These tacos use tempeh and a simple homemade BBQ sauce for a plant protein-packed dinner that won’t disappoint! Saucy BBQ tempeh crumbles, crunchy lettuce, sweet corn, creamy tangy yogurt or sour cream, and cheddar cheese come together to create a super simple, nourishing taco. If tempeh isn’t your thing, you can easily substitute it with ground meat.
Ingredient Highlight
Tempeh! Is a fermented soybean (or other legume or grain) product that is packed with protein, fiber, magnesium, B vitamins, and iron to name a few. I prefer it over tofu because it’s less processed (tofu is fermented soy milk whereas tempeh is fermented soy beans) and has a nutty flavor and better texture. Steaming tempeh can help remove the slightly bitter taste.
Servings 4
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 2-3 tbsp olive oil
- 2 (8 oz) packs tempeh, torn/crumbled into small pieces*
- 1½ cups BBQ sauce (recipe below)**
- 8 flour tortillas
- 4-6 cups chopped romaine lettuce
- 1½ cups grated cheddar cheese
- 1 cup fresh or frozen corn kernels, thawed or cooked
- 1 avocado, chopped or sliced
- Sour cream or whole milk plain Greek yogurt
- Chopped cilantro (optional)
- Lime wedges
BBQ Sauce:*
- 1 (15 oz) can tomato sauce
- 2 tbsp coconut sugar
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp onion powder
- ¼ tsp ground allspice
- ¼ tsp kosher salt
- * Easily sub with 1 (14 oz) pack tofu or use 1 lb ground beef, chicken, or pork.
- ** I tested this recipe using this homemade BBQ sauce, but I think store bought would work as well.
Instructions
- To make the BBQ sauce, whisk together all ingredients to a medium pot until smooth. Bring to a gentle simmer for about 5 minutes. Transfer to a jar.
- In a large skillet over medium-high heat, warm enough oil to generously coat the pan. Once the oil is hot, add the tempeh and cook, undisturbed, for about 3-4 minutes, or until golden brown. Give it a stir and cook for 1-2 more minutes.
- Reduce the heat to low and stir in the BBQ sauce for about 15-30 more seconds. If your pan is still super hot, the sauce will bubble rapidly so be careful!
- Warm the tortillas. Top with lettuce, tempeh, cheese, corn, avocado, sour cream or yogurt, cilantro (if using), and a squeeze of lime.
Items you can prep ahead (optional)
- Make BBQ sauce
- Crumble 2 (8 oz) packs tempeh
- Chop 4-6 cups chopped romaine lettuce
- Cook or thaw (or leave raw) 1 cup corn kernels
- Grate 1 ½ cups cheddar cheese
- Chop cilantro (if using)
Substitutions:
- To make vegan, use a vegan cheese and sour cream/yogurt alternative. You could also make a very lime-y guacamole in place of the yogurt.
- To make gluten-free, use a gluten-free tortilla (Siete brand cassava tortillas are the best!) or turn it into a salad or bowl (see leftovers note).
- Easily sub tempeh with 1 (14 oz) pack tofu or use 1 lb ground beef, chicken, or pork. Just cook/brown the meat or tofu in the pan before adding the BBQ sauce. You could even use a couple of cans of beans or 3-4 cups cooked lentils!
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- BBQ tempeh: up to 6 days in the fridge
- Leftover BBQ sauce: up to 2 weeks in the fridge or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover BBQ tempeh in the microwave and warm your tortillas. Assemble and devour!
- Turn it into a BBQ tempeh taco salad! Toss the romain in a bit of oil, vinegar, and salt and top with warm tempeh, corn, cheese, etc…
- Or make it a bowl by putting everything on top of a bed of rice or quinoa.
