Gather all of the ingredients. Prepare all the veggies and dice the tempeh into ½ inch cubes. In a medium bowl, season the tempeh with paprika, salt, and pepper. Add in the olive oil and mix well until the tempeh is evenly coated in the spices. Bring a medium skillet to medium high heat and cook the tempeh for about 10-15 minutes, stirring occasionally until golden brown.
In a clean skillet, heat up the corn tortillas for about 10-20 seconds on each side, or until soft. Scoop about 2 tablespoons of Toby’s Jalapeno Plant Based Dip & Spread onto each tortilla, then fill with tempeh, veggies, and coleslaw.
Finish your tacos off with a squeeze of fresh lime juice and some sprigs of cilantro. Serve and enjoy your Tempeh Veggie Tacos!