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!

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  • 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
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