Cast Iron Seared Tempeh Tacos

It doesn't have to be Tuesday for Taco Tuesdays.

These Tempeh Tacos are packed with protein and good for you vitamins and minerals. Nothing beats fresh Tempeh. I got spoiled living on a tropical island in the Philippines for nearly two years where we found a fabulous Tempeh purveyor in the big city of Bonifacio Global City (BGC) in Taguig, Manila. I'd never had fresh tempeh before, it was incredible. Since we can't source it here in California though, I made sure to season it just right for Taco Night!

Topped these crunchy tacos with my Creamy Cilantro Lime Drizzle + and all the usual suspects including Serrano peppers + purple onions + chopped Romaine + Roma tomatoes + homemade Salsa Fresca + Crema + Dairy free Cheddar and LOVE!

Made with SO much love. For a colorful Menu, served it alongside my Spicy Green Beans + Baby Corn, Pinto beans and Vine ripened Tomato Stew over hot steamy rice. Prepare to be stuffed when you try these Tempeh Tacos with all the toppers!

Much like pizza, I've never met anyone who doesn't love a good taco. Have you? They even named a "day" after it. Hah! You know the day? Say it with me, Taco Tuesdays!

Tuesday or not though, our family loves tacos especially these all plant-based Tempeh tacos.

I love making big batches just like Tamales - great big batches - and freeze 'em for those days when you're short on time but long on craving the flavors of a perfectly seasoned taco "meat," not just to be enjoyed on Tuesdays.

Check out other great recipes in my book, here.