Jump To Recipeby Liz Thomson
January 17, 2017This post may contain affiliate links.
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!
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
originally posted January 17, 2017 (updated April 9, 2024)by Liz Thomson categories:Dinner40 comments
The tempeh tacos look delicious. I have not tried tempeh as I wasn’t sure what it would taste like. Now that I know it can be marinaded using flavours you like, I will get some next time I go shopping.
I think I need to make this this week! I actually have Lightlife Tempeh in my fridge right now and I haven’t known what to do with it. This looks so amazing!
Awesome recipe. I have to eat gluten free, so the 3 grain won’t work for me. I know my mom loves it. Great marinade. I love pico de gallo and avocado on my tacos.
Let’s hear it for Mexican food on repeat for dinner! Especially if these vegan tempeh tacos are involved! I love that you used tempeh in these tacos! Such a nice change from the regular chicken or ground turkey tacos.
It’s been fun finding new ways to switch up our taco fillings! Usually I just do black beans, but the tempeh was awesome and my husband loved it which is always a good sign!
I’ve never used tempeh before! What a cool idea.. I’ll have to try!
I love tempeh but it’s been years since I’ve had any. This is the perfect recipe to try with it!
The tempeh tacos look delicious. I have not tried tempeh as I wasn’t sure what it would taste like. Now that I know it can be marinaded using flavours you like, I will get some next time I go shopping.
This looks soooo good!! I’m obsessed with cilantro and beans on my tacos.
I have never had tempeh before but it sounds interesting with it absorbing flavors well and packing that kind of protein power.
These look so good. Though I’m having to pull back on my tofu and soy intake. Bummer.. but maybe I could make these with portobello mushrooms.. yum.
One of my favorite (soy-free) tacos are these roasted cauliflower tacos! Maybe you could give them a try! 🙂 https://iheartvegetables.com/2015/04/20/roasted-cauliflower-tacos-vegan-gluten-free/
I think I need to make this this week! I actually have Lightlife Tempeh in my fridge right now and I haven’t known what to do with it. This looks so amazing!
Awesome! I hope you give it a try!
Awesome recipe. I have to eat gluten free, so the 3 grain won’t work for me. I know my mom loves it. Great marinade. I love pico de gallo and avocado on my tacos.
I think the original soy tempeh is gluten free! Hopefully that’s a good option 🙂 If not, you should try these roasted cauliflower tacos! They’re vegan + gluten free: https://iheartvegetables.com/2015/04/20/roasted-cauliflower-tacos-vegan-gluten-free/
Let’s hear it for Mexican food on repeat for dinner! Especially if these vegan tempeh tacos are involved! I love that you used tempeh in these tacos! Such a nice change from the regular chicken or ground turkey tacos.
It’s been fun finding new ways to switch up our taco fillings! Usually I just do black beans, but the tempeh was awesome and my husband loved it which is always a good sign!
I have never cooked with tempeh before but that looks delicious!