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    Home » Vegetarian Mexican Recipes

    Vegan Tempeh Tacos

    Lindsay Moe

    6563 shares
    Vegan Tempeh Tacos - These are the ultimate vegan taco! Meaty tempeh, fresh veggies, and crisp shells. I can't stop eating these! 30 minutes, easy and fast! theliveinkitchen.com

    Vegan Tempeh Tacos have a meaty texture and bright, fresh, spicy flavor! Vegetarians, vegans, and even meat eaters will fall in love with these vegan tacos.

    three tempeh tacos loaded with toppings
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • The best vegan tacos recipe
    • Tempeh taco ingredients
    • How to make tempeh taco meat
    • To assemble the tacos
    • Top tips
    • FAQ
    • What to serve with tacos
    • More tempeh recipes
    • Recipe

    Ready for a taco night win? We’re making a tempeh taco recipe that is vegan and gluten-free, and the bonus is even meat eaters will love them!

    The best vegan tacos recipe

    Tempeh is the perfect meat substitute for ground beef tacos because it has a heart texture that gives you plenty of bite, especially compared to things like tofu, beans, and veggies. The nutty flavor also pairs really well with all the spices we’re adding!

    This recipe is also gluten-free (just double check your brand of tempeh and spices, and be sure to use corn tortillas!). The best part is this is a 30 minute meal, making it a great choice for busy weeknights or weekends where you’ve been out adventuring all day.

    tempeh taco meat in a bowl with another bowl of radish salsa

    These Vegan Tempeh Tacos are SO GOOD. Tempeh is my new obsession, which started with BBQ Tempeh Stuffed Baked Potatoes (yes, that is a thing) and has since expanded into my Healthy Vegan Lettuce Wraps, Vegetable Egg Rolls, and my Tempeh Buddha Bowls.

    Tempeh taco ingredients

    • Tempeh
    • Vegetable oil
    • Onion
    • Red bell pepper
    • Chili powder
    • Cumin
    • Cornstarch
    • Salt
    • Onion powder
    • Garlic powder
    • Coriander
    • Ancho chili powder
    • Tomato paste
    • Corn tortillas
    • Avocado
    • Red cabbage
    • Cilantro
    • Lime juice
    • Radish salsa (optional)

    How to make tempeh taco meat

    1. On the large holes of a box grater, grate the tempeh. Set aside.
    2. In a small bowl combine chili powder, cumin, cornstarch, salt, onion powder, garlic powder, ground coriander, and ancho chili powder. Add the tomato paste and water and mix thoroughly. Set aside.
    3. Heat 2 tablespoons olive oil in a large pan over medium heat. Once hot, add the onions and peppers. Cook, stirring frequently, 3-4 minutes until softened.
    4. Add the grated tempeh and spice mix and stir to coat everything in the spices. Allow to cook, stirring occasionally, until heated through.

    To assemble the tacos

    1. Heat 1 teaspoon olive oil in a large skillet over medium heat. Once hot, add a corn tortilla and swirl it around in the oil. Let cook 1-2 minutes per side or until beginning to char and crisp. Remove from the pan, add more oil as necessary, and continue with as many tortillas as desired.
    2. To assemble the tacos, add a spoonful of the tempeh mixture topped with avocado, cabbage, cilantro, lime juice, and radish salsa.
    a hand holding a tempeh taco

    Top tips

    Where to find tempeh

    Tempeh can be found near the other natural and organic refrigerated products or meat substitutes in most grocery stores. It is usually sold in a block. It is sold in several flavors, but you’ll want a plain tempeh for this recipe.

    How to heat corn tortillas

    Corn tortillas are best warmed and charred a bit before serving. This will help keep them from cracking and will improve the flavor and texture.

    To heat corn tortillas, add a small amount of neutral oil to a skillet and heat over medium high heat. Once hot, add a corn tortilla and let cook until it begins to brown. Flip and cook the other side of the tortilla. Repeat with as many corn tortillas as needed.

    If you have a gas stove, you could turn a burner on low and place a corn tortilla directly over the flame, turning once, until both sides are lightly charred.

    How to store tempeh taco meat

    You can make this recipe ahead of time or store any leftovers in an covered container in the refrigerator for up to 3 days. Leftovers can be rewarmed in the microwave or a skillet over medium heat. I recommend storing taco shells and toppings separately.

    You can also freeze tempeh taco meat in a zip top freezer bag or other airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating as recommended above.

    Tips for customizing vegan tempeh tacos

    • Use the tempeh mixture as a filling for burritos, a topping for nachos or salads, or wrap up in a taquito to bake or fry
    • Increase the chili powder and add a dash of cayenne pepper to increase the spice and up the heat
    • Add some crumbled cotija or shredded jack cheese and sour cream if choosing not to keep this vegan (or choose vegan alternatives)
    • Use store-bought crunchy or flour tortillas to save time
    • Top with your favorite homemade or store bought salsa
    several vegan tacos being assembled

    FAQ

    What is tempeh?

    Tempeh is a fermented soybean product. Ground tempeh has a really meaty texture but is entirely plant based and sometimes gluten-free (check your specific brand).

    When mixed with spices, served in crispy tortillas, and topped with all the fresh goodness of summer you’ve got one unbelievable vegan dinner.

    My tempeh is gray, is it safe to eat?

    Tempeh can sometimes develop dark spots before opening the package. This is caused by the fungus that is used to ferment the soybeans and is completely normal and safe to eat. The dark spots will not affect the taste or texture at all.

    What makes this the best vegan taco recipe?

    As I mentioned, the tempeh has a meaty texture, the avocado lends a bit of creaminess, and the radish salsa I shared earlier in the week makes the tacos fresh and crunchy.

    If you’re really into mouthfeel, don’t skip the fried tortillas! That extra little step holds it all together with some chewy gluten-free goodness.

    What to serve with tacos

    • Green Avocado Sauce
    • Healthy Guacamole
    • Oven Roasted Corn and Black Bean Salsa
    • Mango Avocado Salsa

    More tempeh recipes

    • BBQ Tempeh
    • Creamy Mushroom Tempeh
    • Thanksgiving Baked Tempeh
    • Easy Stir Fried Tempeh
    • Baked Vegetable Egg Rolls
    • Vegan Tempeh Buddha Bowl
    • Healthy Vegan Lettuce Wraps
    • BBQ Tempeh Stuffed Baked Potatoes

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    three tempeh tacos lined up on a plate
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    Recipe

    Vegan Tempeh Tacos - These are the ultimate vegan taco! Meaty tempeh, fresh veggies, and crisp shells. I can't stop eating these! 30 minutes, easy and fast! theliveinkitchen.com

    Vegan Tempeh Tacos

    Meaty vegan tempeh taco filling topped with fresh veggies and stuffed into crispy, chewy fried tortillas.
    3.45 from 9 votes
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 268kcal
    Author: Lindsay Moe

    Ingredients

    For the Tempeh

    • 8 ounces tempeh
    • 2 tablespoons vegetable oil, plus more for the tortillas
    • ½ onion, chopped
    • ½ red bell pepper, chopped
    • 2 tablespoons chili powder
    • 1 tablespoon cumin
    • 1 teaspoon corn starch
    • 2 teaspoons salt
    • 2 teaspoons onion powder
    • 1 ½ teaspoons garlic powder
    • 1 teaspoon ground coriander
    • ½ teaspoon ancho chili powder
    • 3 tablespoons tomato paste
    • 4 tablespoons water

    For the Tacos

    • Corn tortillas, warmed and charred
    • Avocados, sliced
    • Red cabbage, sliced
    • Fresh cilantro
    • Limes
    • Radish Salsa

    Instructions

    • On the large holes of a box grater, grate the tempeh. Set aside.
    • In a small bowl combine chili powder, cumin, corn starch, salt, onion powder, garlic powder, ground coriander, and ancho chili powder.
    • Add the tomato paste and water and mix thoroughly. Set aside.
    • Heat 2 tablespoons olive oil in a large pan over medium heat. Once hot, add the onions and peppers. Cook, stirring frequently, 3-4 minutes until softened.
    • Add the grated tempeh and spice mix and stir to coat everything in the spices. Allow to cook, stirring occasionally, until heated through.
    • Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Once hot, add a corn tortilla and swirl it around in the oil. Let cook 1-2 minutes per side or until beginning to char and crisp. Remove from the pan, add more oil as necessary, and continue with as many tortillas as desired.
    • To assemble the tacos, add a spoonful of the tempeh mixture topped with avocado, cabbage, cilantro, lime juice, and radish salsa.

    Notes

    Adapted from Real Food by Dad
     

    Nutrition

    Calories: 268kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Sodium: 916mg | Potassium: 663mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 42mg | Calcium: 112mg | Iron: 3.3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Elizi says

      July 10, 2023 at 5:13 pm

      5 stars
      Having this for dinner this eve…incredible recipe, thank you for sharing!!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    6563 shares