Photo Credit: Jennifer Olson

Maple-Roasted Tempeh with Hemp-Seed Pesto Street Tacos

Tempeh, a protein-rich, soy-based product originating in Indonesia, is like a healthier tofu. With a hearty and nutty flavor, the tempeh in this recipe is marinated and roasted. Served in a mini tortilla with a zesty hemp-seed pesto, it’s a wonderful starter course. Serve in larger tortillas, and you have a power lunch on the go.

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Maple-Roasted Tempeh with Hemp-Seed Pesto Street Tacos

Maple-Roasted Tempeh with Hemp-Seed Pesto Street Tacos

Tempeh, a protein-rich, soy-based product originating in Indonesia, is like a healthier tofu. With a hearty and nutty flavor, the tempeh in this recipe is marinated and roasted. Served in a mini tortilla with a zesty hemp-seed pesto, it’s a wonderful starter course. Serve in larger tortillas, and you have a power lunch on the go.
Course: Dinner
Keyword: plant-based, tacos, tempeh
Servings: 6 tacos
Calories: 437kcal
Author: Mark Reinfeld

Ingredients

Hemp-Seed Pesto:

  • 1 cup fresh basil, firmly packed (about 2oz)
  • 1/4 cup olive oil
  • 2 tablespoons hemp seeds
  • 1 clove garlic minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt or to taste
  • 1/8 teaspoon ground black pepper 1/4
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoon nutritional yeast

Filling:

  • 6 mini tortillas
  • 1/4 cup baby arugula
  • 3 tablespoons shredded purple cabbage
  • 2 tablespoons diced fennel bulb
  • 2 tablespoons grated and shredded carrots

Instructions

  • Preheat oven or toaster oven to 375°. Place all tempeh ingredients on a small baking sheet; toss well until tempeh is evenly coated. Allow to sit 5 minutes, up to 30 minutes. Toss again, and place in oven. Cook 20 minutes, stirring tempeh after 10 minutes.
  • While tempeh is cooking, prepare pesto. Place all ingredients in a blender or small food processor; blend or process until smooth. Transfer to a small bowl. 
  • Prep taco fillings. You can also optionally warm tortillas in oven or a dry sauté pan over medium-low heat. 
  • When tempeh is done, place arugula on tortillas. Add tempeh, top with a dollop of pesto, add cabbage, fennel and carrots, and enjoy!

Notes

VARIATIONS: You can replace tempeh with extra-firm or super-firm tofu. Get creative with your taco fillings by adding different colorful veggies and/or toasted nuts or seeds.

Nutrition

Calories: 437kcal | Carbohydrates: 37g | Protein: 14g | Fat: 27g | Sodium: 725mg | Fiber: 4g | Sugar: 6g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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