Tempeh Tacos with Quick Cabbage Slaw

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Crumbled tempeh is tossed in a mixture of spices then fried and served in a tortilla with a super quick cabbage slaw for these simple and delicious tempeh tacos!

Easy veggie tacos are a go 👏

White bowl of tempeh tacos on a marble backgroundWhite bowl of tacos on a marble surface

It was only recently that I tried tempeh for the first time. Up until then I’d always been a tofu girl but I was determined to try out this other vegetarian soy based product!

Tempeh has a bit of firmer texture than tofu and makes a great taco filling. I tossed the crumbled tempeh in a mixture of spices which gave it loads of great taco flavour.

I love this simple combination of spicy tempeh and a crunchy creamy slaw. It’s packed with flavour and is such an easy dish to throw together.

Close up of spicy tempeh with slaw

Close up of veggie tacos on a white plate

Why we love these tempeh tacos…

The tempeh makes a great vegan taco filling made with plenty of spice and flavour without the meat or dairy.

It’s such an easy recipe to make on a weeknight which takes just 15 minutes to throw together.

You can add all your favourite toppings to really make these tacos your own from fresh coriander to hot sauce to pickled red onions!

If you don’t have tempeh or can’t find it in the shops you could switch the tempeh for tofu or use the seasoning on chicken or beef instead.

Tempeh tacos on a marble background

White bowl of spicy tacos with blue bowl in the background

Spicy Tempeh & Slaw Tacos Ingredients

Green Cabbage: Shredded and tossed with mayonnaise for a fresh and crunchy slaw.

Mayonnaise: I used Hellmans but you can switch for vegan mayo to keep the whole recipe vegan.

Tempeh: Crumbled into bitesize pieces.

Spices: I tossed the tempeh in a mixture of ground cumin, coriander, chilli powder and oregano before frying.

 

Overhead shot of vegan tacos on a marble background

Overhead shot of tempeh tacos in a white bowl

How to make spiced tempeh tacos

Make the slaw: Shred the cabbage and toss with the salt in a bowl. Add the mayonnaise and set aside until ready to serve.

Make the tempeh: Mix together the spices in a bowl and mix with the olive oil. Crumble the tempeh and toss with the spice paste.

Cook the tempeh: Heat a drizzle of oil in a frying pan and add the tempeh. Fry for 5 minutes turning occasionally until browned. Heat the tacos in the microwave or on the stove and serve filled with the tempeh and slaw.

Equipment you need to make this recipe…

 

Flatlay shot of tempeh in a taco with other taco ingredients

Close up of spicy tempeh in a taco on a white plate

Want more? Try these other taco recipes!

Flatlay shot of tempeh in a taco with other taco ingredients

Tempeh Tacos with Quick Cabbage Slaw

Crumbled tempeh is tossed in a mixture of spices then fried and served in a tortilla with a super quick cabbage slaw for these simple and delicious tempeh tacos!
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 602kcal
Author: Amy Fulwood

Ingredients

  • 1/4 small Green Cabbage shredded
  • 1/4 tsp Sea Salt Flakes
  • 1 tbsp Mayonnaise use vegan mayo if needed
  • 1 tbsp Olive Oil
  • 200 g Tempeh crumbled into bitesize pieces
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Dried Oregano
  • 6 Small Tortillas
  • Hot Sauce to taste

Instructions

  • Add the cabbage and salt to a bowl and toss. Add the mayonnaise and stir together well. Set aside until ready to serve.
  • Mix together the spices and olive oil in a bowl. Add the tempeh and toss to coat.
  • Heat a frying pan over a medium heat and add a drizzle of oil. Once it's hot add the tempeh and a sprinkle over a pinch of salt. Toss in the oil and cook for 5 minutes, turning occasionally, until browned all over. While the tempeh cooks heat the tortillas in the microwave or over the flame of your stovetop.
  • Divide the slaw between the tortillas and top with the tempeh. Serve with hot sauce.
Nutrition Facts
Tempeh Tacos with Quick Cabbage Slaw
Amount Per Serving
Calories 602 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 6g30%
Cholesterol 3mg1%
Sodium 698mg29%
Potassium 719mg21%
Carbohydrates 62g21%
Fiber 4g16%
Sugar 7g8%
Protein 27g54%
Vitamin A 236IU5%
Vitamin C 34mg41%
Calcium 251mg25%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Emily Liao
    09/07/2020 at 7:25 PM

    4 stars
    These tempe tacos were so delicious and easy to make ๐Ÿ™‚

  • Reply
    Traci
    09/07/2020 at 7:31 PM

    5 stars
    You had me at tacos and these are awesome! Love the combination of seasonings and of course love it that they’re meatless. Thanks for sharing! ๐Ÿ™‚

  • Reply
    Dannii
    09/07/2020 at 7:33 PM

    5 stars
    I am always looking for new taco recipes to try, and these look amazing.

  • Reply
    Cathleen @ A Taste of Madness
    09/07/2020 at 8:11 PM

    5 stars
    I love a good taco recipe. This look perfect!! I’m definitely giving this a go. Thanks for the recipe!

  • Reply
    Irina
    09/07/2020 at 8:11 PM

    Love your tacos very much!!! I am saving the recipe for our upcoming family members-based BBQ party!!!

  • Leave a Reply

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