• 1 8 oz gluten free tempeh package, sliced and chopped to little pieces
  • Lemon juice (1 lemon)
  • 1 tablespoon tamari sauce
  • A pinch of salt
  • Lemon wedges
  • Cilantro
  • Purple cabbage , chopped finely
  • 1 large onion, sliced
  • A pinch of garlic powder




  1. Heat a medium sized skillet and add in olive oil. Allow skillet to heat up and add in chopped tempeh.
  2. Let the tempeh cook on high heat for about 20 minutes until it’s a nice golden color.
  3. Add lemon juice to tempeh and tamari sauce. Add a pinch of salt to taste and allow tempeh to cook for another 5 minutes on low heat.  Set tempeh aside to cool down a bit.
  4. In a separate small skillet heat up some olive oil and add sliced onion. Allow onion to cook and add a pinch of garlic. Let onion cook until it caramelizes. Set onion aside to cool down.
  5. Heat up tortillas in a skillet. Drizzle a tiny bit or corn oil onto tortillas before heating them up on the skillet. Once tortillas are warm start assembling the tacos.
  6. Add in the caramelized onion, tempeh, purple cabbage, and cilantro to the tortilla. Add in your favorite hot sauce and enjoy with lemon wedges 🙂


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