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BBQ Tempeh Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

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.

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)

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.

Notes

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.