Curried Tempeh Tacos

By Carrie Forrest

  • 1 medium onion
  • 2 red bell peppers
  • 4 celery stalks
  • 1/2 pound mushrooms
  • 4 cloves garlic
  • 3 tablespoons water
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 8 ounces tempeh
  • 1 ripe avocado, optional
  • Food For Life® Sprouted Corn tortillas
  1. Chop onion, peppers, celery, and mushrooms. Mince garlic.
  2. Bring water to a boil in a large pot. Add onions and cook over medium heat for a few minutes. Add peppers and celery, and cook a few more minutes.
  3. Stir in mushrooms, curry powder, cumin, chili powder, garam masala, oregano, and paprika. Cook until softened.
  4. Add garlic and cook, covered, for a few minutes.
  5. Crumble tempeh and add to vegetables. Cook until heated through, 1 to 2 minutes.
  6. Halve, seed, peel, and slice avocado, if using.
  7. Warm tortillas for 15 seconds in the microwave. Serve tempeh mixture over tortillas with avocado slices, if desired.

Notes: This recipe is easy to pull together on a weeknight, but delicious enough to serve at a casual dinner party. Tempeh is a fermented soy product that is health-promoting and chock full of healthy protein. The mild curry flavor paired with the vegetables, avocado and corn tortillas is a fun twist on a traditional soft taco.

Carrie Forrest

*The Food For Life product in this recipe is Wheat Free, Yeast Free, High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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