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Flatlay shot of tempeh in a taco with other taco ingredients
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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!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 602kcal

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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 602kcal | Carbohydrates: 62g | Protein: 27g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 698mg | Potassium: 719mg | Fiber: 4g | Sugar: 7g | Vitamin A: 236IU | Vitamin C: 34mg | Calcium: 251mg | Iron: 7mg