Hearty vegan tacos filled with seasoned, crumbled tempeh, topped with a crisp cabbage slaw and fresh salsa, all served in warm corn tortillas. A perfect plant-based dinner.
Hearty, seasoned tempeh crumbles served in warm corn tortillas with a zesty cabbage slaw and fresh pico de gallo. This plant-based taco recipe is a weeknight dinner hero, ready in just over 30 minutes and packed with flavor.
A crisp and tangy cabbage slaw made with just a few simple ingredients. This light, vinegar-based topping adds a refreshing crunch to tacos, pulled pork sandwiches, and grilled meats.
A vibrant, fresh salsa bursting with the flavors of ripe tomatoes, crisp onions, spicy jalapeños, and zesty lime. This classic condiment is perfect for tacos, chips, or grilled dishes and comes together in just 10 minutes.
Prep15 min
Cook0 min
Servings4
Health Benefits
💪
High Plant Protein
Tempeh provides over 20g of complete protein per serving for muscle repair and satiety.
🌾
Rich in Fiber
Fiber from tempeh, cabbage, and corn supports digestive health and keeps you full.
🦠
Gut-Friendly
As a fermented food, tempeh contains prebiotics that nourish beneficial gut bacteria.
🦴
Rich in Micronutrients
Tempeh is a good source of manganese, copper, and phosphorus for bone and metabolic health.
Frequently Asked Questions
Are tempeh tacos healthy?
Yes, tempeh tacos are very healthy. Tempeh is a great source of plant-based protein, fiber, and probiotics from fermentation. Paired with corn tortillas and fresh vegetable toppings, it makes for a balanced, nutrient-dense meal.
How many calories are in vegan tempeh tacos?
A serving of two tempeh tacos as described contains approximately 550-600 calories, providing a good balance of protein, healthy fats, and complex carbohydrates.
What can I serve with tempeh tacos?
Tempeh tacos pair well with classic sides like black beans, Spanish-style rice, grilled corn salad (esquites), or a simple side of avocado slices.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses corn tortillas and tempeh, which is typically made from soy. Always check your tempeh and spice blend labels to ensure they are certified gluten-free if you have a sensitivity.
How long does cooked tempeh last?
Cooked tempeh filling can be stored in an airtight container in the refrigerator for up to 4 days, making it great for meal prep.
Hearty vegan tacos filled with seasoned, crumbled tempeh, topped with a crisp cabbage slaw and fresh salsa, all served in warm corn tortillas. A perfect plant-based dinner.
This tex_mex dish is perfect for dinner. With 357.21000000000004 calories and 17.71g of protein per serving, it's a high_protein, high_fiber, gut_friendly, plant_based option for your meal plan.
12gfat
1 tsp maple syrup
0.25 tsp black pepper (for slaw)
2 pcs roma tomato (medium, diced)
0.25 pcs red onion (small, finely diced)
0.5 pcs jalapeno (small, minced, seeds removed for less heat)
3 tbsp cilantro (chopped, for salsa)
1 tbsp lime juice (for salsa)
0.25 tsp salt (for salsa)
8 pcs corn tortillas (small)
1 pcs lime (cut into wedges for serving)
Instructions
1
Prepare the tempeh filling
Heat 1 tbsp of olive oil in a large skillet over medium heat.
Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until it's lightly browned and crispy.
Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Cook for 1 minute until fragrant.
Pour in the water and 1 tbsp of lime juice. Bring to a simmer and cook for 3-5 minutes, until most of the liquid has been absorbed. Set aside and keep warm.
2
Make the cabbage slaw
In a medium bowl, combine the shredded green cabbage, shredded carrot, and 2 tbsp of chopped cilantro.
In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, maple syrup, 0.25 tsp salt, and 0.25 tsp black pepper.
Pour the dressing over the cabbage mixture and toss well to combine. Set aside.
3
Prepare the pico de gallo
In another bowl, combine the diced tomatoes, finely diced red onion, minced jalapeño, and 3 tbsp of chopped cilantro.
Add 1 tbsp of lime juice and 0.25 tsp of salt. Stir gently to combine.
4
Warm the tortillas
Heat a dry skillet or griddle over medium-high heat.
Warm each corn tortilla for about 20-30 seconds per side, until pliable and lightly charred.
Stack the warm tortillas and wrap them in a clean kitchen towel to keep them soft.
5
Assemble and serve the tacos
Lay out the warm tortillas.
Fill each one with a generous spoonful of the seasoned tempeh filling.
Top with the crunchy cabbage slaw.
Finish with a spoonful of fresh pico de gallo.
Serve immediately with lime wedges on the side.
14cal
1gprotein
2gcarbs
0gfat
Ingredients
2 cup green cabbage (shredded)
1 cup iceberg lettuce (shredded)
2 tbsp apple cider vinegar
0.5 tsp salt
0.25 tsp black pepper (freshly ground)
Instructions
1
Combine the vegetables
In a medium bowl, add the shredded green cabbage and shredded iceberg lettuce.
Toss them together gently to mix evenly.
2
Dress the slaw
Pour the apple cider vinegar over the cabbage and lettuce mixture.
Sprinkle with salt and freshly ground black pepper.
Toss everything together until the vegetables are lightly coated in the dressing.
3
Serve immediately
For the best crunch, serve the slaw right away.
It's perfect as a topping for tacos, carnitas, or as a simple side dish.
