Korean BBQ Tempeh Tacos


  • 1 block of soybean tempeh (300g), crumbled
  • 1/2 cup Korean BBQ sauce (Bulgogi marinade)
  • 1/2 cup water
  • 6 taco-size corn or flour tortillas, lightly toasted
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup matchstick carrots
  • 1/4 cup chopped red onions
  • 3 tbsp ranch dressing
  • 2 tbsp kimchi brine
  • 1 tablespoon toasted sesame seeds (optional)
  • Lime wedges for serving


  1. In a bowl, combine Korean BBQ sauce and water.
  2. Add the crumbled tempeh to the marinade and let it sit for about 15-20 minutes to absorb the flavours.
  3. Heat a pan over medium heat and add the marinated tempeh. Cook for about 7-10 minutes, stirring occasionally until the tempeh is slightly browned and crispy.
  4. Warm the tortillas in a separate pan or in the oven according to package instructions.
  5. Assemble your tacos by placing a spoonful of the cooked tempeh onto each tortilla.
  6. Top the tacos with shredded cabbage, matchstick carrots, chopped red onions, and toasted sesame seeds.
  7. In a small bowl, combine ranch dressing and kimchi brine to make the Korean dressing. Then drizzle the dressing over the tacos.
  8. Squeeze fresh lime juice over the tacos for added zest.
  9. Enjoy your Korean-inspired tempeh tacos!