Go Back
–+ servings
Tempeh asada tacos with mango salsa and lettuce on a white plate.
Print Recipe
5 from 1 vote

Vegan Tempeh Carne Asada Tacos

Vegan tempeh carne asada tacos with high-protein tempeh crumbles, traditional carne asada spices, and Mexican beer for an easy and delicious plant-based taco dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 8
Calories: 138kcal
Author: Denise Perrault

Ingredients

  • 8 ounces tempeh
  • 4 cups vegetable broth or 2 vegetable stock cubes + 4 cups water
  • 1 tablespoon soy sauce use Tamari or liquid amino acids for gluten-free
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup beer Mexican-style beer or vegetable broth
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • 8 medium corn tortillas
US Customary - Metric

Instructions

  • Slice the tempeh into quarters and crumble or dice it into small, bite-sized pieces. Place the tempeh along with 4 cups of vegetable broth and 1 tablespoon of soy sauce or Tamari into a medium saucepan.
  • Bring the broth to a simmer, cover the pan, and simmer the tempeh for 20 minutes.
  • Drain the tempeh into a colander or large strainer and shake the crumbles to release any excess moisture. Use the back of a spoon or rubber spatula to gently press the crumbles to help them dry.
  • Heat a large skillet or frying pan to medium-high heat and add the tempeh. Fry the crumbles for 1-2 minutes until they firm up and brown a little.
  • Stir in 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1 teaspoon garlic powder. Mix to coat the tempeh crumbles.
  • Then add 1 cup of beer, 1 teaspoon of soy sauce, and 1 tablespoon of lime juice. Simmer until most of the liquid is absorbed (about 15 minutes). Take it off the heat and cover until you are ready to assemble the tacos.
  • Serve with warm corn tortillas (see notes to make crispy taco shells) and your favorite taco toppings.

Notes

  • Simmered tempeh crumbles can be made ahead and stored in the refrigerator for 2-3 days before you make the vegan carne asada.
  • Store leftover tempeh asada in an airtight container in the refrigerator for 3-4 days or freeze for 3 months.
  • For quick, oil-free, crispy taco shells, heat the oven to 400 F (200 C) and fold corn tortillas over the bars in the oven rack to form a taco shell. Bake for 1-2 minutes until they are firm and crispy.

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 670mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 674IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 2mg