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+ servings
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!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 602kcal


  • 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


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


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