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Tempeh Taco Pizza Party

Serves 6.


    What kid doesn’t love Mexican food—especially tacos? They’re fun; they’re colourful; and kids can choose from an assortment of tasty ingredients to make them unique to themselves. While some kids might just stick with sauce and cheese, others may be more adventurous and opt for all the colours.



    For the adults in the group, jazz up an individual pizza with crushed dried chilies or a drizzle of their favourite hot sauce.


    Tempeh Taco Pizza Party


    • 1 Tbsp (15 mL) grapeseed oil, plus extra for brushing tortillas
    • 6 oz (170 g) pkg plain tempeh
    • 1 garlic clove, smashed and minced
    • 1/2 tsp (2 mL) chili powder
    • 1/2 tsp (2 mL) ground cumin
    • 1/2 tsp (2 mL) oregano
    • 1/4 tsp (1 mL) sea salt
    • 1/2 cup (125 mL) unsalted plain tomato sauce
    • 6 - 5 in (13 cm) corn tortillas
    • 1 green or yellow pepper, seeded and finely diced
    • 1/2 cup (125 mL) halved cherry tomatoes
    • 1/4 cup (60 mL) sliced black olives
    • 3/4 cup (180 mL) dairy-free mozza style shreds
    • 1 avocado, pitted and diced
    • 1/4 cup (60 mL) chopped cilantro


    Per serving:

    • calories204
    • protein13g
    • fat12g
      • saturated fat2g
      • trans fat0g
    • carbohydrates14g
      • sugars3g
      • fibre4g
    • sodium265mg



    Coarsely grate tempeh. In large skillet, heat oil until shimmering. Add tempeh and sauteu0301 over medium-high heat, stirring often and breaking up any large pieces so tempeh is fully crumbly. Mixture should look like coarse ground beef. Stir in garlic, seasonings, and tomato sauce until evenly distributed. Simmer briefly to marry flavours. Remove from heat and transfer mixture to bowl.


    Preheat oven to 375 F (190 C). Place tortillas on baking sheet and brush each with oil. For each pizza to be the same, divide tempeh mixture evenly among tortillas along with green pepper, cherry tomatoes, olives, and mozzarella.


    Bake in oven until piping hot and cheese is melted. Remove and scatter with avocado and cilantro. Cool slightly and serve.


    Like this recipe?

    This recipe is part of the Kids’ Vegalicious Pizza Party collection.



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    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

    For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.

    Toast your spices

    Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.