Crumbled tempeh browns with cumin and tomato paste, then fills warm corn tortillas with crunchy cabbage and lime.
Small crumbles give Tempeh Tacos plenty of browned surface and help the seasoning reach every bite. A brief covered simmer softens the tempeh before the lid comes off to reduce the sauce.
Choose plain soy tempeh rather than a pre-marinated version. Crumble it by hand into uneven pea-size pieces; finely grated tempeh can turn into a paste when stirred.
Method
Heat olive oil in a skillet over medium-high heat. Cook tempeh for until browned in spots.
Stir in tomato paste, cumin, smoked paprika, salt and water. Cover and simmer over medium-low heat for , then uncover for until moist but not wet.
Warm corn tortillas in a dry skillet for , turning. Toss red cabbage with lime juice and cilantro; fill tortillas with tempeh and cabbage.
Forkue tips
- Plain tempeh with a short ingredient list gives you the clearest soy flavor.
Storing and reheating
Refrigerate filling for 4 days. Reheat in a skillet with a splash of water; keep cabbage and tortillas separate until serving.
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Nutrition per serving, estimated
Photo: Joey Doll, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Tempeh Tacos: FAQ
Can I use tofu instead?
Yes. Crumble extra-firm tofu and cook off its moisture before adding the tomato paste and spices.
Why does the tempeh taste bitter?
Some brands have a stronger fermented flavor. A brief steam before crumbling can mellow it, though it adds preparation time.
How do I store and reheat Tempeh Tacos?
Refrigerate filling for 4 days. Reheat in a skillet with a splash of water; keep cabbage and tortillas separate until serving.
How long does Tempeh Tacos take?
About 35 min in total: 15 min prep and 20 min cooking.
What do I need to make Tempeh Tacos?
The key ingredients are tempeh, corn tortillas, red cabbage, tomato paste, ground cumin and smoked paprika, plus pantry basics.
Any tips for Tempeh Tacos?
Plain tempeh with a short ingredient list gives you the clearest soy flavor.
