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tempeh tacos

Henry's Tempeh Tacos

A favourite among Henry's Tempeh staff. This alternative to ground beef is quick, easy, and flavourful. For a gluten free taco, use a corn tortilla.
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine gluten free, Mexican, Vegan, vegetarian


  • a wok or skillet


  • 1 Package Henry's Soy Original Tempeh (250g)
  • 1 large clove of garlic minced
  • Oil for frying


  • 1 tbsp olive oil
  • 3 tbsp tamari
  • 2 tsp tomato paste
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tbsp lime juice or juice of half a lime
  • 1 tsp chili powder or to taste
  • 1 tsp chipotle peppers (Optional)


  • Cut the block of tempeh into 4-6 pieces
  • Steam or poach the tempeh for 5 - 10 minutes (to poach, simmer tempeh in just enough water to cover), then remove from hot water and set aside.
  • Wait for the tempeh to cool and then crumble with your hands into a bowl.
  • In a wok or skillet, heat 2-3 tbsps of oil. When the oil is hot, add crumbled tempeh and minced garlic. Stir-fry on medium heat, stirring occasionally until the tempeh is golden-brown but not burnt.
    Tempeh fired in a wok
  • While the tempeh is stir-frying, add all marinade ingredients to a bowl and whisk until they are well mixed.
  • Add the marinade to the wok or skillet, stirring to coat the tempeh. Cook for 1-2 minutes or until the tempeh is well coated.
    **If you find that the tempeh is sticking, add 1-2 tbsp water to the wok and stir to help deglaze.
  • Remove from heat.
  • Serve in taco shells or tortillas with your choice of fresh greens, avocado, cilantro, salsa and sour cream.
    henry's tortilla tempeh
Keyword gluten free, tacos, Vegan