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Smashed Tempeh and Black Bean Tacos

Crispy, smoky, saucy and a little bit addictive, these smashed tempeh tacos are the kind of recipe that makes you wonder why you ever bothered with anything else on a Tuesday night. Grated tempeh and black beans are seasoned, smashed, and pressed onto mini tortillas before hitting a hot griddle, finished with a tangy smoky pickle dressing that ties everything together beautifully.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Make the smoky pickle dressing by combining all the dressing ingredients in a bowl. Season to taste with salt and black pepper, then set aside.

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For

2

M

I

Smoky Pickle Dressing

100

g

Unsweetened Greek-style soya yoghurt

30

g

Plant based mayonnaise

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Per Serving

Calories

718kcal

Fat

22g

Carbs

77g

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Notes

🌱 Plant Points: 6
🌾 For a GF option, use certified gluten-free tamari in place of the soy sauce, and check your tortillas are gluten-free.
🫙 Storage: The filling and dressing keep in separate airtight containers in the fridge for up to 3 days. Best assembled fresh.
❄️ Freezer: The tempeh and bean filling freezes well for up to 2 months. Defrost overnight in the fridge and re-press before spreading onto tortillas.
💡 Nutritional values are approximate and calculated per serving.

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Charlotte W

10 days ago

Amazing! I have made these so many times now, they taste incredible, one of my husbands new favourites and brilliant for meal prep

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Gigi

10 days ago

Oh wow, you’ve really been putting these to work! 😂 So glad you both love them, and I love that they’ve become part of your meal prep too xx

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Emma T

17 days ago

Amazing, I loved it. My sixth recipe of yours and have found every one fantastic. Honestly Gigi - this app is becoming life changing for me. I have so many food issues I’d almost given up hope of eating great veggie food again. Thank you!

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Gigi

17 days ago

Oh, this makes me so happy to read! Six recipes already 🥹 I’m really glad you’re enjoying the food and finding things that work for you. Thank you for giving the app a chance xx

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Kristin M

22 days ago

Excellent flavor and method. I got 8 tacos from my filling, but I believe I had more tempeh in my package. We had a smattering of toppings. My child said, while their favorite tacos are chicken tacos, this was a lovely vegetarian option! I was reminded that I hate pan frying thingsn however. I wonder if I could bake then broil to char at the end?

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Gigi

22 days ago

You could definitely try that, Kristin. Bake at 400°F for 10-12 minutes, then broil for 2-3 minutes at the end to get a nice char. Good to hear your child enjoyed the veggie twist!

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Kristin M

21 days ago

Thank you! I'm definitely going to try that!

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Gigi

21 days ago

You're welcome, Kristin! Excited for you to try it!

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Holly A

23 days ago

So easy to make and so tasty !! Will be a weekly lunch choice from now on x

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Gigi

23 days ago

Thanks for the love, Holly! Thrilled it's made it to your weekly menu. xoxo

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Isabelle

24 days ago

By far the best recipe I tried from this App so far. It's easy to make, doesn't take long and is really delicious!

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Gigi

24 days ago

Omg yay, thank you!! So happy it was that quick and delicious 🥰

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Keviwan C

a month ago

I ate before I took a photo! Turned out delicious! I did have to make some adjustments, I couldn’t find any soy yogurt at the grocery store, they were sold out, so I use for your brand which was made from cashews and coconut milk. But the sauce was fabulous anyway. Also, I had to use chipotle powder Instead of smoked paprika, cause our jar was empty. Also, that worked great. This one will definitely be in the rotation.

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Gigi

a month ago

So glad it all came together! Love a good adaptation, sounds delicious 😊

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Keviwan C

a month ago

That should’ve said Forager brand yogurt!

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Gigi

a month ago

Enjoy having Forager's yoghurt in your taco rotation!

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Brooke K

a month ago

Very good. My only suggestion is to double the sauce because it’s so good.

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Gigi

a month ago

Doubling the sauce is such a good idea! Glad you enjoyed it, Brooke.

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Keviwan C

a month ago

Yes, the sauce is awesome!

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Gigi

a month ago

Glad you think so too, Keviwan! Happy cooking! 👩‍🍳🌮

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M

Mette

a month ago

Good! Should’ve done more to put more flavor into it

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Gigi

a month ago

Glad you gave it a try, Mette! For more depth of flavor, a bit more smoked paprika and a squeeze of lime at the end usually does wonders 😊

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Saskia K

a month ago

The taste is good! I couldn’t get the crispness but I will try the next batch in the oven maybe then. I really liked the yoghurt dressing. I ended up putting the gherkins in the garlic smasher and got a nice consistency in the sauce.

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Gigi

a month ago

If you try the oven, set it around 200°C and bake the filled tortillas on a preheated baking sheet for about 10-15 minutes until they're crisp and golden. Love that touch with the gherkins in your dressing!

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Isabelle

a month ago

Very good!

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Gigi

a month ago

Thanks, Isabelle! So glad you enjoyed it! 😊

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Alice G

a month ago

This is one of my favorite recipes. Amazing flavors as always! Question though - what kind of pan do you think works best to keep the mixture from sticking to the pan and burning?

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Gigi

a month ago

If you have one, a well-seasoned cast iron griddle is fantastic for getting that perfect crisp. Non-stick pans also work great and are super easy to clean. Adding a little bit more olive oil can sometimes help too. 😊

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Sophie Robinson

a month ago

Made this one several times now!!! It is one of our new favourites 🤤😍 We add sliced up raw peppers and cucumber in there too ☺️

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Gigi

a month ago

So glad you're loving the tacos, Sophie! Love the idea of adding raw peppers and cucumber. 😍👏

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Jessica D

2 months ago

Absolutely delish! So flavourful! The sauce was also the coolest ever! We added avos on top as well! Ate them so fast we didn’t take a photo tonight!

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Gigi

2 months ago

Thanks, Jessica! devoured before the photo happened, the highest compliment!! 😂 So happy you loved them, avo sounds like a great addition!

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Maria K

2 months ago

Fantastic meal! One of our favourites 🫶 my husband said: ‘world class’ 😁

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Gigi

2 months ago

Thank you so much, Maria! this makes my day!🥹

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Karen S

2 months ago

This was delicious! I've already made it twice!

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Gigi

2 months ago

Thanks, Karen! Already on repeat, that makes me so happy!! 🥹

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Lina

2 months ago

So yummy that we didn't get a picture 😂

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Gigi

2 months ago

Love that, Lina! The best meals never make it to a photo 😂 So happy you loved it!

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Amy C

2 months ago

This is a fantastic recipe. I doubled the tempeh/bean mix and sauce, and had this two nights in a row with my boyfriend. It requires minimal equipment making it super easy to make when you are travelling and don’t have all your usual appliances. Plus it is quick! But most importantly, super satisfying and delicious! It keeps me full for hours and is so tasty.

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Gigi

2 months ago

What a lovely review, Amy! thanks so much ! Love that you enjoyed it so much 😊🌮

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Sandra B

2 months ago

This is going to be a new staple lunch for me. So tasty. I switch tempeh for stir fried tvp as I am in a cutting phase and needed more protein for less calories.

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Erica W

2 months ago

Hi Sandra, did you rehydrate the tvp first and then mix that with the beans? I’d like to try your tvp version!

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Sandra B

2 months ago

Yes, rehydrated in water with bujong and then I stir fried the tvp in a pan with some oil.

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Gigi

2 months ago

Thanks, Sandra! Love that you made it your own! I suggest to try the cheesy tvp tortilla pockets next if you like tvp 😊

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Sandra B

2 months ago

Thanks for the recommendation, those look really good as well.

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Megan J

2 months ago

Easy to put together and meal prep. Was really great and super filling!

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Gigi

2 months ago

So happy you enjoyed it, Megan! Great for meal prepping too. 🥙

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Debra L

2 months ago

I made this recipe while camping (with a couple of subs for missing ingredients). Tasty and super quick and easy with limited tools and cooking options. We really enjoyed this!

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Gigi

2 months ago

Love that, Debra! So glad you enjoyed them! ❤️

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homepage-image

Smashed Tempeh and Black Bean Tacos

Crispy, smoky, saucy and a little bit addictive, these smashed tempeh tacos are the kind of recipe that makes you wonder why you ever bothered with anything else on a Tuesday night. Grated tempeh and black beans are seasoned, smashed, and pressed onto mini tortillas before hitting a hot griddle, finished with a tangy smoky pickle dressing that ties everything together beautifully.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Make the smoky pickle dressing by combining all the dressing ingredients in a bowl. Season to taste with salt and black pepper, then set aside.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

Smoky Pickle Dressing

100

g

Unsweetened Greek-style soya yoghurt

30

g

Plant based mayonnaise

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

718kcal

Fat

22g

Carbs

77g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

🌱 Plant Points: 6
🌾 For a GF option, use certified gluten-free tamari in place of the soy sauce, and check your tortillas are gluten-free.
🫙 Storage: The filling and dressing keep in separate airtight containers in the fridge for up to 3 days. Best assembled fresh.
❄️ Freezer: The tempeh and bean filling freezes well for up to 2 months. Defrost overnight in the fridge and re-press before spreading onto tortillas.
💡 Nutritional values are approximate and calculated per serving.

Your private notes

Only visible to you

Next

Made it?

Comments

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C

Charlotte W

10 days ago

Amazing! I have made these so many times now, they taste incredible, one of my husbands new favourites and brilliant for meal prep

Like

Reply

Cancel

Gigi

10 days ago

Oh wow, you’ve really been putting these to work! 😂 So glad you both love them, and I love that they’ve become part of your meal prep too xx

Like

Reply

Cancel

E

Emma T

17 days ago

Amazing, I loved it. My sixth recipe of yours and have found every one fantastic. Honestly Gigi - this app is becoming life changing for me. I have so many food issues I’d almost given up hope of eating great veggie food again. Thank you!

Like

Reply

Cancel

Gigi

17 days ago

Oh, this makes me so happy to read! Six recipes already 🥹 I’m really glad you’re enjoying the food and finding things that work for you. Thank you for giving the app a chance xx

Like

Reply

Cancel

Kristin M

22 days ago

Excellent flavor and method. I got 8 tacos from my filling, but I believe I had more tempeh in my package. We had a smattering of toppings. My child said, while their favorite tacos are chicken tacos, this was a lovely vegetarian option! I was reminded that I hate pan frying thingsn however. I wonder if I could bake then broil to char at the end?

Like

Reply

Cancel

Gigi

22 days ago

You could definitely try that, Kristin. Bake at 400°F for 10-12 minutes, then broil for 2-3 minutes at the end to get a nice char. Good to hear your child enjoyed the veggie twist!

Like

Reply

Cancel

Kristin M

21 days ago

Thank you! I'm definitely going to try that!

Like

Reply

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Gigi

21 days ago

You're welcome, Kristin! Excited for you to try it!

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Reply

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Holly A

23 days ago

So easy to make and so tasty !! Will be a weekly lunch choice from now on x

Like

Reply

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Gigi

23 days ago

Thanks for the love, Holly! Thrilled it's made it to your weekly menu. xoxo

Like

Reply

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Isabelle

24 days ago

By far the best recipe I tried from this App so far. It's easy to make, doesn't take long and is really delicious!

Like

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Gigi

24 days ago

Omg yay, thank you!! So happy it was that quick and delicious 🥰

Like

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Keviwan C

a month ago

I ate before I took a photo! Turned out delicious! I did have to make some adjustments, I couldn’t find any soy yogurt at the grocery store, they were sold out, so I use for your brand which was made from cashews and coconut milk. But the sauce was fabulous anyway. Also, I had to use chipotle powder Instead of smoked paprika, cause our jar was empty. Also, that worked great. This one will definitely be in the rotation.

Like

Reply

Cancel

Gigi

a month ago

So glad it all came together! Love a good adaptation, sounds delicious 😊

Like

Reply

Cancel

Keviwan C

a month ago

That should’ve said Forager brand yogurt!

Like

Reply

Cancel

Gigi

a month ago

Enjoy having Forager's yoghurt in your taco rotation!

Like

Reply

Cancel

B

Brooke K

a month ago

Very good. My only suggestion is to double the sauce because it’s so good.

Like

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Gigi

a month ago

Doubling the sauce is such a good idea! Glad you enjoyed it, Brooke.

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Keviwan C

a month ago

Yes, the sauce is awesome!

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Gigi

a month ago

Glad you think so too, Keviwan! Happy cooking! 👩‍🍳🌮

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M

Mette

a month ago

Good! Should’ve done more to put more flavor into it

Like

Reply

Cancel

Gigi

a month ago

Glad you gave it a try, Mette! For more depth of flavor, a bit more smoked paprika and a squeeze of lime at the end usually does wonders 😊

Like

Reply

Cancel

Saskia K

a month ago

The taste is good! I couldn’t get the crispness but I will try the next batch in the oven maybe then. I really liked the yoghurt dressing. I ended up putting the gherkins in the garlic smasher and got a nice consistency in the sauce.

Like

Reply

Cancel

Gigi

a month ago

If you try the oven, set it around 200°C and bake the filled tortillas on a preheated baking sheet for about 10-15 minutes until they're crisp and golden. Love that touch with the gherkins in your dressing!

Like

Reply

Cancel

Isabelle

a month ago

Very good!

Like

Reply

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Gigi

a month ago

Thanks, Isabelle! So glad you enjoyed it! 😊

Like

Reply

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A

Alice G

a month ago

This is one of my favorite recipes. Amazing flavors as always! Question though - what kind of pan do you think works best to keep the mixture from sticking to the pan and burning?

Like

Reply

Cancel

Gigi

a month ago

If you have one, a well-seasoned cast iron griddle is fantastic for getting that perfect crisp. Non-stick pans also work great and are super easy to clean. Adding a little bit more olive oil can sometimes help too. 😊

Like

Reply

Cancel

Sophie Robinson

a month ago

Made this one several times now!!! It is one of our new favourites 🤤😍 We add sliced up raw peppers and cucumber in there too ☺️

Like

Reply

Cancel

Gigi

a month ago

So glad you're loving the tacos, Sophie! Love the idea of adding raw peppers and cucumber. 😍👏

Like

Reply

Cancel

Jessica D

2 months ago

Absolutely delish! So flavourful! The sauce was also the coolest ever! We added avos on top as well! Ate them so fast we didn’t take a photo tonight!

Like

Reply

Cancel

Gigi

2 months ago

Thanks, Jessica! devoured before the photo happened, the highest compliment!! 😂 So happy you loved them, avo sounds like a great addition!

Like

Reply

Cancel

M

Maria K

2 months ago

Fantastic meal! One of our favourites 🫶 my husband said: ‘world class’ 😁

Like

Reply

Cancel

Gigi

2 months ago

Thank you so much, Maria! this makes my day!🥹

Like

Reply

Cancel

Karen S

2 months ago

This was delicious! I've already made it twice!

Like

Reply

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Gigi

2 months ago

Thanks, Karen! Already on repeat, that makes me so happy!! 🥹

Like

Reply

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Lina

2 months ago

So yummy that we didn't get a picture 😂

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Gigi

2 months ago

Love that, Lina! The best meals never make it to a photo 😂 So happy you loved it!

Like

Reply

Cancel

A

Amy C

2 months ago

This is a fantastic recipe. I doubled the tempeh/bean mix and sauce, and had this two nights in a row with my boyfriend. It requires minimal equipment making it super easy to make when you are travelling and don’t have all your usual appliances. Plus it is quick! But most importantly, super satisfying and delicious! It keeps me full for hours and is so tasty.

Like

Reply

Cancel

Gigi

2 months ago

What a lovely review, Amy! thanks so much ! Love that you enjoyed it so much 😊🌮

Like

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Sandra B

2 months ago

This is going to be a new staple lunch for me. So tasty. I switch tempeh for stir fried tvp as I am in a cutting phase and needed more protein for less calories.

Like

Reply

Cancel

Erica W

2 months ago

Hi Sandra, did you rehydrate the tvp first and then mix that with the beans? I’d like to try your tvp version!

Like

Reply

Cancel

Sandra B

2 months ago

Yes, rehydrated in water with bujong and then I stir fried the tvp in a pan with some oil.

Like

Reply

Cancel

Gigi

2 months ago

Thanks, Sandra! Love that you made it your own! I suggest to try the cheesy tvp tortilla pockets next if you like tvp 😊

Like

Reply

Cancel

Sandra B

2 months ago

Thanks for the recommendation, those look really good as well.

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Megan J

2 months ago

Easy to put together and meal prep. Was really great and super filling!

Like

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Gigi

2 months ago

So happy you enjoyed it, Megan! Great for meal prepping too. 🥙

Like

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Debra L

2 months ago

I made this recipe while camping (with a couple of subs for missing ingredients). Tasty and super quick and easy with limited tools and cooking options. We really enjoyed this!

Like

Reply

Cancel

Gigi

2 months ago

Love that, Debra! So glad you enjoyed them! ❤️

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