Tempeh Tacos

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Tempeh Tacos

This vegetarian option will keep better in the lunchbox and pose less of a food safety risk than beef or chicken. Ingredients can be packed in a container with several compartments to keep from getting soggy, and provide a fun taco bar activity for lunchtime!

Prep time


Cook time




  • 1/2 15-Ounce Can Pinto Beans rinsed and drained
  • 8 Ounces Tempeh diced
  • 1 Tablespoon Vegetable Stock
  • 1/2 Cup Red Onion minced
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1 Teaspoon Vegetable Oil
  • 2 Tablespoons cilantro chopped
  • 4 Ounces Dairy-Free Cheese
  • 8 Hard Corn Taco Shells


  1. Sautee the tempeh in oil over medium heat.
  2. Add vegetable stock, beans, red onion, cumin, paprika, and cilantro and heat through.
  3. Serve with cheese, avocado, salsa, or any toppings you prefer.
Tempeh Tacos
Nutrition Facts
Tempeh Tacos
Amount Per Serving
Calories 194 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 105mg 4%
Total Carbohydrates 18g 6%
Sugars 0g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.