Looking for a different take on tacos? These Teriyaki Tempeh Tacos are a 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.
That worked out really well so I figured why not do it for tacos? And that’s how my Teriyaki Tempeh Tacos were born!
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
- 1 batch Teriyaki Tempeh
- 6 gluten free taco shells (if using soft corn tortillas, you can double them if you like)*
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 1 cup carrots grated
- 3 scallions chopped
- 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!
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping people thrive on a plant-powered diet. Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new meals for her blog, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.