Tempeh Tacos with a Chimichurri Broccoli Slaw
Tacos are a beloved favorite for many people and a star when it comes to weeknight meals that come together quickly. Our fuss-free recipe allows you to whip up a mouthwatering, plant-based meal in no time. Whether you’re a seasoned pro or a beginner in the kitchen, our speedy meal prep tips will have you savoring flavorful tempeh tacos in a flash! To simplify things further, we’ve incorporated some time-saving elements – pre-chopped broccoli slaw, a flavorful herb sauce from the prepared section, and a quick-cooking protein that brings both satisfaction and a hint of spice! Say goodbye to lengthy prep times and hello to a scrumptious feast that will leave you craving seconds. Let’s dive into the world of quick meal preparation with our tantalizing tempeh taco recipe!
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 6 tacos Serving Size: 2 tacos (174 g per serving)
- 8 oz tempeh
- 1 Tbsp. olive oil
- 3 Tbsp. adobo sauce
- 2 cups broccoli slaw
- ¼ cup chimichurri sauce (we used premade Chimichurri sauce)
- ½ lime, juiced
- 2 Tbsp plain non-fat Greek yogurt
- 6 small (6-inch) taco shells
- Cilantro for garnish
- Take tempeh out of packaging and place in a large bowl. Use your fingers to break the tempeh into roughly bite-sized crumbles.
- Stir in adobo sauce and 1 tablespoon of the olive oil.Toss to coat the tempeh.
- Spray a large non-stick skillet with cooking spray. Add the tempeh and cook on medium high for 8 to 10 minutes, stirring occasionally, until browned and lightly crispy.
- While the tempeh cooks, make the slaw. Place the pre-cut broccoli slaw in a medium bowl. Mix in the chimichurri sauce, lime juice, and greek yogurt.
- Once the tempeh is done cooking. Place the tempeh crumbles in the tortillas, then top with the broccoli slaw mixture. Garnish with cilantro and enjoy!
Tips and tricks:
- If you can mix this quick marinade up ahead of dinnertime and allow it to sit at least 30 minutes, you won’t be sorry!
- Tempeh is quick-cooking and versatile – it can be crumbled, sliced, or cubed and added to a variety of dishes. You could use this recipe for vegetarian taco crumbles with our Southwestern Quinoa Bowl for a tasty burrito bowl.
- Broccoli slaw is an easy way to get a few more veggies into your quick taco dinner, and it’s a great vehicle for a lot of different flavors – consider different salad dressings or condiments you might like to use for a fusion taco (peri peri sauce or avocado ranch, anyone?)
- One of our RDs swears by a smear of vegetarian/low fat refried black beans as the first layer of a taco – a little avocado or guacamole would also work well here.
If using this recipe in your personalized ATNG meal plan, 2 proteins, 2 starches, 2 fats, and 1 vegetable serving.
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