Tempeh and Black Bean Tacos

Prep Time 20 minutes
Cook Time 15 minutes
Servings 8-10 tacos
These delicious tacos are a great recipe to serve up at your next dinner party. They're quick to make and easy to prepare in advance. Your guests can dress them the way they want for a completely personalized touch.

How It's Made: Tacos


  • 1 small yellow onion
  • 2 garlic cloves
  • 1 block of tempeh, cut into small cubes
  • 1 cup of black beans
  • 1 chopped green onion
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of smoked paprika
  • Sea salt and pepper to taste


  • Sliced avocado
  • cherry tomato salsa
  • red cabbage


  1. Mince the onion and garlic. In a large non-adhesive pan, heat a dash of olive oil and saute the onion, garlic and spices for 2 to 3 minutes. Add the tempeh cubes. Cook for about 10 minutes on medium heat until golden, making sure to stir frequently.
  2. Add the black beans and green onions and cook for an additional 3 minutes. In the meantime, prepare the Cashew-Cumin Sauce and other garnishes.
  3. Heat the corn tortillas, add the tempeh and black beans, garnish of your choice and drizzle with the cashew-cumin sauce.

How It's Made: Cashew and Cumin Sauce


  • 1 cup of soaked cashews
  • 1 cup of filtered water
  • 1 tablespoon of lemon or lime juice
  • 1/4 cup of nutritional yeast
  • 1/2 teaspoon of salt
  • Pepper to taste
  • 1/2 teaspoon of ground cumin


  1. Soak the cashews for 20-30 minutes in a large bowl of warm water. Rinse and drain well.
  2. Mix all ingredients together in a food processor until smooth and creamy.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.