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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.
For 4 servings
Prepare the tempeh filling
Make the cabbage slaw
Prepare the pico de gallo
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.
This tex_mex recipe takes 35 minutes to prepare and yields 4 servings. At 303.1 calories per serving with 15.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Warm the tortillas
Assemble and serve the tacos
This recipe is naturally gluten-free as it uses corn tortillas. Always double-check that your tempeh and spices are certified gluten-free.
For a lower-fat version, use only 1 tsp of oil for cooking the tempeh and steam it for 10 minutes before crumbling to soften it.
Add 1/2 cup of cooked black beans or lentils to the tempeh filling to boost the protein content.
Use a store-bought pico de gallo and a bagged coleslaw mix to cut down on chopping and prep time.
Omit the jalapeño from the pico de gallo and reduce the chili powder in the tempeh to make it less spicy.
Tempeh is a complete protein source, providing all essential amino acids necessary for muscle repair and growth.
The cabbage, carrots, and other vegetables provide ample dietary fiber, which supports digestive health and helps you feel full.
As a fermented food, tempeh contains probiotics that can help improve the balance of good bacteria in your gut.
This dish is packed with vitamins like Vitamin C from the lime and tomatoes, and minerals like manganese and copper from the tempeh.
Yes, Tempeh Tacos are a healthy meal. They are high in plant-based protein, fiber from the vegetables, and healthy fats. Using whole ingredients makes it a nutritious choice.
A serving of two Tempeh Tacos contains approximately 350-400 calories, depending on the amount of oil used and specific toppings.
Absolutely! Press a block of extra-firm tofu to remove excess water, crumble it, and cook it just like the tempeh. It will have a softer texture but will be equally delicious.
Store the tempeh filling, slaw, and pico de gallo in separate airtight containers in the refrigerator for up to 3 days. Reheat the tempeh and assemble the tacos fresh.
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