Easy Vegan Tempeh Tacos

5 from 1 vote

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

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 169kcal

10 ounces tempeh 1 block
5 cups vegetable broth depending on pan depth
1 tablespoon soy sauce or Tamari
1 medium onion diced
1-2 medium jalapenos diced, 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 medium corn tortillas
Taco toppings like shredded lettuce diced tomatoes, chopped red onion, pico de gallo, vegan sour cream, black olives, or avocado.

Crumble or dice the tempeh into small, bite-sized pieces.
Place the tempeh into a pan, cover with 5 cups of vegetable broth and 1 tablespoon of tamari (or soy sauce), and simmer for 20 minutes.
While the tempeh simmers, get all your taco fixings ready.
Drain the crumbles and press the sides of the colander to get as much liquid out as possible.
Heat a large skillet or frying pan to medium-high heat. Sauté the onion and jalapenos for 2-3 minutes until they soften.
Add the tempeh crumbles and cook for another 5 minutes to firm up a bit. This will help to get any remaining moisture out.
Stir in the tomato paste, maple syrup, soy sauce, and spices. Heat for a few minutes to combine the ingredients.
Assemble the tacos by adding tempeh taco meat to warm corn tortillas and topping them with lettuce, tomato, hot sauce, or other favorites.

Nutritional information includes tempeh taco meat and 8 corn tortillas.
Use the date on tempeh as your guide for freshness. It is usual for tempeh to have a few black or gray spots, as this results from the fermentation process.
Tempeh crumbles can be made 3-4 days ahead and refrigerated. You can also make tempeh taco meat and freeze it for future use.