in the pan. The center of the tortilla may bubble. Cook the tortilla until it browns on one side, then flip it and finish cooking it. Cook each tortilla one at a time. Add a scoop of tempeh to each tortilla for serving.
Ingredients
- Tempeh
8 oz
- Sauce Soy
2 tbsp
- Chili powder
0.5 tsp
- Cumin, ground
0.5 tsp
- Garlic powder
0.25 tsp
- Onion powder
0.25 tsp
- Paprika
0.5 tsp
- Almond flour
0.5 cup
- Coconut flour
0.25 cup
- Flaxseed / Linseed (Powder / Ground / Milled)
3 tbsp
- Salt
0.25 tsp
- Baking Aids Xanthan Gum
0.5 tsp
- Olive Oil
2 tbsp
- Water
0.33 cup
- Avocado oil
1.5 tbsp