Purple Cabbage Tempeh Tacos

Taco Time!  Who doesn't love tacos? Everyone wants to enjoy a taco, regardless of their dietary restrictions. Created for the pickiest eaters, these tacos are all natural, vegan, gluten-free, sugar free amazingness.   I served these at a recent holiday party and they were approved among omnivores and vegans alike.

The key is blackening the tempeh, this adds a ton of flavor to an otherwise more bland protein.  Tempeh is made from fermented soy and is a great option for those who are wanting a healthy protein that is low in fat, nonGMO and good for our body.

In addition to a the blackened tempeh, I add a multitude of textures and flavors, including crunchy orange pepper,  red onion, spicy jalapeno slices and a homemade Cucumber-Pomegranate Salsa.

Purple Tacos

  • 4 - 6 purple cabbage leaves, washed and intact
  • 1/2 c blackened tempeh 
  • (see recipe below)
  • 1 tbs coconut oil
  • 1/2 orange pepper, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 jalapeno, slices
  • 2 cloves garlic - chopped
  • 1 avocado -  cubed


  • Wash all veggies
  • Blacken Tempeh (recipe below)
  • Saute garlic, jalapeno, red onion & orange pepper with coconut oil in pan on medium heat for 3-4 minutes
  • peel red cabbage leaves apart gently and set aside the best leaves to be filled
  • Add sautéed veggies & tempeh & avocado to cabbage leaf
  • top w/ cucumber-pomegranate salsa

Blackened Tempeh

  • 12 strips of tempeh, 1/4 inch thick
  • 2 tbsp organic coconut oil for high heat
  • mix of spices - cayenne, thyme powder, garlic powder salt, tumeric powder, oregano, celery salt


  • Cut tempeh into 1/4 inch thick stips
  • dip strips in oil then coat each side w/ the spice mixture
  • add to fry pan on medium-high heat
  • cook until both sides are blackened
* Be sure to turn on a fan and open the window when blackening the tempeh as the smoke from the hot skillet often causes the fire alarm to sound.

Top with Cucumber-Pomegranate Salsa - Recipe Here