Tempeh Breakfast Tacos
A hearty, high-protein start to your day (Serves 2)
These plant-powered breakfast tacos are one of our favorite ways to ground into the morning with intention, flavor, and nourishment. Protein-rich tempeh gets golden with turmeric and warm spices, then folded into tender corn tortillas with sautéed greens, creamy tahini, and a sprinkle of fresh herbs.
Quick to make and deeply satisfying—this is breakfast with soul.
🛒 Ingredients
Makes 2 servings (3 tacos each)
1 block tempeh (8 oz / 227g), crumbled
6 small corn tortillas
1 tbsp olive oil or ghee (for sautéing)
2 cups chopped mustard greens (or kale/spinach)
3 tbsp tahini (or to taste)
4 tbsp hemp seeds
2 green onions, thinly sliced
A handful of fresh cilantro, chopped
Lime wedges, for serving
Spices:
½ tsp turmeric
½ tsp cumin (or sub coriander if needed)
¼ tsp black pepper
Pinch of sea salt
🔥 How to Make It
1. Steam the Tempeh (Optional, but recommended)
Crumble the tempeh with your hands or a fork. Steam for 5 minutes to soften the texture and mellow its natural bitterness.
2. Sauté the Tempeh
In a skillet over medium heat, warm the olive oil or ghee.
Add crumbled tempeh and sprinkle in turmeric, cumin, black pepper, and salt.
Cook for 5–7 minutes, stirring occasionally, until golden and fragrant.
3. Add Your Greens
Stir in the chopped mustard greens (or your choice of leafy greens).
Sauté until just wilted—about 2–3 minutes.
4. Warm the Tortillas
While the tempeh finishes cooking, heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft and pliable.
5. Assemble with Intention
Spoon the tempeh mixture into each tortilla.
Drizzle with tahini (we usually do about 1–1.5 tbsp per person), then sprinkle with hemp seeds.
Top with green onions, cilantro, and a generous squeeze of fresh lime.
🧡 Mindful Notes
Mustard greens bring a peppery kick and are rich in antioxidants. Use whatever greens are in season or on hand.
Hemp seeds add protein, healthy fats, and a subtle nutty crunch.
If you're prepping ahead, the tempeh filling keeps well in the fridge for a few days—just reheat and build fresh.