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Tempeh Tacos
with charred corn salsa / radishes

Active: 45 Total: 60

Like all great tacos, these have color, flavor, and lots of texture.
Smarts: You can toss together leftover slaw and leftover salsa with salad greens to make a simple salad if you'd like to serve something on the side. 



Tempeh Tacos:
  • Tempeh - 12 oz , sliced into thick strips (sub extra-firm tofu)
  • Water - 1 cup
  • Soy sauce, low-sodium - 3 Tbsp
  • Honey - 2 Tbsp
  • Radishes - 8 , matchsticks
  • Tortillas, taco-sized corn or flour - 12
  • Cheese, queso fresco - 4 oz , crumbled (sub shredded Mexican Blend)
Napa Cabbage Slaw:
  • Cabbage, Napa - 10 oz , thinly sliced
  • Lime juice - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Sugar - 1 tsp
  • Cilantro leaves - 1/4 cup
  • Salt - 1/2 tsp
Charred Corn Salsa:
  • Shallots - 1 , diced
  • Jalapenos - 1 , diced
  • Cilantro leaves - 1 Tbsp , chopped
  • Lime juice - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Corn kernels, fresh or frozen - 3 cups


  1. Tempeh - Slice tempeh into strips. (Can be done 1 day ahead)

  2. Steam tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. (Can be done 1 day ahead)

  3. Marinate tempeh - (If prepping right before cooking, get oven heating while tempeh marinates.) Transfer tempeh to a baking dish. Whisk together soy sauce and honey and pour over tempeh. Gently stir to coat. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  4. Napa cabbage / Shallots / Jalapenos - Prep as directed. Store cabbage in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)

  5. Make slaw - Whisk together the lime juice (portion for slaw), vinegar, and sugar. Add the cabbage and stir well. Refrigerate for at least 20 minutes.

  6. Radishes / Cilantro (portions for slaw and salsa) - Prep as directed.

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  1. Heat oven to 400F / 204C degrees.

  2. Transfer baking dish with tempeh and marinade to the heated oven. Bake for 15 to 20 minutes, stirring halfway through cooking, until tempeh is heated through and starting to turn golden around the edges.

  3. In a small mixing bowl, combine the shallots, jalapenos, cilantro, and lime juice (portions for salsa). Set aside.

  4. Stir the cilantro (portion for slaw) and salt into the slaw. Set aside.

  5. Heat a skillet over medium heat and add oil (portion for salsa). Add corn and cook without stirring until it begins to caramelize and pop. Stir the corn a few times more until golden brown in spots.

  6. Add the charred corn to the bowl with the other salsa ingredients and stir to combine. Season with some salt.

  7. Warm up the tortillas according to package directions.

  8. Assemble the tacos by filling the tortillas with slaw, tempeh, corn salsa, radishes, and crumbled queso fresco (or set everything out and assemble tacos at the table). Enjoy!



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