Tempeh Tacos with Cashew Lime Cream

Tempeh Tacos with Cashew Lime Cream

This delicious, pan-fried and spiced tempeh is the perfect protein-packed filling for these hearty tacos. Adjust the spices to be as mild or as fiery as you'd like, and load the tacos full of your favourite toppings!
Course: Mains



  • 1 tbsp Vegetable oil
  • 2 Shallots minced
  • 3 cloves Garlic minced
  • 11 oz Temphen sub for cooked brown lentils, or firm tofu
  • 2 tsp Onion powder
  • 1 tsp Paprika powder
  • 1 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 1/2 tsp Dried oregano
  • 1/8 tsp Ground black pepper
  • 1 2/3 cup Canned diced tomatoes
  • 2 tbsp Sodium reduced soy sauce or swap for tamari
  • 9 Corn tortillas or swap for gluten-free tortillas, or soft tortillas
  • 18 Cherry tomatoes chopped
  • 1 Avocado sliced
  • 1/4 Red onion minced

Cashew cream

  • 1/2 cup Raw cashews
  • 1/3 cup Boiling water
  • 1 Lime juiced

Toppings (optional)

  • Fresh cilantro
  • Lime wedge


  • 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 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 cook for 30 seconds. Then add the diced tomato and soy sauce, cooking for a final 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!


Store the filling in an an airtight the fridge for up to 4 days.
Recipe adapted from Pick Up Limes
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