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Tempeh Tacos With Avocado Crema

Kidney-Friendly Tempeh Taco with Avocado Crema
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 475kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Large saute pan or cast-iron pan
  • 1 Small saute pan or cast-iron pan Or heavy-bottom pan
  • 1 Cutting Board
  • 1 Chopping knife
  • 1 Small jar or bowl
  • 1 Wooden Spoon
  • 1 Large mixing bowl
  • 1 Whisk

Ingredients

  • 8 Corn tortillas Optional
  • Cilantro garnish Optional
  • Lime wedges Optional

Tempeh

  • 8 oz Tempeh Usually one block of tempeh
  • 4 tbsp Avocado oil
  • 1½ tbsp Maple syrup
  • 3 tbsp Coconut aminos

Quick Pickled Veggies

  • 2 Jalapeños sliced thin
  • ½ Small onion sliced thin
  • ½ cup White vinegar

Avocado Crema

  • 1 Avocados
  • 3 tbsp Lime juice
  • ½ tsp Cumin
  • ½ tsp Garlic powder
  • ¼ cup Nutritional yeast
  • Pinch Cracked black pepper
  • 3 tbsp Water

Instructions

Pickled Veggies

  • In a small jar or bowl, combine the peppers, onions, vinegar, and maple syrup. Cover/seal and set aside at least 15 minutes.

Tempeh

  • Crumble the tempeh into small pieces, ideally around the size of a pea.
  • Heat avocado oil on medium-high until oil is hot or beginning to smoke. Carefully add the tempeh and arrange it in a single layer. Cook for 2 minutes, then stir. Repeat this stirring every 1-2 minutes, until golden brown and crispy.
    Tempeh Cooking In Skillet

Avocado Crema

  • While the tempeh is cooking, make the Crema.
    In a large mixing bowl, whisk together the avocado, garlic, lime juice, cumin, water, and a pinch or two of fresh cracked black pepper.
    Whisk until smooth.

Char The Tortillas

  • Add each tortilla to a saute pan or cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack the tortillas on a dish and cover with a clean kitchen towel to keep them warm.

Assembling

  • Dollop the Avocado Crema onto each tortilla. Now add the tempeh and spoon some pickled veggies on top.
    Serve with a lime wedge and cilantro garnish.

Nutrition

Serving: 2tacos | Calories: 475kcal | Carbohydrates: 43g | Protein: 15g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 360mg | Potassium: 718mg | Fiber: 7g | Sugar: 10g | Vitamin A: 210IU | Vitamin B1: 0.1mg | Vitamin B2: 0.4mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 0.3mg | Vitamin B12: 0.04µg | Vitamin C: 11mg | Vitamin E: 1mg | Vitamin K: 12µg | Calcium: 111mg | Copper: 0.4mg | Folate: 59µg | Iron: 3mg | Manganese: 1mg | Magnesium: 67mg | Phosphorus: 189mg | Selenium: 1µg | Zinc: 1mg
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