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Turbo Tempeh Tacos Recipe




  • 2 x 200g packs of tempeh
  • 1tbsp olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1⁄2 tsp chilli flakes
  • 11⁄2 tbsp light soy sauce
  • 1⁄2 tbsp maple syrup
  • 4 soft corn tortillas, warmed
  • sea salt and freshly ground black pepper

To serve

  • 1⁄2 small red cabbage, thinly sliced
  • 200g cherry tomatoes, quartered
  • 2 ripe avocados, mashed with a squeeze of lime juice
  • a small bunch of coriander, leaves picked
  • a pinch of chilli flakes
  • 1 lime, sliced into wedges


Place the tempeh in a bowl and crumble into small chunks with your hands.

Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for 3 minutes until softened. Add the tempeh and fry for a further 5 minutes until slightly golden.

Add the garlic and fry for 30 seconds until fragrant before adding the spices, soy sauce and maple syrup. Stir everything together and fry for a further 2 minutes. Season to taste.

Add the tempeh mixture into the warm tortillas with the red cabbage, tomatoes and mashed avocado. Top with a scattering of coriander leaves, chilli flakes and a squeeze of lime juice.

Recipe courtesy of In Minutes by Clodagh McKenna. Published by Kyle Books. Photography by Dora Kazmierak.


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