Tempeh tacos


Preparation: about 10 minutes; total time: about 1 hour. Makes 4 - 6 tacos if you use large taco shells.


  • 8 ounces tempeh
  • 1 can black beans (15 oz)
  • 1 white onion
  • 1 avocado
  • 1 small tomato, diced
  • Oil (olive oil or neutral oil)
  • ½ tsp smoked paprika
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • Salt
  • Black pepper
  • Soft taco shells
  • Shredded Mexican cheese blend


  1. Peel and quarter the onion. Dice one quarter and place in a small serving bowl. Slice remaining three quarters of the onion.
  2. Heat 1 Tbsp oil in a skillet over medium-low heat. Sweat or sauté the sliced onion with ¼ tsp salt, and black pepper to taste. Stir occasionally.
  3. Slice the tempeh into ½-inch cubes.
  4. About 1 minute before removing onions from skillet, add paprika and stir to mix thoroughly. Remove onions from skillet and set aside on a plate.
  5. Increase heat to medium and add 1 Tbsp oil to the same skillet the onions were cooked in. Sauté tempeh, stirring frequently, until browned on most sides. Remove tempeh from skillet and set on a plate to cool.
  6. Add beans to the skillet and heat through. Stir cumin and chili powder into the beans and cook for another 30 seconds.
  7. Peel the avocado and cut into ½-inch cubes.
  8. (Optional) Use a toaster oven or microwave to heat the taco shells.
  9. Place browned tempeh, avocado, beans, cooked onion, raw diced onion, diced tomato, cheese, and taco shells on the table.