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Three tempeh tacos with avocado and tomatillo dressing on a plate.
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4.5 from 2 votes

Tempeh Tacos

These gluten-free and vegan tempeh tacos are perfect for summer entertaining! Create a taco bar and let everyone load up the tacos with their favorite toppings. 
Prep Time15 mins
Cook Time10 mins
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: tempeh tacos, vegan tempeh tacos
Servings: 2
Calories: 493kcal


  • 4 teaspoons avocado or olive oil
  • 1 8 oz package of Lightlife tempeh any variety will work
  • 2 Tablespoons low-sodium tamari
  • 2 Tablespoons fresh lime juice juice from 1 lime
  • 1 Tablespoon + 1 teaspoon taco seasoning
  • 1 16 oz package of frozen fajita veggies bell pepper and onions
  • Avocado sliced
  • Broccoli slaw
  • Tomatillo dressing
  • 4 corn tortillas
  • Optional: limes salsa, hot sauce, pickled onions


  • Add 2 teaspoons of oil to a medium skillet (I used a cast iron skillet), add fajita veggies and 1 teaspoon of taco seasoning. Sauté veggies until tender and hot, about 5-7 minutes. Move to a bowl.
  • Crumble tempeh into small pieces using your hands and add to a bowl with tamari, lime juice and 1 Tablespoon taco seasoning.
  • In the same skillet you used to cook the veggies, add another 2 teaspoons of oil and add tempeh mixture into the skillet. Cook, stirring frequently until tempeh starts to brown and is warm throughout, about 5-7 minutes. Remove from skillet and start building tacos.
  • For tacos fill one tortilla with tempeh, fajita veggies, slaw and avocado slices. Top with tomatillo dressing. Add salsa, hot sauce, pickled onions and a squeeze of fresh lime juice, if using.


Serving: 2tacos | Calories: 493kcal | Carbohydrates: 41g | Protein: 28g | Fat: 26g | Sodium: 744mg | Fiber: 19g | Sugar: 11g