Tempeh & Kimchi Tacos

By contributor Megan Stulberg

Considering the frequency at which I eat them, tacos really should classify as their own food group.




  • 6 soft corn tortillas
  • 1 250g package tempeh (I used red pepper flavour)
  • 1/4 white onion, finely chopped
  • 1 cup raw spinach
  • 1 cup cremini mushrooms, sliced
  • 1 cup raw kimchi
  • 1 cup alfalfa sprouts
  • 4 tbsp gluten-free soy sauce
  • 2 tbsp EVOO
  • 2 tbsp nutritional yeast


  1. Wash all vegetables and dry thoroughly.
  2. Slice tempeh into thin strips. Combine soy sauce and nutritional yeast in a small bowl, then marinate tempeh strips in mixture for 10 minutes.
  3. Lightly oil a medium saucepan. On high heat, fry tempeh until golden brown on both sides. Set aside.
  4. In same saucepan, cook onions until translucent. Add mushrooms and sauté.
  5. Fill tortillas with tempeh and mushrooms, then top with kimchi, spinach and sprouts.

Serve immediately. Makes 2 servings (3 tacos each).

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