Tempeh Tacos with Jicama Pico de Gallo

Tempeh Tacos

1 tsp coconut oil

1/2 onion

1 package tempeh

3 small tomatoes

2 tbsp liquid smoke

2 tbsp soy sauce

2 tbsp Trader Joe’s taco seasoning

Jicama Slaw

1 cup chopped tomato

1/2 cup jicama, chopped in cubes

2 tbsp each red onion and cilantro, finely chopped

1 tbsp jalapeño, chopped

1/2 lime, juiced

pinch of salt and pepper, to taste


For the pico de Gallo, combine all ingredients in a bowl and set aside in the fridge. For the tempeh taco “meat”, heat a large sauté pan at medium-high heat. Add coconut oil and melt it completely. Add in onion and sauté for 2-3 minutes. Crumble the tempeh with your hands into the sauté pan to resemble ground meat. Sauté for 1 minute then add chopped tomatoes, soy, liquid smoke, and taco seasoning. Cook for additional 4-6 minutes on medium heat until tomatoes are cooked.

Serve with avocado in corn tortillas with Jicama Pico de Gallo.

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