Contains: Soy, Sesame
Tempeh is the main character your gut has been waiting for. Marinated, golden, and piled into warm corn tortillas with avocado cream — this is the taco that makes eating for your gut feel like a treat, not a compromise.
Prep
20m
Cook
10m
Serves
2
Difficulty
medium
485
Calories
22.5g
Protein
38.2g
Carbs
28.4g
Fat
12.8g
Fiber
520mg
Sodium
Per serving · Approximate values
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Start the ProgramSlice the tempeh into thin strips or crumble into small pieces depending on your preferred texture.
In a small bowl, whisk together the soy sauce, toasted sesame oil, maple syrup, garlic powder, and smoked paprika until combined.
Add the tempeh to the marinade and toss well to coat. Let it sit for at least 15 minutes — the longer the better.
15 minWhile the tempeh marinates, make the avocado cream. Mash the avocado in a bowl until smooth, then mix in the coconut yogurt, lime juice, salt, and chopped chives.
Heat a pan over medium-high heat and add a drizzle of oil. Add the tempeh and sauté for 4–5 minutes, turning occasionally, until golden and crispy on all sides.
Warm your corn tortillas in a dry pan for 30 seconds on each side or directly over a gas flame for a slight char.
Assemble your tacos — spread a generous layer of avocado cream on each tortilla, top with crispy tempeh, shredded cabbage, fresh herbs, and anything else crunchy you love.
Serve immediately and eat while the tempeh is still warm and crispy.
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