• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Sequined Life logo

  • Home
  • Recipes
    • Breakfast
    • Breads
    • Snacks
    • Appetizers
    • Dips, Sauces, Spreads, and Spices
    • Drinks
    • Main Dishes
    • Sides
    • Cookies & Bars
    • Cake & Pie
    • Fruit Desserts
    • Sweet Treats
    • Healthier Favorites
    • How-To
    • Seasonal
      • Winter
      • Spring
      • Summer
      • Fall
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Dishes » Tempeh Tacos

    Tempeh Tacos

    Published: Oct 7, 2019 · Modified: Jul 16, 2020 by Alyssa · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Tempeh tacos feature easily prepped vegan taco meat seasoned with a balanced and smoky homemade taco seasoning. These vegetarian/vegan tacos make such a hearty dish perfect for Meatless Monday, Taco Tuesday, or any day of the week!

    An overhead shot of assembled tempeh tacos featuring tomatoes, cilantro, a spicy non-dairy yogurt drizzle, roasted corn, onions, cabbage, and more.

    It’s taken a good…four? five? years, but there are now two tempeh recipes on the blog. Took me long enough! Tempeh is a soy-based vegetarian protein that’s nice and firm, and can easily adapt to different cuisine styles and presentations. Sliced and pan-fried, cubed, grated, or crumbled, tempeh can just about do it all.

    My preferred way to prepare tempeh is to crumble it. BBQ tempeh kale tortilla pie is a Meatless Monday favorite in my house.

    With its firm texture, mild flavor, and crumble-ability, the wheels started turning in my head about making tempeh tacos. With the right seasonings and preparation, could tempeh turn into delicious vegan taco meat?

    Spoiler alert: YES.

    Blocks of tempeh stacked on top of one another on a ceramic plate next to taco seasoning and roasted corn

    Now for starters…

    What is tempeh?

    You’ve likely encountered tofu before (especially if you’ve been investigating the vegetarian meal space), but tempeh definitely seems to be less known.

    Tempeh is a fermented soybean-based product that’s a great source of protein and fiber. It usually comes in a solid block (seen in the photo above) that can be sliced/diced/broken down into whatever form you’d like for cooking. You can see it crumbled in the picture below for use in this tempeh taco recipe.

    Something that ALWAYS comes up with tempeh is its appearance. It’s not exactly a looker, you know? But I mean, let’s talk about those black spots. Completely normal.

    Per Lightlife, the brand of tempeh I usually buy (not sponsored, just a brand I like that I can reliably get at my usual, non-specialty supermarket), the black spots form from the heating/cooling processes during fermentation and are totally safe to eat.

    Of course the tempeh I bought specifically for these photos happened to be some of the most heavily spotted tempeh I’ve ever seen in person, so go figure. From my experience, I usually find tempeh with a considerably less blackened exterior than the blocks you see in the photo above.

    An overhead shot of crumbled tempeh on a plate with a spoon

    Is it gluten-free?

    The tempeh I find in the supermarket consists of three ingredients: cultured soybeans, water, and brown rice. While tempeh in its basic form does not contain wheat, you’ll want to research different brands if cross-contamination is a concern for you. The variety I usually buy is not certified as made in a gluten-free facility, but there are certain varieties that do have that designation.

    Tempeh vs. tofu

    While tempeh and tofu are both soy-based products with mild flavors, there’s a big difference between the two: texture. Even though tofu comes in ‘extra firm’ varieties, it still has, for lack of a better descriptor, a squishy jiggle that can be less than appealing to some.

    Some including my husband, who does like sheet pan tofu with peanut sauce and brussels sprouts but isn’t begging for it to be a frequent staple on our dinner menu.

    Tempeh is much firmer and mimics the texture of ground meat when crumbled and browned, so it’s a great option for the tofu-phobic or those just getting into vegetarian dishes. Plus you don’t need to take the extra time to press out moisture as you would likely need to do with a block of tofu.

    Crumbled and cooked tempeh in a pan with a spatula

    Where to buy tempeh

    I reliably can find tempeh at both of the non-specialty, big chain grocery stores in my area. Look by the refrigerated produce section if there’s an area there that features vegan cheeses and meat alternatives.

    At the smaller chain, specialty natural/organic market by us it’s by the tofu stocked in the dairy department along with tofu by the cream cheese and butter. Either the refrigerated produce or dairy sections would be my best bet as to where you can find tempeh. It’ll usually be in an 8-oz block in vacuum-sealed packaging.

    Easy recipe steps

    Once you’ve got tempeh in the house, the first step is to crumble it. You can do this by hand or use a box grater if it’s easier. I prefer to break up the tempeh by hand for this recipe to ensure the crumbles are of a good size, similar to that of ground meat. Sometimes when grating tempeh the pieces end up a little too small for my liking in these tempeh tacos, but do it whichever way you like.

    Afterwards you’ll saute it in a pan with the cooking oil of your choice until it’s nice and golden. Add an extra drizzle of oil or two as needed throughout this process as the tempeh doesn’t release fat to help out.

    Cooked and seasoned tempeh in a serving bowl

    Once the tempeh is nice and golden, it’s time for the spices. What I used here in these tempeh tacos (and what I always use for tacos) is my homemade taco seasoning blend. These dried herbs and spices are always on hand in my house and this is an easy mix to customize to your liking.

    It has a little zip from the cayenne, but you can omit it or add more if you’re into heat. And I *love* the smokiness from smoked paprika, but if you don’t have it and would rather not buy it, regular would work fine too. Same goes for all the ingredients, really – totally zhush it to make it your own.

    I’ve linked to the seasoning above, but I’ve also included the ingredients and quantities in the recipe card below for convenience.

    Once the taco seasoning is scattered over the browned tempeh, pour in the water! Just like in my how to make taco meat post, one step I always always do is to add water to the skillet and let it cook out. This process evenly disperses the seasoning to coat each crumble, and ensures the meat/faux-meat is extra juicy.

    Assembled tacos on a marble serving board

    Vegan taco meat and toppings

    And there you have it – a big bowl of vegetarian/vegan taco meat ready for taco assembly. The tempeh tacos you see in these photos all feature vegan toppings, and provided a great mix of creamy, crunchy, fresh, and roasty textures and flavors to make these tempeh tacos one satisfying meal. I’ve used:

    • Crunchy vegetables, such as onion, red cabbage, and jicama strips
    • Bright/creamy fruits (even though I want to call them veggies) like sliced cherry tomatoes and avocado.
    • Cilantro
    • Skillet roasted corn. So easy! First heat a little bit of olive oil in a skillet over medium heat, then add fresh or canned/drained corn kernels. Season with salt and pepper (or whatever you like) and cook for ten minutes or so, stirring everything up periodically, until all the kernels are roasty to your liking.
    • Dairy-free spiced yogurt drizzle. I took plain dairy-free yogurt (Kite Hill is my leading favorite brand, also not sponsored) and added a little bit of lime juice, a few dashes of hot sauce, smoked paprika, salt, and pepper. Usually I don’t even measure, just whatever looks and tastes right.

    Tacos filled with tempeh, onion, tomatoes, cabbage, corn, cilantro, and more standing next to one another on a serving board

    Recipe notes

    • This recipe makes a fair amount of tempeh taco filling. Halving all of the ingredients would use just one 8-ounce package of tempeh and would still yield a good 3-4 servings.
    An overhead shot of assembled tempeh tacos featuring tomatoes, cilantro, a spicy non-dairy yogurt drizzle, roasted corn, onions, cabbage, and more.

    Tempeh Tacos

    Tempeh tacos feature easily prepped vegan taco meat seasoned with a balanced and smoky homemade taco seasoning. These vegetarian/vegan tacos make such a hearty dish perfect for Meatless Monday, Taco Tuesday, or any day of the week!
    0 from 0 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Southwestern
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 145kcal
    Author: Alyssa

    Ingredients

    Tempeh:

    • 2 1/2 tsp chili powder
    • 1 1/4 tsp ground cumin
    • 1 1/4 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp salt
    • 1 tsp ground black pepper
    • 3/4 tsp dried oregano
    • 1/2 tsp smoked paprika
    • 1/4 tsp ground cayenne pepper
    • 4 tsp olive oil, or your preferred cooking oil (extra as needed)
    • 2 8-oz packages tempeh, crumbled
    • 1 cup water

    Serving (suggestions):

    • Tortillas or taco shells
    • Avocado slices
    • Onion, diced
    • Salsa (or chopped tomatoes)
    • Chopped cilantro
    • Lettuce, sliced
    • Red cabbage, sliced
    • Roasted corn (see steps below)
    • Spiced dairy-free yogurt drizzle (see steps below)
    Prevent your screen from going dark

    Instructions

    • Add chili powder, cumin, garlic powder, onion powder, salt, pepper, and oregano, smoked paprika, and cayenne to a small bowl and stir to combine. Set aside for now.
    • Add olive oil to a large skillet set over medium heat. Once the oil is heated, add the crumbled tempeh. Cook for 10 minutes, stirring occasionally, or until the tempeh is golden-brown. Add an extra drizzle or two of olive oil as needed as the tempeh cooks.
    • Scatter the taco seasoning over top of the crumbled tempeh in the skillet, stir it up, then pour in the water. Give everything a stir to coat, then reduce the heat to low-medium to simmer for a few minutes. Once the water has reduced, remove from the heat and serve alongside your favorite taco toppings.

    Notes

    The nutritional info provided is an estimate for one-sixth of the tempeh taco meat mixture. It doesn't include taco shells or additional toppings as there's way too much variation.
    Roasted corn: Add 1 tbsp olive oil to a skillet set over medium heat. Once heated, add fresh or canned/drained corn kernels and season with salt and pepper. Cook, stirring it up occasionally, for 10 minutes, or until corn is roasted to your liking.
    Dairy-free yogurt drizzle: I don't usually measure when I make this, but the drizzle you see here is dairy-free yogurt mixed with lime juice, hot sauce, smoked paprika, salt, and pepper. Lots of different flavor directions to take this one.
     

    Nutrition

    Calories: 145kcal | Carbohydrates: 8.6g | Protein: 11.2g | Fat: 7.3g | Saturated Fat: 1g | Sodium: 403mg | Potassium: 211mg | Fiber: 6.4g | Sugar: 0.1g | Calcium: 78mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @MySequinedLife or tag #MySequinedLife!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Previous Post: « Instant Pot Split Pea Soup
    Next Post: Sausage and Spinach Lasagna Rolls »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of a woman smiling with a text overlay reading well, hey there Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to some serious desserts. All with the occasional cocktail recipe thrown in for good measure, too. ♥ Learn more →

    As Featured In…

    A collage of publication logos.

    Join the email newsletter to receive five game-changing, reader favorite recipes straight to your inbox.

    Tried and True

    Easter Desserts

    A sliced loaf of lemon yogurt cake on a marble tray.

    Lemon Yogurt Cake

    A slice of sour cream cheesecake

    Sour Cream Cheesecake

    Pound cake served on a marble board with a tea towel in the background

    Vanilla Chai Pound Cake

    Pound cake trifle in a large glass bowl.

    Salted Honey White Chocolate Pound Cake Trifle

    A piece of crumb cake being lifted out of its baking dish by a spatula to serve

    Chocolate Chip Banana Crumb Cake

    Two mini lava cakes on a plate with a bite removed from the front cake to show the filling.

    Mini Chocolate Orange Lava Cakes

    Popular Recipes

    An Instant Pot filled with shredded buffalo chicken with a serving spoon.

    Instant Pot Buffalo Chicken

    Peanut butter cookies on a sheet of parchment paper.

    Healthy Peanut Butter Cookies

    Turkey meatballs piled on a plate with a small bowl of marinara dipping sauce.

    Italian Baked Turkey Meatballs

    A serving bowl of collard greens.

    Southern Instant Pot Collard Greens

    Iced anise cookies lined up on a wire rack.

    Italian Anise Cookies

    Shredded cooked chicken in buffalo sauce in a slow cooker.

    Slow Cooker Buffalo Chicken

    Footer

    ↑ back to top

    About

    • About Me
    • Contact

    Policies

    • Privacy Policy & Disclosure
    • Accessibility Statement

    More

    • Recipe Index
    • Dinner Hall of Fame
    • Instant Pot Recipes
    • Air Fryer Favorites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013 - 2021 My Sequined Life