Tempeh is a super versatile plant based protein and here I’ve used it shredded as the perfect taco meat together with oyster mushrooms. These tempeh mushroom tacos are topped with a fresh pineapple pico de gallo, corn and a creamy avocado goodness.
They’re perfect for a quick weeknight dinner or a fun weekend meal. They are packed with flavor and super easy to make, they will be on your table in less than 30 minutes.
Tempeh Mushroom Tacos Ingredients
Tempeh and mushroom meat – The tempeh, when shredded, absorbs flavors beautifully, allowing the seasoning to infuse every bite with a rich, savory taste. Mushrooms, torn into strips, add a meaty texture and umami depth that perfectly complements the tempeh. Cooking the mushrooms until they’re charred enhances their natural flavors and creates a satisfying, slightly crispy texture.
Grilled pineapple pico de gallo – This salsa adds a refreshing and vibrant twist that elevates the overall flavor profile. Grilling the pineapple brings out its natural sweetness and introduces a subtle smoky flavor, which pairs beautifully with the rest of the ingredients.
Avocado cream – The avocado cream in these tacos is a creamy, refreshing addition that perfectly balances the bold flavors of the filling and pico de gallo.
Step by step instructions
Prepare the Pineapple Pico de Gallo:
- Grill the pineapple slices until charred on both sides, then chop into small cubes.
- In a bowl, combine the chopped pineapple, chopped tomatoes, finely diced red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.
Cook the Tempeh and Mushrooms:
- Heat a dry pan over medium-high heat. Add the mushroom strips and cook until they begin to brown and char, without stirring, pressing down with a spatula.
- Add the shredded tempeh to the pan and cook for a few minutes.
- Sprinkle in the cumin and paprika, then pour in the soy sauce and water. Stir everything together and cook until the liquid reduces and the tempeh and mushrooms are well-coated with the seasoning.
Make the Avocado Cream:
- In a blender, combine the avocado, Greek yogurt, lime juice, salt, pepper, and parsley. Blend until smooth and creamy.
Assemble the Tacos:
- Warm the corn tortillas.
- Place a generous amount of the tempeh and mushroom mixture in the center of each tortilla.
- Top with a spoonful of pineapple pico de gallo and some fresh cooked corn.
- Drizzle with the avocado cream.
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Tempeh Mushroom Tacos
Ingredients
Taco meat
- 1 block tempeh shredded (150g)
- 400 g mushrooms torn into strips
- 1 tsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 2 tbsp soy sauce
- 2 tbsp water
Pineapple Pico de Gallo
- 3 large tomatoes finely chopped
- 1 cup grilled pineapple finely chopped
- 1/2 cup fresh cilantro or parsley chopped
- 1 medium red onion finely chopped
- Juice of 1 lime
- Salt and pepper to taste
Avocado Cream
- 1 small avocado
- 3 tbsp Greek yogurt soy or oat
- Juice of 1/2 lime
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped
To Serve
- Corn tortillas
- Fresh cooked corn
Instructions
- Prepare the Pineapple Pico de Gallo. Grill the pineapple slices until charred on both sides, then chop into small cubes.
- In a bowl, combine the chopped pineapple, chopped tomatoes, finely diced red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.
- Cook the Tempeh and Mushrooms. Heat a dry pan over medium-high heat. Add the mushroom strips and cook until they begin to brown and char, without stirring, pressing down with a spatula. Add the shredded tempeh to the pan and cook for a few minutes.
- Sprinkle in the cumin and paprika, then pour in the soy sauce and water. Stir everything together and cook until the liquid reduces and the tempeh and mushrooms are well-coated with the seasoning.
- Make the Avocado Cream: In a blender, combine the avocado, Greek yogurt, lime juice, salt, pepper, and parsley. Blend until smooth and creamy.
- Assemble the Tacos: Warm the corn tortillas.
- Place a generous amount of the tempeh and mushroom mixture in the center of each tortilla. Top with a spoonful of pineapple pico de gallo and some fresh cooked corn. Drizzle with the avocado cream. Enjoy!
RECIPES WITH MUSHROOMS OR TEMPEH
