Easy Vegan Tempeh Tacos with Seasoned Taco Meat

Name: Easy Vegan Tempeh Tacos
Prep time: 10 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 block tempeh (8-10 ounces); 5 cups vegetable broth (depending on pan depth); 1 tablespoon soy sauce or Tamari; 1 medium onion, diced; 1 – 2 diced jalapenos (remove the seeds if you want less heat); 3 tablespoons tomato paste; 1 teaspoon maple syrup; 1 tablespoon soy sauce; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon oregano; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 8 corn tortillas; Taco toppings like shredded lettuce, diced tomatoes, chopped red onion, pico de gallo, vegan sour cream, black olives, or avocado.

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Easy vegan tempeh tacos with seasoned taco meat with our original taco seasoning and an excellent source of plant-based protein.

Add corn tortillas and your favorite toppings, and you’ve got an undeniably delicious taco dinner.

Two corn tacos with tempeh taco meat, lettuce, hot sauce, and red onions.

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Why You'll Love this Recipe
Ingredients, Notes, and Substitutions
Step-by-Step Instructions
Meal Prep
Recipe variations
Storage / Freezing / Reheating
Frequently Asked Questions
More Tempeh Recipes

Why You'll Love this Recipe

Our tempeh recipes use a fool-proof method for cooking, softening, and flavoring tempeh crumbles so they can easily replace ground meat in recipes like mushroom stroganoff, tempeh asada, and more.
Skip the packets and use our quick, homemade taco seasoning mix that gives you complete control of the ingredients and spiciness.
Own your tacos! Add traditional toppings like lettuce and tomatoes, vegan sour cream, cashew cream, avocado or guasacaca, pico de gallo, or hot sauce. You are only limited to the size of those warm tortillas you are filling.
Bulk out tempeh taco meat with black beans for a double-protein fix. Make a double batch; taco night can extend into the next day.

Ingredients, Notes, and Substitutions

Tempeh. Tempeh is made from fermented soybeans that are preserved in block form. It has a chewy texture that is closer to ground meat than tofu. Depending on the brand, it may contain some whole grains, rice, and even other beans (). For this reason, look at labels when you buy it to ensure it is gluten-free if that’s important to you.

Simmering liquid. I use a mixture of vegetable broth and soy sauce or tamari to soften tempeh so it readily absorbs flavors. Simmering also removes the bitter taste of tempeh.

Onions and jalapeno. A base of yellow or red onion plus 1-2 jalapenos is fried with tempeh and seasonings.

Tomato paste. Add a savory-sweet flavor of tomato paste (tomato puree).

Chili powder. I use homemade chili powder, but that isn't a requirement for this recipe. You can also use a pinch of cayenne pepper or red chili flakes to replace chili powder.

Smoked paprika. To add a smokey flavor and a dash of spice. Chipotle powder or chipotle chili powder has a similar, smoky flavor. If you use chipotle chili powder, you may not need the chili powder paprika combination.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Step-by-Step Instructions

Step 1: Crumble the tempeh or cut it into small pieces. Add it to a large saucepan with vegetable broth and soy sauce. Simmer for 20 minutes.

Simmered tempeh crumbles are pressed in a colander.

Step 2: Drain the tempeh and press it with the back of a spoon.

Simmered tempeh crumbles are added to cooked onions and jalapenos.

Step 3: Sauté the onions and jalapenos in a frying pan. Add the tempeh and let it brown.

Spices are sprinkled over crumbled tempeh with onion and jalapenos.

Step 4: Stir in the tomato paste and spices.

Pro Tip: To retain the meaty texture of tempeh, use your hands to crumble the tempeh or cut it into small cubes. A food processor will grind it too small, making the resulting crumbles mushy after simmering.

Black skilled filled with tempeh taco meat

Meal Prep

Make the simmered tempeh 3 days ahead of time. Make several batches of crumbled tempeh and freeze them for future use.

Corn tortillas can also be made ahead (if you make homemade). Store them in an airtight container, so they stay fresh and moist.

Recipe variations

Once you know the basics of making vegan taco meat from tempeh, there is no limit to the variety of tacos, burritos, or Mexican bowls you can make. These easy vegan tacos can be transformed into a quick taco salad with a smattering of tortilla chips and chipotle avocado dressing. Yum!

The recipe presented here is just a sampling. Here are a few flavor ideas you might consider:

Lime juice
Buffalo hot sauce or sriracha barbecue sauce
Diced chipotle chilis in adobo sauce
Replace fresh jalapenos with pickled or Escabeche
Sriracha dipping sauce for Asian-style tacos
Curry powder or garam masala with tomato paste for Indian-style tempeh tacos

Storage / Freezing / Reheating

Store leftover tempeh taco meat in an airtight container for 4 days. You can freeze it for several months. Allow it to thaw before reheating.

Just heat a large skillet to medium heat and add the tempeh filling. Stir until it is heated through. The tempeh mixture will stay moist, so there's no need to use olive oil for reheating.

A corn tortilla wrapped around tempeh taco meat, lettuce, and hot sauce.

Frequently Asked Questions

Are black or gray spots on tempeh safe to eat?

Tempeh is a fermented product, and it’s common to discover a few gray or black spots when you open the package. These are safe to eat. Use the package date as a guide for freshness.

Does tempeh need to be cooked before eating?

Unlike tofu, store-bought tempeh should always be cooked before eating. This can include making tempeh crumbles (simmering it), frying, or baking.

Does tempeh have a strong flavor?

Tempeh has a distinctive nutty flavor that is slightly bitter due to fermentation. Simmering sliced or crumbled tempeh releases the bitterness and softens it, so it more readily takes on seasonings and marinades.

Is tempeh healthier than tofu?

Although tempeh and tofu are soy products, they are entirely different vegan protein sources. Tempeh has twice the grams of protein as tofu, and fermentation makes it easier to digest. A block of tempeh is firmer with a unique flavor, whereas tofu comes in various textures. Both products are good options for alternatives to animal products.