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Tempeh Tacos


One of Cynthia Lair's students at Bastyr University, Jeff Johnson, who moved on to the Kashi Company, presented this dish as part of his final product, and she thought it was not only very tasty but so easy to make! Jeff of course got an A.


1 lb
tempeh (two 8-ounce packages)
2 tbsp
extra-virgin olive oil (divided)
2 tsp
sea salt
1⁄4 cup
lime juice
1 tbsp
chili powder or Mexican seasonings
onion, chopped
1⁄4 cup
chopped cilantro
taco shells
  to taste
shredded lettuce (optional)
  to taste
avocado slices (optional)
  to taste
salsa (optional)
  to taste
grated cheese (optional)


Crumble or chop tempeh into small pieces and place in a large mixing bowl. Combine 1 tablespoon of the olive oil, salt, lime juice and chili powder in a small bowl and pour this marinade over the tempeh. Let stand 10 to 30 minutes; the longer time allows more absorption of the flavor.

Heat the remaining oil in a large skillet. Add onion and saute until soft. Add marinated tempeh and keep mixture moving in the pan until tempeh turns golden brown. Add cilantro just prior to serving. Warm taco shells according to directions on package. Fill with tempeh mixture and your favorite fixings.

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A stylized plate and silverware.
SourceRecipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes