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.
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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.
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
- On the large holes of a box grater, grate the tempeh. Set aside.
- 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.
- 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.
To assemble the tacos
- 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.
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
FAQ
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.
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.
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
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!
Recipe
Vegan Tempeh Tacos
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.
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