Tempeh Tacos with Cashew Lime Cream
15 min
Meal
tacos
Total
15 minPrep
4 minCook
11 minContains
soy
tree nut
Swap out
gluten
Free from
peanut
sesame
Ingredients
Tacos
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1 Tbsp (15 mL)vegetable oil
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2medium shallots, minced
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3cloves garlic, minced
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10.5 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 (3 g)ground cumin
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½ tspchili powder
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½ tspdried oregano
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¼ tspground black pepper
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1⅔ cups (400 g)canned diced tomatoes
-
-
8corn tortillas
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
-
avocado
-
cherry tomatoes
-
fresh cilantro
-
fresh lime slices
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medium red onion
-
red hot chili
Directions
- To a large pan on high heat, add the oil. When hot, add the shallots and garlic and sauté for 2 minutes.
- 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.
- 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.
- 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.
- 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!
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 18%
• corn tortilla
Proteins 41%
• tempeh
• raw cashews
Fruits & Veggies 41%
• medium shallot
• clove garlic
• canned diced tomatoes
• lime
Calcium
No significant sources of calciumFat
• 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.
Watch it step-by-step!
Discussion & Rating
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!