These tempeh tacos are filled with flavor and packed with tons of plant-based protein. Add your favorite toppings and try these for your next taco night!

tempeh tacos
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I’m always looking for ways to add more protein to my plate, and lately I’ve been reaching for tempeh! It has a meaty texture and even though it’s not really a substitute for ground beef, I think you’ll find it really satisfying. This recipe is a great one for Taco Tuesday whether you’re serving vegans or meat eaters. Looking for a lower carb option? Try my tempeh taco salad!

What is tempeh?

If you’re not familiar with tempeh, it’s a soy-based product, sort of like tofu but with a different texture. It doesn’t have much flavor on its own, just a slight nutty flavor, but it does a great job of absorbing seasonings and sauces. Personally, I think the texture of tempeh is much better than tofu. It’s hearty, chewy, and is a great vegetarian substitute for meat. Plus a 3oz serving of tempeh has 15g of protein and only 170 calories. If you’re looking for a basic way to prepare tempeh, my vegan tempeh “bacon” recipe is my favorite!

Where to Buy Tempeh

You can usually find it in the natural food section of the grocery store, near the tofu. My personal favorite brand is Lightlife Three Grain Tempeh because I think it has the best texture. You can also find it at Trader Joe’s!

How to Prepare Tempeh

Tempeh can have a slightly bitter taste. If you’re sensitive to that, steam it for a few minutes before marinating. It will help tame the bitterness and allow the tempeh to absorb seasonings better. I don’t always do this because I’m impatient, but if you’re sensitive to the flavor of tempeh, try steaming it!

Ingredients & Substitutions

  • Tempeh– This is the main source of protein for these tacos. Some tempeh is gluten-free, but some are made with grains, so keep that in mind.
  • Tomato paste– This adds a savory, umami flavor to the tacos. If you’re opening a can of tomato paste, store the remaining tomato paste in the freezer.
  • Seasonings– Cumin, garlic powder, onion powder, and smoked paprika help create a taco seasoning that adds lots of flavor to the tempeh.
  • Nutritional yeast– This adds a subtle cheesy flavor to the tempeh. If you don’t have any, you can skip it.
  • Soy sauce- This adds a salty, savory flavor to the tempeh.
  • Corn or flour tortillas– I prefer flour tortillas, but you can use either kind! Curious about the difference? Check out my post about flour vs. corn tortillas.

How to Make My Tempeh Taco Recipe

Add the tempeh to a microwave safe bowl with 1/4 cup of water. Microwave for 3 minutes to steam the tempeh.
Heat the olive oil over medium heat. Add the steamed tempeh and cook over medium heat for 3 minutes.
Add the tomato paste, cumin, garlic powder, onion powder, nutritional yeast, smoked paprika, soy sauce, salt and water. Continue to cook for 4-5 minutes until the tempeh is browned.
Divide into tortillas.
Add your favorite toppings and enjoy!

Tempeh Taco Topping Ideas

You can easily switch up the toppings based on what you have available! Try it with pico de gallo, fresh lime juice, diced red onion, and fresh cilantro. Or add a drizzle of hot sauce and a little shredded cabbage on top. If you enjoy dairy, add a little sour cream and cheese.

Side Dishes to Serve with Tempeh Tacos

My favorite taco side dish is this Street Corn Salad! If you want a vegan option, try this black bean and corn salad instead. You could also serve it with these Mexican Black Beans, Easy Refried Beans, Mexican Brown Rice, or Rice Cooker Mexican Style Rice.

mexican street corn

More Tasty Taco Recipes

If you’re looking for other taco recipes, here are some of my favorite plant-based taco recipes! My Vegan Broccoli Tacos are a unique way to enjoy broccoli. If you like spicy things, try these Spicy Brussels Sprout Tacos. If you need something quick and easy, these Buffalo Cauliflower Tacos are surprisingly easy to make.

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tempeh tacos

Vegan Tempeh Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These tempeh tacos are filled with flavor and packed with tons of plant-based protein. Add your favorite toppings and try these for your next taco night!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 8oz package of tempeh, crumbled
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 tablespoon soy sauce
  • Salt to taste
  • 1/3 cup water
  • 4 corn or flour tortillas
  • Toppings: guacamole, salsa, cilantro, hot sauce, etc.

Instructions

  1. Add the crumbled tempeh to a microwave safe bowl with 1/4 cup of water. Microwave for 3 minutes to steam the tempeh and remove any bitter flavor. Drain the excess water.

  2. In a large non-stick skillet, heat the olive oil over medium heat.

  3. Add the steamed tempeh and cook over medium heat for 2 minutes.

  4. Add the tomato paste, cumin, garlic powder, onion powder, nutritional yeast, smoked paprika, soy sauce, and salt. Stir so the tempeh is evenly coated and continue to cook for 2-3 minutes.
  5. Add the water, stir to combine, and cook for an additional 3-4 minutes until most of the water has been absorbed.
  6. Divide between 4 tortillas and top with your favorite toppings.