Blog: Tempeh Tacos with a Chimichurri Broccoli Slaw

Tempeh Tacos with a Chimichurri Broccoli Slaw

Tacos are a beloved favorite for many people and a star when it comes to weeknight meals that come together quickly. Our fuss-free recipe allows you to whip up a mouthwatering, plant-based meal in no time. Whether you’re a seasoned pro or a beginner in the kitchen, our speedy meal prep tips will have you savoring flavorful tempeh tacos in a flash! To simplify things further, we’ve incorporated some time-saving elements – pre-chopped broccoli slaw, a flavorful herb sauce from the prepared section, and a quick-cooking protein that brings both satisfaction and a hint of spice! Say goodbye to lengthy prep times and hello to a scrumptious feast that will leave you craving seconds. Let’s dive into the world of quick meal preparation with our tantalizing tempeh taco recipe!

Print Recipe

Prep Time: 10 minutes            Cook Time: 10 minutes            Yield: 6 tacos            Serving Size: 2 tacos (174 g per serving)


  • 8 oz tempeh
  • 1 Tbsp. olive oil
  • 3 Tbsp. adobo sauce
  • 2 cups broccoli slaw
  • ¼ cup chimichurri sauce (we used premade Chimichurri sauce)
  • ½ lime, juiced
  • 2 Tbsp plain non-fat Greek yogurt
  • 6 small (6-inch) taco shells
  • Cilantro for garnish


  1. Take tempeh out of packaging and place in a large bowl. Use your fingers to break the tempeh into roughly bite-sized crumbles. 
  2. Stir in adobo sauce and 1 tablespoon of the olive oil.Toss to coat the tempeh. 
  3. Spray a large non-stick skillet with cooking spray. Add the tempeh and cook on medium high for 8 to 10 minutes, stirring occasionally, until browned and lightly crispy.
  4. While the tempeh cooks, make the slaw. Place the pre-cut broccoli slaw in a medium bowl. Mix in the chimichurri sauce, lime juice, and greek yogurt.
  5. Once the tempeh is done cooking. Place the tempeh crumbles in the tortillas, then top with the broccoli slaw mixture. Garnish with cilantro and enjoy!

Tips and tricks:

  • If you can mix this quick marinade up ahead of dinnertime and allow it to sit at least 30 minutes, you won’t be sorry!
  • Tempeh is quick-cooking and versatile – it can be crumbled, sliced, or cubed and added to a variety of dishes. You could use this recipe for vegetarian taco crumbles with our Southwestern Quinoa Bowl for a tasty burrito bowl.
  • Broccoli slaw is an easy way to get a few more veggies into your quick taco dinner, and it’s a great vehicle for a lot of different flavors – consider different salad dressings or condiments you might like to use for a fusion taco (peri peri sauce or avocado ranch, anyone?)
  • One of our RDs swears by a smear of vegetarian/low fat refried black beans as the first layer of a taco – a little avocado or guacamole would also work well here.

Nutrition Facts:



If using this recipe in your personalized ATNG meal plan, 2 proteins, 2 starches, 2 fats, and 1 vegetable serving.

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