Crispy Tempeh Tacos

Tempeh gets a bad reputation for being bland, but the trick is in how you cook it. All the spices go in with the vegetables from the start, then everything goes through a food processor to bind together, then back into a hot pan until golden and a little crispy at the edges. It's meaty, smoky, and genuinely satisfying — and the whole thing comes together in about 30 minutes.

Time to read: 10 minutes | Time to make: 40 minutes | Yields: 10 servings

Tempeh Filling

Ingredients

• 2 blocks (550 g) tempeh, cubed

• 1 medium white onion, diced

• 1 medium carrot, diced

• 2 cloves garlic, minced

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 2 tbsp (15 g) nutritional yeast

• 2 tbsp (18 g) plain white flour

• 1 tbsp (15 ml) balsamic vinegar

• 1 tbsp (20 g) maple syrup

• olive oil, for cooking

• salt & black pepper, to taste 

To serve:

• corn or wheat tortillas

• guacamole or smoky mango guacamole (recipe coming tomorrow!)

• salsa

Method

1. Heat a drizzle of olive oil in a pan over medium heat. Add the onion, carrot, and garlic with a pinch of salt, pepper, smoked paprika, and cumin. Cook for 4–5 minutes until soft. Remove and set aside to cool.

2. In the same pan, heat a little more oil. Add the crumbled tempeh and 1 tbsp of water. Cook for 4–5 minutes, stirring often so it stays pale and doesn't take on colour. Remove and set aside to cool.

3. Add the cooked vegetables, tempeh, nutritional yeast, flour, balsamic vinegar, and maple syrup to a food processor. Pulse until everything is combined and no large pieces remain — but stop before it becomes a paste. You want texture.

4. Heat a drizzle of oil in the pan over medium-high heat. Add the tempeh mixture and cook for 9–10 minutes, using a spatula to break it up into a mince-like consistency, until golden and slightly crispy at the edges.

5. Warm your tortillas (open flame, dry pan, or microwave) and fill with the tempeh mixture, guacamole, and salsa.

Notes:

• The filling keeps well in the fridge for up to 3 days and reheats well in a pan.

• Don't skip the food processor step — it's what gives the filling its cohesive, mince-like texture. If your tempeh is quite bitter, steam it for 10 minutes before cooking to mellow the flavor.

Nutrition Facts for Tempeh Filling (90g):

Energy: 167 kcal | Carbs: 19.8 g | Protein: 11 g | Fat: 5.2 g