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Tempeh Tacos Recipe

Everyone loves tacos, so why not make them healthier?


  • 1  240 gram package of Noble Bean tempeh

  • 2 cloves garlic, minced

  • 1 c. Mexican-spiced diced tomatoes

  • 1 fresh jalapeño, diced

  • 2-4 tsp chili powder

  • 3 tsp cumin

  • 2 tsp lime juice

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp dried oregano

  • 1 tsp minced chipotle pepper

  • 1/4 cup Bragg's liquid aminos or light soy sauce

  • 1/2 red onion, diced

  • 1/2 green bell pepper, diced

  • 2 tbsp water

  • Salt + pepper to taste

  • 1/4 cup olive oil

  • Dash of liquid smoke

  • 6-8 hard taco shells

45 minutes

2 servings


  1. Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, liquid smoke and Bragg's seasoning sauce.

  2. Once your tempeh is completely mixed into the spices, mix in the onion and pepper add water a little at a time into your mix while stirring your ingredients continuously. 

  3. Adjust seasonings if desired by adding salt and pepper to taste

  4. Heat 1/4 cup of oil in a sauce pan over medium heat. Once the oil is hot, toss in the tempeh mixture.

  5. Flip your tempeh-vegetable mixture a few times so that it browns evenly.

  6. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It takes about 10 minutes.

  7. While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

  8. Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with cheese and set aside so it can melt slightly.

  9. Serve with guacamole, salsa, cilantro, lime wedges and anything else you like on your tacos.

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