BBQ Tempeh Tacos with Pineapple Coleslaw

GFGluten Free

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Make these BBQ Tempeh Tacos with Pineapple Coleslaw are a quick, tasty, and refreshing plant-based dinner! Made with wholesome ingredients & big flavor.

These BBQ Tempeh tacos are SO. GOOD! What they lack in traditional Tex-Mex or Mexican cuisine, they certainly make up for in flavor. Plus they’re made from simple plant-based ingredients and can be on your table in just over 30 minutes!

overhead shot of two bbq tempeh tacos on white speckled plate

I’m a fan of all styles of tacos, as long as they’re vegan. These BBQ tacos are packed with fun, fresh, and juicy flavors for a refreshing twist! They’re the perfect end-of-summer meal, whether you serve them up for a quick weeknight bite or a fancy feast with family and friends.

These tacos are actually a combination of a few different recipes from the blog. I slightly modified my Pineapple Coleslaw to serve as the crunchy, veggie-filled base, and stuffed those crispy corn tortillas with my Fuss-Free Sticky BBQ Tempeh that I shared with you earlier this week.

ingredients for BBQ tempeh tacos on small white plates with navy napkin

You can cook your tempeh solely on the stovetop, or pop it on the grill for a few extra minutes for some smoky flavor and char. These tacos will be great either way, and both instructions are detailed in the blog post 🙂 What’s not optional, however, is toasting (or at least heating) those corn tortillas. You can heat them over your burner if you have a gas stove, or cook em’ up in a nonstick pan on an electric stovetop for a similar effect.

I know that these BBQ Tempeh Tacos look all colorful and fancy, but they’re actually really simple to make! Prep your coleslaw and toast the tortillas while your tempeh simmers away, then all that’s left to do is assemble, dig in, and enjoy.

bbw tempeh tacos with fresh cilantro and lime wedge on speckled white plate with bowl of pineapple coleslaw

I love how the sweet & tangy flavors of the tempeh combine with the crunchy, flavor-packed coleslaw for a totally yummy bite. The only way I can possibly think of improving these tacos is to top them with some fresh avocado!

If you’re looking for some sides to serve with these, I’d highly recommend my Crispy Avocado Fries or Cilantro Lime Rice. Oooooh, and perhaps a dollop of some Vegan Chipotle Mayo too.

close up photo of one bbq tempeh taco with grilled tempeh, fresh cilantro, and lime wedge

A Few Final Thoughts:

Make these BBQ Tempeh Tacos with Pineapple Coleslaw are a quick, tasty, and refreshing plant-based dinner! Made with wholesome ingredients & big flavor. #tempeh #tacos #plantbased #grilledtempeh |

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


BBQ Tempeh Tacos with Pineapple Coleslaw

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Make these BBQ Tempeh Tacos with Pineapple Coleslaw are a quick, tasty, and refreshing plant-based dinner! Made with wholesome ingredients & big flavor. 

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 minutes
  • Yield: 4-5 Servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American



For the Pineapple Coleslaw:

  • ¼ small head green cabbage, finely shredded (2-3 cups)
  • ¼ red onion, thinly sliced
  • 1 jalapeño, seeds removed and diced
  • ½ cup shreeded carrot
  • ¾ cup fresh pineapple, diced into ¼” cubes
  • ¼ bunch cilantro, stems and leaves finely chopped
  • Juice of ½ lime 
  • 1½ tablespoons distilled white vinegar
  • ½ teaspoon salt 

For the Tacos:

  • 10 medium corn tortillas (or tortilla of choice)
  • ½ batch Fuss-Free BBQ Tempeh, pan-cooked or grilled
  • Pineapple Coleslaw, above
  • Lime wedges and fresh cilantro, for serving


  1. Prep the Coleslaw: Add all ingredients to a large bowl and toss until well-combined. Set aside; let sit for at least 15 minutes before serving.
  2. Heat the Tempeh and Tortillas: Cook the BBQ Tempeh according to the recipe instructions, if you have not already done so. While the tempeh is simmering, warm the corn tortillas. You can do this in the microwave, or on the stovetop:
    1. Gas Stove: Turn the burner on medium-high and place the tortilla directly over the open flame, on the metal grate. Use heat-safe tongs to flip the tortilla after 10-12 seconds, then cook for an additional 10-12 seconds before transferring to a plate. Repeat with the remaining tortillas.
    2. Electric Stovetop: Bring a non-stick pan to high heat and cook each side of the tortilla for 15 – 20 seconds, until the edges start to crisp and the tortilla is warm and pliable
  3. Assemble: place the pineapple coleslaw in the center of each tortilla, then top with 1-2 pieces of BBQ tempeh. Garnish with fresh cilantro, then serve warm with a lime wedge.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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