RECIPES

Tempeh Tacos

These Tempeh Tacos are colorful, crunchy, and packed with protein. They are made from wholesome ingredients and can be made in 30 minutes or less.

These Tacos are topped with black beans, purple cabbage, mashed avocado, radishes, green onions, spicy cilantro sour cream and tempeh.  

I am always trying to eat a balanced diet filled with plant based foods. The struggle for me is making sure I am incorporating enough plant protein. So when I heard about this food called tempeh that has 15 grams of protein per serving I knew I wanted to try it. Tempeh is also like tofu where it is made from soybeans though they are fermented.

Prior to making the tempeh you will want to get your taco toppings ready. For these tacos I used canned black beans. Before placing the beans in a bowl give them a quick rinse. This ensures all the excess can juice is rinsed off. Chop the purple cabbage, green onion and radishes and place in a bowl. For the avocado cut in half, remove the seed and scoop out into the bowl. Add 1 tsp of lime juice and mash all together. You will set the black beans, chopped vegetables, and avocado aside. We will use it later.

Prepare the tempeh cut the tempeh into 3-4 inch strips. In a bowl mix the paprika, chili powder, cayenne pepper (optional) salt, and water together. Heat a pan on medium heat and add the tempeh. Pour the sauce into the pan and mix together. Pan fry the tempeh for about 5-7 minutes or until its browned. Keep an eye while you pan fry the tempeh making sure it does not stick to the pan.

To make the cilantro sour cream you will add the jalapeno, lime juice, cilantro and sour cream to a blender. Blend ingredients together and transfer the cilantro sour cream to a bowl. Place two tortillas on a plate. Add the tempeh, black beans,avocado, green onion and radish on the toritta. Drizzle the cilantro sour cream over the top and serve immediately.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Tempeh Tacos

  • Servings: 3-4
  • Difficulty: easy
  • Print

These Tempeh Tacos are colorful, crunchy, and packed protein. They are made from wholesome ingredients and can be made in 30 minutes or less.


Ingredients

  • 1 package of flour or corn tortillas
  • 1 package tempeh, chopped into 3-4 inch strips
  • ¼ tsp salt
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1 tsp cayenne powder (optional)
  • 1 can black beans, rinsed
  • 1 avocado, mashed
  • 1 cup purple cabbage, cut into ribbons
  • ¼ cup green onion, chopped
  • 3 radishes, chopped
  • 1 tsp lime, for avocado

Spicy Cilantro Sour Cream

  • ½ cup sour cream
  • ½ a medium jalapeno
  • ½ cup cilantro
  • 1 tsp lime juice

Directions

    1.Cut the tempeh into 3-4 inch strips. In a bowl mix the paprika, chili powder, cayenne pepper (optional) salt, and water together.
  1. Heat a pan on medium heat and add the tempeh. Pour the sauce into the pan and mix together.
  2. Pan fry the tempeh for about 5-7 minutes or until it’s browned and set aside. We will use this when we prepare the tacos.
  3. In a blender add jalapeno, lime juice, cilantro and sour cream and blend. Scrape the Spicy Cilantro Sour Cream into a bowl and set aside.
  4. Place two tortillas on a plate. Add tempeh, black beans, avocado, green onion and radish on the toritta. Drizzle cilantro sour cream over the top and serve immediately.
  5. Leftovers will last in the refrigerator for ____ days in separate containers. The Tempeh Tacos will get soggy if made ahead of time.

Make it Your Own
  • Black beans can be substituted for pinto or kidney beans.
  • To add more spice to the spicy cilantro sour cream blend the entire jalapeno, just don’t forget to chop off the stem.
  • Looking for a side to go with these Tempeh Tacos? Salsa, guacamole and chips pair great with these tacos.

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