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Tempeh Kimchi Tacos

The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.

Treat your gut and your taste buds to this plant-based take on traditional tacos!

Don’t let the term “plant-based” fool you, what these tacos lack in meat they make up for in flavor, and it all starts with creating a bright and zesty filling.

This recipe calls for tempeh in place of traditional beef, pork or chicken. Known for its distinctly delicious tang and nuttiness, tempeh is made from fermented soy beans. A great source of protein, this plant-based meat substitute is coated in my homemade go-to taco seasoning and sautéed with tomato paste and sriracha for extra heat!

Cooked Tempeh

Now, you can’t have a taco without all the fixings, and the toppings I selected for these tacos are equally delicious and gut friendly. Packed full of probiotic power from fermentation, kimchi and pickled red onions bring intense savory flavor to the palate and good bacteria to your gut to help with digestion.

Stuffed inside of grain-free tortillas and finished with the healthy fat of creamy avocados and the tanginess of cilantro and lime, this is Mexican food done better!

Tempeh Kimchi Tacos
Tempeh Kimchi Tacos
Cook time:
5min
Prep time:
5min
Total time:
10min

Servings:
6 Tacos

Ingredients

For the Tacos

  • 1 lb. tempeh
  • 1 cup pickled onions
  • 1 cup Wake Robin kimchi
  • 1 whole avocado, sliced
  • 6 Siete tortillas
  • 1 cup unsweetened dairy free yogurt
  • 2 Tbsp. sriracha
  • 2 Tbsp. tomato paste
  • 1 Tbsp. avocado oil
  • ½ cup fresh cilantro leaves
  • 2 limes, to juice and serve
  • 3 Tbsp. taco seasoning, see below

For the Taco Seasoning

  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. paprika
  • 3 tsp. oregano
  • 4 tsp. black pepper
  • 1 Tbsp. sea salt

Instructions

  1. Add all of the taco seasoning ingredients to a bowl and mix to combine. This recipe will yield extra seasoning, so save it in a Mason jar to use at a later time.
  2. Break apart the tempeh using a cheese grater.
  3. Place a frying pan over medium heat and add the oil, tempeh, taco seasoning, tomato paste and sriracha. Sauté until the tempeh is warm, about 5 minutes.
  4. Add the tempeh mixture to the taco shells and top with the chopped kimchi, avocado, yogurt (in place of sour cream), pickled onions, cilantro and fresh lime juice.

Tempeh Kimchi Tacos

Products from the Recipe

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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