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Roasted Brussel Sprouts & Tempeh Scramble Tacos

Roasted Brussels Sprouts & Tempeh Scramble Tacos

Author: Thomas
Comforting and protein-packed tacos filled with sautéed Brussels sprouts, miso tempeh, and drizzled with a creamy mustard tahini sauce!
5 from 3 votes
Servings 6 Tacos
Calories 256 kcal



Roasted Brussels Sprouts

  • 1 and ½ cup brussels sprouts trimmed and halved
  • 2 teaspoon oil
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon salt

Shaved Brussels Sprouts

  • 2 cups brussels sprouts
  • 1 tablespoon oil
  • 1 clove of garlic minced
  • salt and pepper to taste

Mustard Sauce

  • 2 tablespoon dijon mustard
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon water (or more as needed)
  • 8 small corn tortillas or taco shells



  • In a mixing bowl, whisk together the sweet white miso, soy sauce, maple syrup, oil, and grated ginger.
  • Add the tempeh and stir to coat. Cover with plastic film and let it marinate while you prepare the Brussel sprouts.

Roasted Brussels Sprouts

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Place the halved Brussels sprouts on the baking sheet, drizzle with the oil and balsamic vinegar. Add the salt and mix using your hands to coat the Brussels sprouts.
  • Roast for 25-30 minutes, or until the Brussels sprouts are golden brown and crispy on the outside and tender on the inside. In the meantime, prepare the shaved Brussel sprouts.

Shaved Brussels Sprouts

  • Shred the Brussels sprouts using a mandoline or a food processor fitted with a slicing blade.
  • Heat the oil in a large skillet over medium heat. Once hot, add the garlic and sautée 2-3 minutes or until fragrant. Next, add the shaved Brussels sprouts and sautée  5-7 minutes, or until tender. Season with salt and pepper and remove from heat.


  • Prepare the mustard sauce by mixing all the ingredients together in a small bowl. If the sauce is too thick add 1 additional teaspoon of water.
  • Heat a teaspoon of oil in a large skillet over medium heat. Once hot, sautée the marinated tempeh for 3-5 minutes, or until it starts to brown.
  • Warm the tortillas in a skillet, then fill each tortilla with about ⅓ cup of shaved Brussels sprouts, add a few roasted ones and top with tempeh scramble. Drizzle with a generous amount of mustard sauce and serve immediately.


Serving: 1 TacoCalories: 256 kcalCarbohydrates: 30.9 gProtein: 11.7 gFat: 11.5 gSugar: 6.3 g
Course : Entree, Main Course
Cuisine : American
Keyword : brussel sprouts tacos, tempeh tacos
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