One sunny afternoon, while rummaging through my pantry, I stumbled upon a forgotten package of tempeh. Its nutty aroma filled the air, sparking a wave of inspiration. Remembering a delightful street food experience during a recent trip to Mexico, I decided to create a fusion dish that would bring together the earthy flavors of tempeh with the vibrant essence of tacos. The result? A spicy maple-glazed tempeh taco topped with a refreshing avocado salsa that became an instant favorite among friends and family.
Ingredients
1 package tempeh (8 oz)
1 tablespoon olive oil
2 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
8 small corn tortillas
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1 lime, juiced
Fresh cilantro, chopped (for garnish)
Instructions
Begin by cutting the tempeh into thin strips or cubes, depending on your preference. In a mixing bowl, whisk together the maple syrup, soy sauce, smoked paprika, chili powder, garlic powder, black pepper, and salt until well combined. Add the tempeh to the bowl, ensuring each piece is generously coated in the spicy marinade. Allow the tempeh to marinate for at least 30 minutes—this step is key to infusing those bold flavors.
Heat the olive oil in a skillet over medium heat. Once hot, add the marinated tempeh to the pan, spreading it out in a single layer. Cook for about 5-7 minutes, flipping occasionally, until the tempeh is golden brown and slightly crisp on the edges. As it cooks, the maple syrup will caramelize, creating a delicious glaze that coats the tempeh.
While the tempeh is cooking, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, and lime juice. Gently toss everything together, being careful not to mash the avocado. Season with salt and pepper to taste, and sprinkle some chopped cilantro on top for an extra burst of flavor.
To assemble the tacos, warm the corn tortillas in a dry skillet for a few seconds on each side until pliable. Place a generous portion of the spicy maple-glazed tempeh on each tortilla and top with a spoonful of the fresh avocado salsa. Garnish with additional cilantro if desired.
These spicy maple-glazed tempeh tacos are a celebration of flavors and textures, bringing together the crunch of fresh vegetables with the savory sweetness of the tempeh. Serve them at your next gathering or enjoy them as a weeknight treat. Each bite will transport you back to that vibrant street corner in Mexico, and you’ll be left craving more!