What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦ What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦

FREN

Find a Store

Home/Recipes/Tempeh tacos

Main course

Tempeh tacos

Name: Tempeh tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 tacos servings
Ingredients: 200 g @tempehine Caribbean tempeh cubes tempeh, chopped; 1 French shallot, chopped; 8 white mushrooms, chopped; 1/2 red bell pepper, chopped; 1 cup gluten-free vegetable broth; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; a pinch of salt and black pepper; 1 tbsp maple syrup; 1/4 cup mild salsa; 8 corn taco shells, hard or soft; shredded lettuce; diced tomatoes; diced avocado; shredded vegan cheese

Generous tacos loaded with chopped tempeh and mushrooms, spiced Mexican-style. A supper you eat with your hands, as it should be.

A recipe by Ma cuisine de tous les jours

Find this product in store See ingredients ↓

at a glance

Recipe

Preparation15 min

Cook time5 min

Total20 min

Servings8 tacos

DifficultyEasy

21 g

protein /100g
rich in B12 · 6 g of fibre

Ingredients

Click an ingredient to check it off as you cook.

Preparation

Chop the @tempehine tempeh and the vegetables in a food processor.

Transfer to a skillet with the vegetable broth.

Cover and bring to a boil over medium-high heat. Cook covered for 4 to 5 minutes.

Uncover and let the liquid cook off before adding the spices, maple syrup and mild salsa. Stir. Remove the skillet from the heat.

Fill the taco shells with the mixture and add whatever toppings you like.

keep going?

Keep the momentum going

All recipes →

⏱ 15 min

ready to cook?

Find Caribbean tempeh cubes near you

Enter your postal code — we’ll show you the stores from the banners that carry Tempehine near you.

Main course

Tempeh tacos

A recipe by Ma cuisine de tous les jours

Generous tacos loaded with chopped tempeh and mushrooms, spiced Mexican-style. A supper you eat with your hands, as it should be.

Preparation15 min

Cook time5 min

Total20 min

Servings8 tacos

DifficultyEasy

Ingredients

200 g @tempehine Caribbean tempeh cubes tempeh, chopped
1 French shallot, chopped
8 white mushrooms, chopped
1/2 red bell pepper, chopped
1 cup gluten-free vegetable broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
a pinch of salt and black pepper
1 tbsp maple syrup
1/4 cup mild salsa
8 corn taco shells, hard or soft
shredded lettuce
diced tomatoes
diced avocado
shredded vegan cheese

Preparation

Chop the @tempehine tempeh and the vegetables in a food processor.
Transfer to a skillet with the vegetable broth.
Cover and bring to a boil over medium-high heat. Cook covered for 4 to 5 minutes.
Uncover and let the liquid cook off before adding the spices, maple syrup and mild salsa. Stir. Remove the skillet from the heat.
Fill the taco shells with the mixture and add whatever toppings you like.

The Tempehine tip

Chop the tempeh and the mushrooms to about the same size — the filling holds together better in every shell.

Tempehine — organic tempeh from Quebec https://tempehine.ca/en/recettes/tempeh-tacos/

Tempeh tacos

Ingredients

Preparation

Keep the momentum going

No-Fry General Tao Tempeh

Tempeh Hot Dogs

Pea soup with smoky tempeh

Find Caribbean tempeh cubes near you