Vegan Taco

Feb 8

This taco bursts with flavors from spicy to acid to umami. It is perfect to celebrate the March Nutrition Month theme, Fueling the Future. Nutrition Month is a registered trademark of the Academy of Nutrition and Dietetics.

Vegetarian Taco

Yield 2

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

Tempeh has come a long way since its earliest days of being compressed fermented soybeans. You can find artisan types made with all kinds of legumes and seeds. Once it is fried in a pan, it tastes like a rich, umami-laced, mushroom "scrapple" and takes on the flavors of any dish. This taco bursts with flavors from spicy to acid to umami.

Ingredients

2 medium flour tortillas
6 ounces tempeh, sliced
1 tsp canola oil
1/2 avocado
1/2 cup chopped tomato
1/4 cup chopped onion
1/2 chopped jalapeno pepper
1 tsp lime juice
1/4 cup grated carrots
1/2 cup lettuce
1 radish, sliced
1/4 cup green onion

Instructions

Fry the tempeh slices in oil over medium heat until warm and crispy. Finish with a splash of low-sodium Tamara or soy sauce. Remove from heat.
Heat the corn tortilla in a skillet over medium heat until toasted and warm.
Place the tortilla on a plate. Fill with all of the ingredients. Serve immediately.

Nutrition Facts

Calories

385.97 kcal

Fat

21.42 g

Sat. Fat

4.04 g

Carbs

33.9 g

Fiber

6.33 g

Net carbs

27.57 g

Sugar

4.9 g

Protein

20.37 g

Sodium

250.4 mg

Cholesterol

0 mg

tempeh

Vegan

American

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.