Vegan Tempeh Tinga Tacos

Take classic chicken tinga and make it vegan! These Vegan Tempeh Tinga Tacos are an easy 30-minute weeknight dinner packed with protein, fiber, and flavor.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

6

Prep:

10

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • 1 Yellow Onion, peeled and sliced
  • 4 Cloves Garlic, minced
  • 1-2 Chipotle Chilis in Adobo Sauce
  • 1 15oz Can Tomatoes
  • 1 Cup Vegetable Broth
  • 3 Tablespoons Maple Syrup
  • 2 Teaspoons Cumin
  • 1 Teaspoon Dried Oregano
  • 2 8oz Blocks Tempeh (or extra firm tofu), crumbled
  • 1 Bay Leaf (optional)
  • 1 Can Black Beans, drained
  • Salt & Pepper, to taste
  • Corn Tortillas
  • Toppings: cilantro, pickled red onions, vegan sour cream, etc.

Instructions

  1. Sauté the onions in a non-stick pan, using a splash of vegetable broth if necessary to prevent sticking. Stir 5-7 minutes and then add the minced garlic. Cook an additional 1-2 minutes.
  2. Transfer the onion and garlic to a blender or food processer along with the chipotle chili(s), tomatoes, remaining vegetable broth, maple syrup, cumin, and oregano. Blend until smooth. Taste and season with salt & pepper.
  3. Pour the blended sauce back into the pot and add the crumbled tempeh and bay leaf. Stir to combine. Cook on medium for 8-10 minutes, until the tempeh is warm and the sauce is reduced.
  4. Stir in the black beans and let cook 1-2 minutes, until warm. Taste again and season with salt & pepper.
  5. Assemble the tacos and top with your favorite toppings. Serve and enjoy!