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Mini Tempeh Tacos

Spice up your mealtime with these irresistible Mini Tempeh Tacos! Made with Henry’s Tempeh Crumble, these little bites are bursting with flavor and packed with plant-based goodness. Whether you’re whipping them up for a quick dinner or packing them as a fun, DIY school lunch, these tacos are sure to be a hit with the whole family.
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Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil
  • 2 tbsp salsa + more for serving
  • 4-8 small flour or corn tortillas
  • 1/2 a head of iceberg lettuce shredded
  • A bag of your favourite vegan cheese
  • 1 avocado diced
  • 1 green onion sliced thin

Method
 

  1. Heat a pan over medium heat and add 1 tbsp of oil. Add the crumbled tempeh and break it up into a fine crumble. Add the 2 tbsp of salsa and mix to combine. Continue to cook until warmed through.
  2. Assemble the tacos by warming the tortillas in the oven (preheated at 350F) for a few minutes. Top with the tempeh crumble, cheese, lettuce, avocado, salsa and green onions. Dig in!

Notes

Pro Tip: Keep the components separate using a bento box, and let the kiddos assemble their own tacos at school—fun and delicious!