Mini Tempeh Tacos with Pico de Gallo

Mini Tempeh Tacos with Pico de Gallo

These cute Mini Tempeh Tacos with Pico de Gallo are sure to impress. They are easy to make and add a healthy addition to any spread.
Course Appetizer
Cuisine vegan, gluten free
Keyword mini tempeh tacos, mini vegan tacos
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16
Calories 99kcal
Author Willow Moon


  • Corn tortillas - like Trader Joe's or Food For Life (or brown rice tortillas)
  • Coconut oil spray or other oil
  • 1/4 cup chopped onion
  • 1 tablespoon olive oil
  • 8 oz. tempeh gluten free
  • 1 tablespoon tamari
  • 1/4 cup low sodium vegetable broth
  • 1/4 cup tomato sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Pico de Gallo


  • Preheat oven to 350°.
  • With a cookie cutter or a can, cut rounds in the corn tortillas. Hang them over an oven rack and spray with coconut oil spray. Bake at 350° for 10-15 minutes, or until crispy.
  • Heat olive oil in a skillet and add chopped onion. Cook until translucent.
  • Add tempeh, tamari, vegetable broth, tomato sauce, and all the herbs and spices. Cook until browned and liquid is reduced.
  • In each taco shell, stuff  a teaspoon of tempeh mixture. Top it off with a half of teaspoon of pico de gallo.


Calories: 99kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.8mg | Calcium: 38mg | Iron: 0.8mg