Savory Breakfast Tempeh Tacos

There are two kinds of people in the world: those who accept tacos as a legitimate brunch option, and those who think Adam Sandler makes good movies (I’ll give you 50 First Dates).

I automatically scour every brunch menu for the tastiest sounding tacos, though deciding which one is a different story. Please, please if you value me any more than your worst enemy (which you should because I help you add wine in to cake) don’t ever ask me to make a decision that goes beyond picking a lipstick choice– p.s. honey pink matte has been winning recently.


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Nonetheless, whipping up an herb-infused tempeh taco with saut√©ed greens and lots of avocado was probably one of the easiest decisions I’ve made this week. This tempeh has been housed by my cast iron pan on more than one occasion, and with only minimal changes, it becomes a perfect replacement for animal products to make up a 100% vegan, 100% satisfying, and a 100% delicious taco.


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Absolutely no judgement if you choose to make this for lunch or dinner instead, but don’t you appreciate a meal that can truly be served any time of day as much as I do? Apparently doing that with doughnuts is “frowned upon”.


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If you’re intimidated by tempeh, I urge you to try it this way. Gena’s method of boiling before frying is so genius and works so well for the flavor profile.



Savory Breakfast Tempeh Tacos



  • organic, non-gmo taco shells (I love Garden of Eatin’!)
  • 1 8 oz. block of organic tempeh
  • 1 tbsp avocado oil
  • 1 1/2 tbsp organic tamari
  • 1 clove of garlic, minced
  • 1/2 tbsp fresh sage, finely chopped
  • 1 tsp of dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp smoked paprika
  • fresh ground pepper
  • pink salt
  • 1/2 of a green pepper, chopped
  • other recommended toppings: lettuce, red onion, salsa verde, heaps of avocado


  1. Bring a pot of salted water to a simmer and add in the tempeh. Simmer for 10 minutes, then remove and pat dry.
  2. While your tempeh is cooling slightly, add the avocado oil in medium heat pan and throw the sage in, stirring around while it fries a bit. Add the tempeh, other herbs and seasonings, saving the tamari, garlic, and green pepper. Break the tempeh up as you stir.
  3. Add more oil if you need (I needed another tablespoon or two), and once the tempeh has slightly browned, add in the tamari and garlic.
  4. Cook for another 2 minutes or so, then remove to a bowl. Turn up the heat to med-high, and add in more avocado oil.
  5. Once the oil is hot, throw in your peppers, giving them a good sautee for a few minutes.
  6. Remove to a small bowl, and assemble your tacos. Pro-tip: putting the lettuce underneath your filling keeps it in place instead of falling all over your face. I’ve got you.
  7. Serve with any toppings you wish, and enjoy!

Serves 4



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So. Fresh.

Wanted to eat the whole lot of them, but I had two wide-eyed toddlers begging for “tacoooos”. Apparently not sharing food with tiny humans is another one of those “frowned upon” things. If only they knew how many times I’ve eaten a pint of So Delicious after they’ve gone to bed.


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