Recipe: Sweet & Smokey Tempeh Tacos

As I am pretty new to this vegan thing, I have been exploring new food options that both power me through workouts and help me recover after some serious sweat sessions. Tempeh has been one of the best and most versatile plant-based protein options that has worked for me.

Tempeh is made from soybeans. It is made from a natural culturing and controlled fermentation process that binds the soybeans together. It is much firmer than tofu and it is less processed and much closer to soy in its whole food form. The closer food is to its whole food form the better, always.

In terms of health benefits, tempeh has many. Aside from the high protein content the fermentation increases the digestibility of soy, especially its proteins, and it increases nutrient absorption. There are so many ways to prepare tempeh as well. It can be marinated, grilled, baked, pan seared, put into soups, chopped for salads, thrown on a sandwich, or crumbled for tacos.

sweet and smokey tempeh tacos

I enjoy tempeh in all of these forms, but I especially love crumbling it up to make a smokey, sweet potato taco, topped with avocado! The recipe I’m sharing with you today has just the right amount of sweet and smokey. And it is so hard not to finish it all in one sitting. It is very easy to make and only takes one giant skillet.

sweet and smokey tempeh tacos

Not just for herbivores, give this recipe a go next time your craving tacos!

Sweet & Smokey Tempeh Tacos

Adapted from Connoisseurus Veg


  • 2 cloves of garlic (minced)
  • 1/2 sweet onion (chopped)
  • 1 tbsp extra virgin olive oil
  • 1/2 sweet potato (cubed)
  • 1 8 oz. tempeh (crumbled)
  • 1/2 red bell pepper (chopped)
  • 1 tbsp pure maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp cumin
  • 1 tbsp smoked paprika (optional)
  • 1 tbsp lemon juice (fresh squeezed preferred)
  • 1 avocado
  • corn tortillas


  • Heat olive oil in a large skillet over medium heat, then add cubed sweet potato, sautee until lightly browned.
  • Add onion and garlic and sautee until softened.
  • Crumble tempeh into small pieces over the skillet and sautee until browned.
  • Add in the red bell pepper, maple syrup, soy sauce, cumin, paprika, and lemon juice. Mixing everything together. Let that soak in for a couple of minutes.
  • Remove from heat and serve in corn tortillas or in a bowl topped with avocado!

This dish is perfect for two! If you are serving for more than two, I would suggest doubling everything.

Let me know if you have any questions and if you make it let me know how it was! I love this recipe and it is always in the mix of meals I rotate through every month.

Have you ever prepared tempeh? If so, what is your favorite way to have it?

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