These soy chorizo tempeh tacos are my favorite go-to quick, easy, and flavorful tacos. Minimal ingredients that are packed with flavor and all the nutrients you need. You get multiple sources of protein from the refried beans, soy chorizo, and tempeh. The tortillas provide a good amount of carbs for this meal and the sliced avocado acts as the perfect healthy fat to complete this delicious meal and well-balanced plate.
Soy Chorizo Tempeh Tacos
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Loading...Ingredients
- CHIPOTLE SAUCE
- 1/2 cup vegan mayo (you could also vegan/normal sour cream)
- 1-2 tablespoons adobe chipotle sauce
- 1/2 lime, juiced
- 1/2 tablespoon agave
- SOY CHORIZO TEMPEH "MEAT"
- 1 block (8 oz.) tempeh, crumbled (using your hands)
- 1 package (12 oz.) soy chorizo
- 2 teaspoons taco seasoning
- splash of water
- TACO TOPPINGS
- 1 can refried beans
- tortillas
- shredded cabbage or lettuce
- avocado
- pickled onions
Instructions
In a pan over medium high heat, add a little olive oil. Allow the olive to get warm, then add crumbled tempeh and cook for about 5-6 minutes or until the tempeh starts to brown slightly.
Add the taco seasoning to the tempeh and a splash of water, about 2-3 tablespoons. Stir to combine. Add the whole package of soy chorizo into the pan. Using a wooden spoon break the soy chorizo into small pieces.
Cook for about 7-8 minutes or until the chorizo is slightly crispy and browned.
While the soy chorizo tempeh "meat" is cooking, prepare the chipotle sauce by adding all the chipotle sauce ingredients into a bowl and mix to combine. taste and adjust seasonings as much as needed. Set aside.
Assemble the tacos, add a layer of warmed refried beans to a warm tortilla, top with the soy chorizo tempeh mixture, cabbage, pickled red onions, freshly sliced avocado, and a drizzle of the chipotle sauce. Enjoy!
