Tempeh Tacos

by Tereza Poljanic

Tempeh is made from fermented soy beans, and its firm texture makes it a great alternative to meat. We’re loving this vegetarian take on a classic Mexican dish, that’s rich in plant based protein. Thank you Tereza from Teresamisu for this amazing alternative!


  • 250g organic tempeh
  • 1 tsp Chantal chilli flakes
  • 1 tbsp Chantal cumin seeds
  • 2 tbp Chantal fine sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 400g can Chantal chopped tomoatoes
  • 8-10 corn tortillas
  • 1 400g can Chantal black beans


  1. Grate the tempeh against largest hole on a cheese grater box, set aside.
  2. Heat coconut oil in a large pan over medium heat.
  3. Add tempeh, spices and cook 2-3 minutes.
  4. Add tomatoes and beans cook and stir mixture is well combined and heated through. Remove pan from heat.
  5. Spoon tempeh mix onto tortillas and top with desired toppings.

Serving Suggestions

Serve with slices of avocado, corn, sliced red chilles, fresh coriander and lime.

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