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    Tempeh tacos (Easy, quick & healthy!)

    Published: Feb 6, 2022 · Modified: Mar 21, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Tempeh tacos. Vegan and gluten free. Platter of tacos on table.

    Satisfying tempeh tacos make a delicious weeknight dinner. They are so tasty & easy to prepare.

    Crispy hard taco shells are stuffed with flavorful tempeh taco filling and colorful toppings. You get enticing crunch with every bite.

    Platter of tempeh tacos on table with guacamole and shredded cabbage.

    Nothing satisfies quite like a taco.

    Especially when it’s stuffed with toothsome & savory tempeh. It’s the kind of vegan taco meat you can really sink your teeth into.

    Loaded high with crunchy cabbage and pickled vegetables, you get so much flavor with every bite.

    My fondness for tempeh tacos goes back to when I first went vegan in 2007.

    At that time there were a few vegan meat brands like Tofurky and Field Roast. But for the most part, plant based cooking focused on beans, lentils, tofu, and tempeh.

    On the rare break from their reuben, I’d drive out to Follow Your Heart in Canoga Park, California for tempeh tacos. They had a crunchy, old school healthy vibe that really appealed to me. (They’re still on the menu, FYI!)

    So while I have a lot more options now for taco fillings and vegan ground meat, sometimes you’ve got to return to the coziness of the classics.

    What is tempeh?

    Unwrapped tempeh on table by spices, onion, and garlic.

    Protein-packed tempeh (pronounced TEM-pay) is made with whole fermented soybeans that are pressed into firm cakes. They are often fermented with some type of grain or seed.

    Tempeh originated in today’s Indonesia in the 1700’s. The exact timeline is murky, but it’s possible tempeh goes back as far as the year 1000.

    Tempeh is lauded for its protein, fiber, and prebiotics. It’s also enjoyed for its satisfying chewy texture and versatility.

    It can be sautéed, baked, grilled, or fried in crumbles, strips, triangles, or squares. Depending on how it’s seasoned, it can take on an endless array of flavors.

    For the most part, tempeh is beige colored. But you’ll occasionally see dark gray or black spots. That is a natural part of the fermenting process and nothing to worry about.

    What does tempeh taste like?

    Tempeh has a nutty, earthy, tangy flavor that is sometimes compared to mushrooms. Because it is fermented, when you smell it right out of the package, it smells vaguely like yeast.

    Some people find tempeh to have a bitter aftertaste. To mitigate that, you can either briefly steam tempeh before using it, boil it, or do as I’ve done in this recipe and cook it in liquid.

    During the end of its cooking time, I cook the tempeh in water, spices, and tamari until it has absorbed all of the flavor & cooked off any bitter edge.

    How to make tempeh tacos

    Labeled tempeh taco ingredients.

    Here’s what you’ll need to make the tempeh taco filling (plus oil & water).

    Four panels showing how to make tempeh taco meat in skillet.

    Start by making the tempeh taco filling.

    1. Bring a large skillet to a medium heat with oil.

    Use your hands to break tempeh apart into small pieces as you add it to the skillet. Add a pinch of salt. Let it brown for several minutes.

    2. Push the tempeh to the side of the pan, and add more oil. Add onions to the skillet. Sauté for a few minutes. Then add garlic & sauté.

    3. Then add the taco seasonings:

    • Ancho chili powder
    • Cumin
    • Paprika
    • Granulated onion

    Combine the seasonings with the tempeh mixture. Let the spices toast for about a minute.

    4. Add water & tamari to the tempeh taco meat, and bring to a simmer. Let the liquid cook down.

    Tempeh taco meat in skillet with liquid cooked off.

    5. Once the tempeh is mostly dry, add lime juice and a few dashes of hot sauce. Cook a couple minutes more.

    Overhead platter of tempeh tacos, bowls of guacamole, shredded cabbage, and tomatoes on table.

    6. Put the tempeh taco meat into warmed taco shells along with your preferred toppings:

    • Shredded cabbage mix
    • Chopped tomatoes
    • Pickled red onions
    • Pickled jalapeños
    • Guacamole
    • Cilantro

    Make it your own

    You can make this dish your own by varying or omitting certain ingredients.

    • Instead of ancho chili powder, use a chili powder mix (It may be spicier if it includes cayenne)
    • If you don’t like spicy food, omit the hot sauce
    • Instead of crunchy taco shells, use soft corn or flour tortillas
    • Instead of shredded cabbage, use chopped romaine
    • If large tomatoes are out of season, use cherry tomatoes (They’re sweeter year ‘round)
    • Instead of pickled onions, use yellow or green onions
    • Instead of guacamole, use chopped avocado or shredded non-dairy cheese
    • Omit cilantro if you’re not a fan
    • Add a drizzle of vegan sriracha mayo or chipotle crema to the finished tacos
    • Instead of tacos, put this tempeh taco filling into a taco salad, burrito bowl, burrito, nachos, or use it as a topping on vegan corn cakes

    Hand holding hard shell taco over platter of tacos.

    Can it be made gluten free?

    Yes!

    To make these tacos gluten free, buy gluten free tempeh. (Note that the Trader Joe’s tempeh pictured in this post is not gluten free.)

    Tempeh is made with fermented soybeans and often some type of grain. Either look for tempeh that uses only soybeans, or for tempeh that includes gluten free grains/seeds like rice, sesame seeds, sunflower seeds, millet, or quinoa.

    Tofurky and Soyboy make multiple gluten free tempeh products.

    After that, be sure to use gluten free tamari soy sauce in this recipe, as well as corn taco shells or corn tortillas (not flour).

    Orange plate holding single taco by bowl of guacamole.

    What to serve with tempeh tacos

    Serve these tasty tempeh tacos with any of the following appetizers or side dishes:

    • Chips & peach salsa with black beans or pineapple salsa
    • Vegan 7 layer dip
    • Black bean corn avocado salad
    • Sweet fried plantains
    • Southwest salad with grilled corn
    • Refried black beans or refried pinto beans

    Can I make this recipe ahead of time?

    Absolutely!

    Like many highly seasoned foods, tempeh really gets a chance to have flavors meld when made ahead of time, and then refrigerated until later use.

    Store the tempeh taco meat in its own container in the refrigerator until you’re ready to use it.

    You can also shred cabbage (if you’re not buying it pre-shredded), chop tomatoes, and quick pickle jalapeños and red onions.

    The only two things I’d wait on are making the guacamole, as well as washing and chopping the cilantro, if using.

    Guacamole is prone to browning when made too far in advance. And wet cilantro can quickly wilt and brown.

    Taco holder with four tempeh tacos dorados.

    How to store

    Keep any tempeh taco meat leftovers in an airtight container in the refrigerator. It will keep for about four days.

    Tempeh also freezes well. Simply put it in a freezer-proof container.

    When you’re ready to use it, move it to the refrigerator to thaw before reheating. Or use the defrost function on the microwave.

    Reheat leftover tempeh in the microwave until warm or in a non-stick skillet with a little oil. If it seems dry, add a splash of water, tamari, and/or lime juice to bring it back to life.

    Close up hard shell tacos topped with guacamole, pickled red onions, and cilantro.

    Platter of vegan tacos filled with tempeh taco meat.

    Tempeh tacos

    Tempeh has wonderful chewy texture & satiating protein. That makes it ideal as a taco filling. Pile it high in crispy taco shells with plenty of colorful toppings. Taco night just got a whole lot more fun!
    Makes about 8 tacos, depending on how much you fill them
    5 from 4 votes
    Print Pin Rate
    Course: Entree
    Cuisine: Mexican, Vegan
    Keyword: meatless taco, weeknight friendly
    Prep Time: 12 minutes
    Cook Time: 18 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 327kcal
    Author: Cadry Nelson

    Ingredients

    Tempeh taco meat

    • 1 teaspoon organic canola oil or your preferred oil, divided
    • 8 ounces tempeh
    • Pinch salt plus more to taste
    • ½ cup chopped onions
    • 2 cloves garlic minced
    • 1 teaspoon ancho chili powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon granulated onion
    • ¾ cup water
    • 2 teaspoons tamari
    • 2 teaspoons lime juice
    • Few dashes hot sauce

    Taco fixings

    • 8 taco shells warmed
    • 1 ½ cups shredded cabbage or chopped romaine lettuce
    • ¼ cup pickled red onions
    • ¼ cup pickled jalapenos
    • ½ cup chopped tomatoes
    • 1 batch guacamole
    • ¼ cup chopped cilantro

    Instructions

    To make tempeh taco meat

    • Bring large skillet to a medium heat with ½ teaspoon organic canola oil (or your preferred oil). Use your hands to break the tempeh apart and crumble it into the pan in very small pieces. Spread the tempeh across the pan, so that it has as much contact with it as possible. Add a pinch of salt.
    • Let the tempeh cook for about 4 minutes, rarely moving it, until it becomes nutty brown in spots.
    • Push the tempeh to one side of the skillet. Put the remaining ½ teaspoon of organic canola oil on the empty part of the skillet. Top it with chopped onions.
      Saute for a couple minutes. Then add the minced garlic & saute for a minute more, until fragrant. (If the garlic or onions start to burn, lower the heat.)
      Incorporate the onions and garlic with the tempeh in the pan.
    • Add ancho chili powder, cumin, paprika, and granulated onion to the tempeh. Stir to evenly combine. Let the spices toast for about a minute.
    • Add water and tamari to the pan. Stir to combine. Bring the skillet to a low simmer, and allow the excess liquid to cook off. This will take about 7 minutes.
    • Once the tempeh taco meat mixture is mostly dry, add lime juice and a few dashes of hot sauce. Stir to incorporate, and cook for another two minutes. If needed, add salt to taste.

    To prepare tacos with fixings

    • Divide the tempeh taco meat into warmed taco shells.
    • Top with your choice of shredded cabbage, chopped tomatoes, red pickled onions, jalapenos, guacamole, and cilantro.

    Notes

    Warm the taco shells following the directions on the package.
    If it's important that this dish is gluten free, be sure to use gluten free tempeh, gluten free tamari soy sauce, and corn taco shells or corn tortillas.
    Store any tempeh taco meat leftovers in an airtight container in the refrigerator. It will keep for about four days. Reheat in the microwave or in a non-stick skillet with oil until warm. 
    Tempeh taco filling also freezes well. Freeze in a freezer proof container. Move to the refrigerator when ready to thaw. Or thaw using the defrost function on the microwave.

    Nutrition

    Calories: 327kcal | Carbohydrates: 33g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 444mg | Potassium: 721mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 36mg | Calcium: 143mg | Iron: 4mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    Reader Interactions

    Comments

    1. David

      February 08, 2022 at 7:21 pm

      5 stars
      These tacos are truly delicious! And so easy to make too.

      Reply
      • Cadry Nelson

        February 10, 2022 at 4:43 pm

        I’m so glad you enjoyed them!

        Reply
    2. Shell

      February 24, 2022 at 3:01 pm

      5 stars
      These are a great weeknight dinner! The tacos are delicious and easy to make. Having the tempeh ready in the freezer makes it even easier!

      Reply
      • Cadry Nelson

        March 05, 2022 at 4:05 pm

        That’s so nice to hear! I’m glad you are enjoying the recipe.

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    Salads

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    • Balsamic vinaigrette dressing (Just 5 ingredients!)
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    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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