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Tempeh Tacos with Cashew Lime Cream
15 min
Main
Servings
(3 tacos per serving)
Total
15 minPrep
4 minCook
11 minContains
soy
tree nut
Swap out
gluten
Free from
peanut
sesame
Ingredients
Tacos
-
2 tsp (10 mL)vegetable oil
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2medium shallots, minced
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3cloves garlic, minced
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11 oz (300 g)tempeh
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2 tsp (5 g)onion powder
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1 tsp (2 g)paprika powder
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1 tsp (2 g)ground cumin
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½ tspdried oregano
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½ tspchili powder, or less for less spicy (optional)
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⅛ tspground black pepper
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1⅔ cups (400 g)canned diced tomatoes
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9small soft tortillas
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1 cup (149 g)cherry tomatoes, chopped
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1avocado, sliced
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¼small red onion, minced
Cashew cream
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½ cup (65 g)raw cashews
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⅓ cup (80 mL)boiling water
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1lime, juiced
Optional toppings
-
fresh cilantro
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lime slice
Directions
- To a large pan on high heat, add the oil, shallots, and garlic and sauté for 2 minutes.
- Crumble the tempeh into the pan with your hands and cook for 6 - 7 minutes, stirring until lightly golden. Add splashes of water as needed to deglaze the pan.
- Meanwhile, make the cashew cream by adding the ingredients to a small food processor. Blend until smooth. Add more water if needed to achieve your desired consistency.
- Returning to the pan with the tempeh, add the spices and toast for 30 seconds. Then add the diced tomato and soy sauce, cooking for 3 - 5 minutes.
- Meanwhile, heat the tortillas on a skillet. Spoon the tempeh it onto the warmed tortillas, top with tomatoes, avocado slices, and onions. Enjoy!
Storage
- Store the filling in an airtight container in the fridge for up to 4 days.
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 & Starches 29%
• small soft tortilla
Proteins 24%
• tempeh
• raw cashews
Fruits & Veggies 47%
• medium shallot
• clove garlic
• canned diced tomatoes
• cherry tomato
• avocado
• small red onion
• lime
Calcium
No significant sources of calciumFat
• vegetable oil
• avocado
• 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.
Watch it step-by-step!
Discussion & Rating
Quick and easy, tasty but not exceptional like other recipes. I used the coleslaw from the app instead of the avocado and other garnishes.
This is delicious! If you hesitate at tempeh, don’t with this recipe. It just works! And super simple. I did mine in corn tortillas. It was lovely.
I have never really loved Tempeh recipes until this one.
These tacos were amazing and this recipe will be going on repeat.
These tacos were amazing. The only thing I did was substitute Tempeh for Tofu because I’m not a fan of Tempeh. I was a bit hesitant about the taste of the Cashew lime Cream…we loved it so much. I’ll be making that more often.
Amazing recipe! My partner was surprised that plant-based tacos could be so yummy. :) I subbed the cherry tomatoes for homemade pico de Gallo.
My first time eating tempeh, but certainly not last!
These tacos are awesome. It’s my first time trying Tempeh and I loved it. Also, i just made them while using the (Beta) app and it was SO useful to have the timer embedded on the app for each step. Thank you so much!!
Very easy to make I added more spice because I like the tempura spicy the cashew cream was an excellent condiment to add to the tacos. Will definitely make this again.
This was SO good!
Made this and even my very carnivorous brother enjoyed it! I did it with lentils and it was perfect! Thank you for yet another amazing recipe!
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. 🥰🌮
Made these today and they were delicious! Will absolutely be making these again. Highly recommend.
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
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.
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.
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!
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!
Delicious, easy to make and filling!
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!!!
This recipe has become a fixture in our household (though we use tofu rather than tempeh). Love it!