Looking for a different take on tacos? These Teriyaki Tempeh Tacos are loaded with protein and combine both sweet and savory to make a delicious and easy meal.
Tacos weren’t always my “thing”. Growing up I never got a chance to try them because my family was full of picky eaters who only ate American basics.
So when everyone else at college was eating Taco Bell because it was cheap, I still couldn’t bring myself to try any. I always thought that tacos had to be filled with greasy ground meat so when I finally realized tacos could be fun, healthy, and plant-based, I was ready to give them a go.
I love taking recipes that I already love and creating something new with them. I did that with my Lemon Overnight Oats, making my Blueberry Lemon Cheesecake Overnight Oats.
That worked out really well so I figured why not do it for tacos? And that’s how my Teriyaki Tempeh Tacos were born!
Taco Time
Tacos can be so versatile. You can throw basically anything in a taco shell and have a tasty and easy meal ready to eat in a short amount of time.
Coming up with new taco creations has been lots of fun lately. And since I’ve gotten a bunch of positive comments my Walnut “Meat” Tacos as well as my Breakfast Tacos I figured I’s share one of my latest recipes, my Teriyaki Tempeh Tacos.
I have been enjoying my Teriyaki Tempeh and wanted to do something else with it like I did with my Lemon Overnight Oats. Side Note: I know some people say are not into tempeh but try my version before you write it off fully.
If you’re not into tempeh after trying it, then tempeh might not be for you but at least try this version first because I cook it so that it’s not as bitter as you might have had before.
As I was saying, I wanted to use my teriyaki tempeh for these tacos to put a different spin on the tacos. To balance the teriyaki flavor I made a tasty slaw to go with it using cabbage, carrots, vinegar, and even some Sriracha. Did I get you with Sriracha? I hope so, it’s really good!
Teriyaki Tempeh Tacos
If you make this Teriyaki Tempeh Tacos recipe, let me know what you think by ★ star rating it and leaving a comment below.
Teriyaki Tempeh Tacos
Ingredients
Teriyaki Tacos
- 1 batch Teriyaki Tempeh
- 6 gluten free taco shells (if using soft corn tortillas, you can double them if you like)*
Asian Slaw
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 1 cup carrots grated
- 3 scallions chopped
Dressing
- 1/4 cup apple cider vinegar
- 2 TB sesame oil or extra virgin olive oil
- 1 TB lime juice
- 1/2 TB tamari (or soy sauce if not gf)
- 1 TB maple syrup
- 1 TB Dijon mustard
- 1 TB sriracha
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Make one batch of my Teriyaki Tempeh (link in ingredients).
- Add all of the dressing ingredients to a large bowl and whisk until combined.
- Add slaw ingredients to the bowl and mix until coated.
- Take tacos, add slaw (you may have some slaw left over), top with tempeh and enjoy!
Notes
Nutrition
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Like my Teriyaki Tempeh Tacos recipe? It would be so wonderful if you could give it some love by sharing!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Seclusive Nature says
We had these the other night and loved them! I think they’re even better as leftovers. Thanks so much for sharing!
Mary Ellen says
I’m so glad you liked them! I’ve enjoyed the as leftovers too. 🙂 Thank you so much for letting me know! I really appreciate it.
Dan H says
8 Taco shells = 6 servings? How does that work?
Mary Ellen says
Hi Dan, thanks, I didn’t see that error before! It’s fixed now.
Please note that the taco shells are not included in nutrition info because nutrition can vary for each.
Crystal says
I made this but added mint to the “salad” and served it on calrose rice. SO FREAKING GOOD!!! thank you <3
Mary Ellen says
What a great ideat to add some mint, Crystal! I’m so happy you enjoyed the recipe. Thank you so much for coming back to review it!