You are here

Spicy Tempeh Tacos


If you haven't tried tempeh, this recipe is a great way to introduce you to its meaty flavor with the added bonus of providing you with some extra probiotics. That's right, because tempeh is made with fermented tofu, it's actually a live, cultured food that can aid your digestion! Bastyr alumna Carly Kellogg, MS ('13), RDN, who shares this recipe on her nutrition and whole foods cooking blog, Citrus and Salt, adds this knowledge:

This tempeh taco recipe is insanely easy to make, and is so flavorful with the cinnamon and chili. It takes barely any time to prepare and it couldn’t be more straightforward. You can use this as a base recipe, too, adding any other vegetables or sauces you’d like for your spin on tacos (perhaps some avocado crema or cabbage slaw?!). Even your meat-eating friends will be asking for more!


1 large
white onion, chopped
2 tbsp
extra-virgin olive oil
12 oz
organic soy tempeh, crumbled
3⁄4 tsp
kosher salt
1⁄2 tsp
hot chili powder (add more if desired)
1⁄8 tsp
ground cinnamon
limes, juiced
2 tbsp
homemade or fresh store-bought salsa
organic corn tortillas, grilled on open flame
  to taste
lime wedges
  to taste
avocado chopped (optional topping)
  to taste
salsa (optional topping)
  to taste
cilantro, chopped (optional topping)
  to taste
cotija cheese, crumbled (optional topping)


In cast iron pan, sauté onions with olive oil on low to medium heat until translucent, about 5-7 minutes.

Add crumbled tempeh, salt, chili powder, and cinnamon to pan and cook on low heat for about 1-2 minute (tempeh doesn’t actually need to be cooked, so this is just to heat it up).

Finally, add lime juice and salsa to tempeh/onion mixture, coating everything well.

Turn heat off and prepare your tortillas. Add optional accompaniments and serve with lime wedges. Serve with Mexican-style rice and a small green salad.

Spicy Tempeh Tacos


SourceRecipe by Bastyr alumna Carly Kellogg, MS ('13), RDN, via her blog
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes