Main image of Tempeh Tacos with Cashew Lime Cream

Tempeh Tacos with Cashew Lime Cream

15 min


The pan-fried and spiced tempeh makes for a protein-packed filling in these hearty tacos. Adjust the spices to be as mild or as fiery as you'd like, and load the tacos full of your favourite toppings!



15 min


4 min


11 min


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  • 1 Tbsp (15 mL)
    vegetable oil
  • 2
    medium shallots, minced
  • 3
    cloves garlic, minced
  • 10.5 oz (300 g)
  • 2 tsp (5 g)
    onion powder
  • 1 tsp (2 g)
    paprika powder
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    chili powder
  • ½ tsp
    dried oregano
  • ¼ tsp
    ground black pepper
  • 1⅔ cups (400 g)
    canned diced tomatoes
  • 2 Tbsp (30 mL)
  • 8
    corn tortillas

Cashew cream

  • ½ cup (65 g)
    raw cashews
  • ⅓ cup (80 mL)
    boiling water
  • 1
    lime, juiced*

Optional toppings

  • avocado
  • cherry tomatoes
  • fresh cilantro
  • fresh lime slices
  • medium red onion
  • red hot chili
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  1. To a large pan on high heat, add the oil. When hot, add the shallots and garlic and sauté for 2 minutes.
  2. Crumble the tempeh with your hands into the pan and cook for 6 - 7 minutes, stirring until lightly golden and crispy. Add splashes of water as needed to deglaze the pan.
  3. Meanwhile, make the cashew cream by adding the ingredients to a small food processor, and blend until smooth. Add more water if needed to achieve your desired consistency.
  4. To the pan, add the spices and sauté for 20-seconds until fragrant, then add the diced tomato and soy sauce, cooking for 3 - 5 minutes.
  5. Meanwhile, heat the tortillas on a skillet and when the tempeh has absorbed the tomatoes to your liking, spoon it onto the warmed tortillas. Add the toppings of your choice, and enjoy!


Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 18%

corn tortilla

Proteins 41%


raw cashews

Fruits & Veggies 41%

medium shallot

clove garlic

canned diced tomatoes


No significant sources of calcium

vegetable oil

raw cashews

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Charlotte - Sept. 15, 2021, 10:15 p.m.

This is among my favourite tempeh recipes to date! I love how quick and easy this meal is and it does not disappoint on taste! These tacos are so delicious and we love adding all the toppings for optimum enjoyment. 🥰🌮

PUL Team - Sept. 16, 2021, 4:41 a.m.

Wow, we're honoured to hear, Charlotte! So happy the tempeh tacos were enjoyed Charlotte 😊

Katrina - Aug. 7, 2021, 11:10 p.m.

Made these today and they were delicious! Will absolutely be making these again. Highly recommend.

Ryan - Aug. 3, 2021, 4:31 p.m.

Welp. This is going to be my dinner for the next two months (the tacos). I swear I could drink a gallon of the cashew cream. adding the tomatoes to the tempeh was the perfect touch. Loved this

PUL Team - Aug. 5, 2021, 4:50 a.m.

So glad the recipe is being enjoyed, Ryan!

Greta - July 27, 2021, 3:16 p.m.

Delicious! I added some diced butternut pumpkin and black beans instead of canned tomatoes. I usually steam tempeh first because I heard it got out the sourness, but this easy method works really well and got nice and crispy.

PUL Team - July 29, 2021, 1:31 a.m.

Mmm sounds yummy! Thank you for taking the time to share, Greta 🤤

Kelly - July 22, 2021, 6:49 p.m.

Love, love, LOVE these tacos. They're super fast to make, so I make them frequently. I made it with the cashew creme the first time, but found that it honestly made too much of the creme, so I skip that now. I'll add plain vegan yogurt if I have it on hand to substitute, but these are great even without. I dress these up with homemade pickled red onion and pickled red cabbage, fresh avocado and fresh cilantro with a squeeze of lime juice. Made these on vacation with a friend one time and she demanded the recipe.

PUL Team - July 23, 2021, 2:47 a.m.

Thanks for sharing your experience with the tacos, Kelly, it means a lot 🙂

Victor - July 15, 2021, 3:58 a.m.

Yum. YUM. I wish I was better with words to describe how delicious this was. Loved this as a meal with a side salad! Thanks PUL!

PUL Team - July 18, 2021, 1:36 a.m.

So glad you enjoyed it, Victor, thank YOU 🤩

Caitlin - June 28, 2021, 9:45 p.m.

These tacos are so good! I highly recommend them - quick, easy, and really tasty. Thank you so much for the recipe; these will definitely be a family favorite!

PUL Team - June 29, 2021, 2:35 a.m.

Thank you for taking the time to share your review with us, Caitlin, it's super appreciated ✨

Jessica West-Walker - May 24, 2021, 4:08 a.m.

Delicious, easy to make and filling!

Sahar - April 13, 2021, 2:43 a.m.

My first time trying Tempeh and I love it!
Thank you so much for your fantastic website that makes it so easy to change servings and check things off the list as I go along.
You are amazing!!!

PUL Team - April 14, 2021, 2:14 a.m.

Woohoo! So happy your first time was a success, Sahar, and so glad you're enjoying the new website functionalities 🤩

Lauren - March 30, 2021, 6:05 p.m.

This recipe has become a fixture in our household (though we use tofu rather than tempeh). Love it!

PUL Team - April 3, 2021, 12:44 a.m.

Thanks for sharing, Lauren! So happy to hear 🥰