- 8 oz. organic tempeh, cut into 1/2 inch pieces
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp tamari
- 2 tbsp tomato paste
- 1 tbsp water
- 1/4 tsp maple syrup
- 16 oz. can low-fat refried black beans (organic if possible)
- 8 organic, non-GMO corn tortillas (6-inch)
- 1 cup cashews (soaked for at least 2 hours)
- 1/2 cup vegan mayo
- 1/4 tsp chipotle powder, plus more as desired
- juice of 1/2 an orange
- 4 cloves roasted garlic
- 4–6 tbsp water to thin
- Shredded green and red cabbage
- Lime wedges
- Fresh cilantro
- Avocado slices
- Add chili powder, cumin, smoked paprika, garlic powder, onion powder and salt to a food processor along with the cut tempeh. Pulse 10-12 times to combine the seasoning and create tempeh crumbles.
- In a small bowl, whisk tamari, tomato paste, water and maple syrup. Set aside.
- Gently warm the olive oil over medium heat in a cast-iron skillet. Add the seasoned tempeh crumbles and pour the tamari-tomato paste mixture over the top. Use a spatula to evenly coat the tempeh crumbles and cook the tempeh for about 10-12 minutes (stirring frequently). Or until the tempeh begins brown and is crispy. Once cooked, remove from heat and set aside for taco assembly.
- While the tempeh is cooking heat the black beans in a small saucepan over low heat, gently stir ever so often. In a separate skillet, heat the corn tortillas, gently warming them (about 2-3 minutes on each side).
- To make the chipotle crema, place all ingredients except for water in a food processor and whirl away. Stream in the water, 1-2 tbsp at a time, until the crema reaches a smooth and creamy consistency. Taste and add more chipotle powder as desired.
- Spoon warm black beans into the bottom of a tortilla and top with tempeh crumbles. Garnish with avocado slices, cabbage, cilantro, lime wedges and chipotle crema as desired.
Need to get dinner on the table quick? Consider swapping out the chipotle crema in this recipe for spicy sauce. You can also swap out roasted garlic for fresh garlic in the crema recipe, making your crema have a bit more garlicky flavor.