Peruvian-style Tempeh Tacos

Peruvian-style Tempeh Tacos

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1/2 cup high-heat oil
  • 4 cloves garlic, crushed
  • 2 serrano chile peppers, minced (optional)
  • 1 package tempeh, sliced into thin strips
  • 1 yellow onion, minced
  • 1 tablespoon chili powder
  • 2 tablespoons cumin seeds, toasted and ground
  • 1/2 cup pitted and chopped green olives
  • 1 tablespoon tamari
  • 1 lime, juiced
  • 1/4 cup chopped cilantro
  • Salt and pepper, to taste
  • 12 corn tortillas, slightly heated
  • Cilantro, avocado, shredded cabbage, tomato, lime juice, sour cream (optional)


Heat oil in a large skillet over medium-high heat. Add garlic, chiles and tempeh. Pan-fry, turning over with a spatula until tempeh starts to brown.

Add onions and cook until soft and tempeh breaks up. Add chili powder, cumin, olives, tamari, lime juice, cilantro, salt and pepper.

Place a scoop of tempeh on each tortilla and add your favorite taco toppings.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member