Description
Smoky, crispy tempeh tacos packed with protein and bold seasonal spices—ready in 30 minutes for a delicious plant-based dinner.
Ingredients
1 (8-ounce) package tempeh
2 tablespoons avocado oil
2 tablespoons soy sauce or tamari
1 tablespoon lime juice
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
Corn or flour tortillas
Toppings: avocado slices, shredded lettuce, pickled onions, jalapeños, salsa verde
Instructions
Crumble tempeh into small bites or use a grater.
Mix with soy sauce, lime juice, tomato paste, and spices.
Heat oil in a skillet on medium-high. Add tempeh mixture.
Cook undisturbed 2 minutes, then stir occasionally until crisp (8–10 minutes).
Warm tortillas and layer with cooked tempeh and desired toppings.
Serve hot and enjoy immediately.
Notes
Steam tempeh first for less bitterness.
Add chipotle or adobo for more heat.
Stores well up to 5 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Calories: 289
- Fat: 11g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tempeh tacos, plant-based tacos, vegan Mexican recipes