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Tempeh Tacos with Chipotle Crema

Tempeh Tacos with Chipotle Crema | homegrownprovisions.com #tempeh #tacos #dinner #chipotleOn a woodland walk, nascent blooms appeared encircled by gentle light. Branches dotted with sunny yellow blossoms harkened spring’s arrival, while daydreams of cottage gardens and warmer days floated adrift in my mind. Alongside thoughts of verdant hues, a longing for warm weather cooking grew.

Soft corn tortillas, crumbles of spicy, meaty tempeh, creamy black beans and avocados, shaved cabbage, fresh cilantro and splashes of lime—ingredients which lend perfectly to tacos, held steadfastly. Although there’s a place for tacos at any table, these Tempeh Tacos with Chipotle Crema fundamentally satisfy hearty winter cravings with nourishing comfort food and a hint of warmer days yet to come. Plus plant-based chipotle crema. It’s creamy, spicy with a touch of citrus. Perfect drizzling atop.

Blooming witch hazel (H. virginiana) | homegrownprovisions.com

One of spring’s first blooms in the Pacific Northwest — flowering witch hazel (H. virginiana).

Tempeh Tacos with Chipotle Crema | homegrownprovisions.com #tempeh #tacos #dinner #chipotle

Packed with protein, B vitamins, fiber, calcium, probiotics and more, tempeh is an inexpensive, nourishing food that’s made from fermented soybeans and often combined with brown rice, millet or seeds (like flax). Similar to tofu, it can be dressed up and seasoned to make an incredible meal.

Tempeh Tacos with Chipotle Crema | homegrownprovisions.com #tempeh #tacos #dinner #chipotle

During winter months, it can feel as though there’s a lull in the fresh produce department. But cold tolerant cabbage is an excellent, in-season choice to add to winter dishes. Avoid buying pre-cut cabbage and instead look for compact heads of cabbage with shiny, unblemished leaves. Cabbage is naturally rich in vitamins C and K. (Vitamin K is essential for normal blood clotting, and is now receiving attention for its role in bone metabolism, potentially preventing osteoporosis.)

Tempeh Tacos with Chipotle Crema | homegrownprovisions.com #tempeh #tacos #dinner #chipotlePeeking between puffs of cotton, a brilliant sun fades to twilight. I take my first bite of these fresh, spicy tempeh tacos with chipotle crema and it’s pure taco bliss!

Looking for more taco-inspired recipes?

Vegan Taco Salad
Cauliflower Tacos with Spicy Sauce
Butternut Squash and Black Bean and Toasted Pepita Tacos

Tempeh Tacos with Chipotle Crema | homegrownprovisions.com #tempeh #tacos #dinner #chipotle

Tempeh Tacos with Chipotle Crema

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6-8 1x



Tempeh Tacos

  • 8 oz. organic tempeh, cut into 1/2 inch pieces
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 2 tbsp tomato paste
  • 1 tbsp water
  • 1/4 tsp maple syrup
  • 16 oz. can low-fat refried black beans (organic if possible)
  • 8 organic, non-GMO corn tortillas  (6-inch)

Chipotle Crema

  • 1 cup cashews (soaked for at least 2 hours)
  • 1/2 cup vegan mayo
  • 1/4 tsp chipotle powder, plus more as desired
  • juice of 1/2 an orange
  • 4 cloves roasted garlic
  • 46 tbsp water to thin


  • Shredded green and red cabbage
  • Lime wedges
  • Fresh cilantro
  • Avocado slices


  1. Add chili powder, cumin, smoked paprika, garlic powder, onion powder and salt to a food processor along with the cut tempeh. Pulse 10-12 times to combine the seasoning and create tempeh crumbles.
  2. In a small bowl, whisk tamari, tomato paste, water and maple syrup. Set aside.
  3. Gently warm the olive oil over medium heat in a cast-iron skillet. Add the seasoned tempeh crumbles and pour the tamari-tomato paste mixture over the top. Use a spatula to evenly coat the tempeh crumbles and cook the tempeh for about 10-12 minutes (stirring frequently). Or until the tempeh begins brown and is crispy. Once cooked, remove from heat and set aside for taco assembly.
  4. While the tempeh is cooking heat the black beans in a small saucepan over low heat, gently stir ever so often. In a separate skillet, heat the corn tortillas, gently warming them (about 2-3 minutes on each side).
  5. To make the chipotle crema, place all ingredients except for water in a food processor and whirl away. Stream in the water, 1-2 tbsp at a time, until the crema reaches a smooth and creamy consistency. Taste and add more chipotle powder as desired.
  6. Spoon warm black beans into the bottom of a tortilla and top with tempeh crumbles. Garnish with avocado slices, cabbage, cilantro, lime wedges and chipotle crema as desired.


Need to get dinner on the table quick? Consider swapping out the chipotle crema in this recipe for spicy sauce. You can also swap out roasted garlic for fresh garlic in the crema recipe, making your crema have a bit more garlicky flavor.

January 25, 2018



  1. Reply

    Albert Bevia

    February 2, 2018

    I just barely starting getting into tempeh, and I love it, so this taco recipe is right up my street! making these tomorrow for lunch, can´t wait to try that chipotle crema!!!! thank you for the recipe 🙂

    • Reply


      February 4, 2018

      Tempeh is such a delicious and versatile ingredient! I’m so glad you are trying out the recipe! The chipotle crema is a touch spicy, yet is surprisingly cooling. I hope you enjoy it! 🙂

  2. Reply

    Jen | My Healthy Homemade Life

    February 2, 2018

    Yum! I have yet to try cabbage on my tacos! Another winning recipe, Shannon! My family loves taco night. I think it’s time for another one!

    • Reply


      February 4, 2018

      Taco night is highly coveted at my house! And cabbage provides such a nice crunch/contrast to other filling ingredients. But what I love best, is that tacos always bring everyone to the table. I hope your family enjoys! 🙂

  3. Reply


    November 9, 2019

    I’m just getting back on the tempeh bandwagon after a long hiatus. I’m totally going to make this! Can’t wait!

    • Reply


      November 9, 2019

      Hooray! Tempeh is so delicious and versatile. I hope you enjoy the recipe! 🙂