tex_mexEasyveganvegetariangluten freedairy free

Tempeh Tacos

Name: Tempeh Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: tex_mex
Ingredients: 240 g tempeh (one 8-ounce block, crumbled); 2 tsp avocado oil; 2 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 2 tsp tamari (or low-sodium soy sauce); 2 tbsp water; 1 cup green cabbage (finely shredded); 1 cup red cabbage (finely shredded); 0.5 cup carrot (shredded); 4 tbsp lime juice (divided, from about 2 limes); 2 tsp olive oil; 2 tsp maple syrup; 0.75 tsp salt (divided); 1 pinch black pepper; 2 pcs roma tomatoes (medium, finely diced); 0.5 pcs red onion (small, finely diced); 1 pcs jalapeno (seeded and minced); 0.25 cup cilantro (chopped, divided); 4 pcs corn tortillas (6-inch size); 0.5 pcs avocado (medium, sliced or diced for garnish)

RATING

4.3/5(38)

TASTE SCORE

8/10

A vibrant and satisfying vegan meal, these tacos feature savory, spiced tempeh crumbles, a zesty cabbage slaw, and fresh pico de gallo, all tucked into warm corn tortillas. Perfect for a quick and healthy weeknight dinner.

PREP

20m

COOK

15m

SERVES

2 TACOS

600 cal

SERVINGS

METHOD · 4 STEPS

~5 min
Prepare the fresh salsa
1.In a small bowl, combine the diced roma tomatoes, red onion, minced jalapeno, and half of the chopped cilantro.
2.Squeeze in 2 tablespoons of lime juice and add a pinch of salt.
3.Stir well to combine and set aside to let the flavors meld.
~5 min
Make the cabbage slaw
1.In a medium bowl, toss together the shredded green cabbage, red cabbage, and carrot.
2.In a separate small bowl, whisk together the remaining 2 tablespoons of lime juice, olive oil, maple syrup, 1/2 teaspoon of salt, and black pepper.
3.Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Set aside.
~10 min
Cook the tempeh filling
1.Heat the avocado oil in a large skillet or pan over medium-high heat.
2.Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until it starts to brown.
3.Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, and the remaining 1/4 teaspoon of salt. Stir for 1 minute until fragrant.
4.Pour in the tamari and water. Cook for another 2-3 minutes, stirring, until the liquid is absorbed and the tempeh is well-seasoned.
~5 min
Assemble the tacos
1.Warm the corn tortillas one by one in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30-45 seconds.
2.To assemble, fill each warm tortilla with a generous portion of the spiced tempeh.
3.Top with the cabbage slaw, a spoonful of fresh salsa, and slices of avocado.
4.Garnish with the remaining fresh cilantro and serve immediately.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For a deeper flavor, steam the block of tempeh for 10 minutes before crumbling. This removes any potential bitterness.
2
Don't over-dress the slaw too far in advance, as it can become watery. Dress it just before you're ready to serve for maximum crunch.
3
Feel free to adjust the spice level by adding a pinch of cayenne pepper to the tempeh or leaving more seeds in the jalapeno for the salsa.
4
Leftover tempeh filling is great in a burrito bowl, salad, or mixed with scrambled tofu the next day.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten free

This recipe is naturally gluten-free when using corn tortillas and certified gluten-free tamari. Always double-check labels to be sure.

high protein

High protein

Add 1/2 cup of cooked black beans or pinto beans to the tempeh mixture during the last few minutes of cooking for an extra protein boost.

quick

Quick

To save time, use a pre-shredded coleslaw mix and your favorite store-bought pico de gallo or salsa.

kid friendly

Kid friendly

Omit the jalapeno from the salsa and use a mild chili powder for the tempeh. Serve the components separately so kids can build their own tacos.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Plant-Based Protein

Tempeh is a complete protein, containing all nine essential amino acids, which is crucial for muscle repair, immune function, and overall health.

fiber

Rich in Fiber

The combination of tempeh, cabbage, and fresh vegetables provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.

leaf

Packed with Vitamins and Antioxidants

The fresh salsa and slaw are loaded with Vitamin C, Vitamin K, and various antioxidants that help protect your body from cellular damage.

bacteria

Contains Prebiotics

As a fermented food, tempeh contains prebiotics, which are types of fiber that feed the beneficial bacteria in your gut, supporting a healthy microbiome.

QUESTIONS?

Frequently asked questions

Yes, tempeh tacos are very healthy. They are packed with plant-based protein and fiber from the tempeh, and loaded with vitamins and minerals from the fresh cabbage slaw and tomato salsa.

PAIRS WELL WITH