BBQ Tempeh Tacos

Recipe by Alex @plantbasedlama


Prep time


Cooking time




  • A pack of organic tempeh, 250 g

  • 1 cup of frozen corn

  • 1 ripe avocado, cubed

  • A bunch of fresh coriander, chopped

  • 1 tbsp olive or avocado oil

  • 1-2 limes to squeeze some juice on top

  • Whole meal wheat or corn wraps

  • For the Barbeque Sauce
  • ½ cup tomato passata

  • 2 tbsp blackstrap molasses

  • 1 tbsp vegan Worcestershire sauce

  • 1 tbsp soy sauce

  • 2 tsp smoked paprika


  • Bring a small pot of water to a boil. Unpack the tempeh, place in the water and boil for about 30 seconds to 1 minute. Remove from water and let cool down, then break it into small, 2cm-sized pieces.
  • Remove the seed from the avocado and chop into medium cubes. Chop the coriander, get 1 measuring cup of corn ready.
  • In a medium bowl, mix together all the ingredients for the barbecue sauce.
  • Heat some oil in a pan, cook the tempeh pieces until golden brown, for about 3 minutes, stirring constantly. Add the corn and stir for a minute or 2, until warm and softened. Add the barbecue sauce, mix well and cook for a couple more minutes.
  • Top up a wrap with some tempeh-corn mix, avocado and coriander, squeeze some lime juice on top and enjoy!

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