Barbecue Tempeh Tacos with Mango Salsa

These BBQ Tempeh Tacos with mango salsa, pickled radishes, and avocado are simple, speedy, and high in protein!



Barbecue Tempeh 

Quick Pickled Radishes

Mango Salsa 

For serving 


  1. Make the Barbecue Tempeh: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and a pinch each salt and pepper. Cook until nicely browned, stirring occasionally. Next, add the tempeh and cook for a few minutes so that it develops a nicely browned exterior. In a small dish, whisk together the Dijon mustard, Worcestershire sauce, and barbecue sauce. Add the sauce to the tempeh skillet, cook a few minutes more to heat through, and remove from the heat. 
  2. Make the Quick Pickled Radishes: Meanwhile, place the sliced radishes in a  clean 16-oz glass jar. Add the apple cider vinegar, water, maple syrup, and salt to a small saucepan and bring to a boil. Remove from the heat and pour over the radishes. They’re ready to eat after “pickling” for about 30 minutes. 
  3. Make the Mango Salsa: Add the salsa ingredients to a bowl and stir to combine. 
  4. Warm up the tortillas, if desired. 
  5. To serve, place desired amount of tempeh, salsa, radishes, and avocado on each tortilla and enjoy. 


I used a cabbage slaw recipe from a Moosewood Restaurant cookbook that I own. A similar recipe can be found here.

Keywords: barbecue tempeh tacos, vegan tempeh tacos