These vegan tempeh tacos are simple to prepare with everyday ingredients for a fast, satisfying meal the whole family will enjoy. The quick pickled onions and garlic-lime cashew crema are optional but add brightness and creaminess. If you prefer to skip them, simply make the tempeh taco filling and serve with your favourite taco toppings.
Featured Review
Delish. I used bought chipotle cashew cream but otherwise made it as written. Utterly delicious & easy.Miriam
Tempeh is a fantastic meatless option for taco night. It has a chewy, hearty texture that mimics the mouthfeel of ground meat. Crumble and season it well, and tempeh becomes a flavorful, protein-rich filling that even meat-eaters appreciate. Tofu or cooked chickpeas are good alternatives if you prefer.
Why You’ll Love Tempeh Tacos
Key reasons to try this recipe:
- Ready in about 20 minutes (allow extra time if making the cashew crema and pickled onions).
- Tempeh delivers a firm, “meaty” texture that holds up well in tacos.
- Easy to swap with tofu, chickpeas, or lentils for variation.
- Tempeh is fermented and high in plant protein.
- The taco filling can be made ahead for convenient meal prep.
WHAT IS TEMPEH?
Tempeh is a firm, cake-like block made from fermented soybeans. It has a nutty, slightly earthy flavor and a chewy texture that makes it a popular plant-based protein. Tempeh is created by fermenting cooked soybeans with a specific culture that binds the beans together and improves digestibility.
This recipe uses store-bought tempeh, which is widely available in grocery stores, usually near tofu and other plant-based products. Plain or original tempeh is ideal for seasoning and using in recipes like these tacos.
Ingredients and Substitutions
Below is an overview of the main ingredients and simple swaps. Refer to the recipe card at the end for exact quantities.
- Tempeh: Choose plain, original tempeh. Black spotting is normal. Use chickpeas, cooked lentils, or tofu as alternatives.
- Onion: White, yellow, or red onion all work; shallots are fine too.
- Bell pepper or poblano: Any colour bell pepper or a poblano adds sweetness or mild heat.
- Tomato paste: Gives concentrated tomato flavour and body; tomato sauce can be substituted in a pinch.
- Nutritional yeast: Adds savory umami. It’s commonly available in grocery stores.
- Tamari: Use soy sauce or coconut aminos if needed.
- Tortillas: Small corn or flour tortillas are fine; use gluten-free corn tortillas and gluten-free tamari for a gluten-free version.
Toppings & Variations
- Toppings: Fresh cilantro, quick pickled red onion or radish, garlic-lime cashew cream, guacamole, avocado slices, and hot sauce are excellent choices.
- Other tasty additions: shredded cabbage, black or pinto beans, refried beans, tomato, jalapeño, or shredded lettuce.
- Use the tempeh taco “meat” for nachos, burrito bowls, stuffed potatoes, or salads.
- To make crispy quesadillas or crunchy folded tacos, add the tempeh and cheese to a tortilla and pan-fry until golden and melted.
- Keep it simple: the seasoned tempeh with cilantro, onion, and a squeeze of lime is delicious on its own.
How to Make Tempeh Tacos
Before You Start: If you plan to make the garlic-lime cashew cream, raw cashews need 30–60 minutes to soak (hot water shortens the time). You can soak overnight if preferred.
Step 1: Make the quick pickled red onion or radish (optional)
Combine vinegar, sugar, and salt in a heat-safe jar. Add boiling water to dissolve, then add thinly sliced red onion or radish. Let sit 20–30 minutes to pickle; longer yields softer, more flavorful results. Store in the fridge if making ahead.
Step 2: Cook the tempeh, onion, and pepper
Heat oil in a large non-stick skillet over medium heat. Add crumbled tempeh, diced onion, and bell pepper or poblano, seasoning with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until the tempeh is golden and the vegetables are softened.
Optional: While the tempeh cooks, blend the garlic-lime cashew cream if using. Drain soaked cashews and blend with lime juice, garlic, nutritional yeast, a pinch of salt, and enough water to reach a smooth pouring consistency.
Step 3: Add seasonings
Stir in tomato paste, nutritional yeast, ground cumin, chili powder, smoked paprika, and garlic powder. Cook 3–4 minutes, stirring constantly, until the spices darken and the mixture becomes aromatic. If it starts to stick, lower the heat and add 1–2 tablespoons of water.
Step 4: Add water and finish
Pour in about ¾ cup water and cook 2–4 minutes, scraping up browned bits, until the mixture reduces and thickens. Stir in tamari (or soy sauce) and adjust salt and pepper to taste.
Step 5: Warm tortillas and assemble
Warm tortillas briefly in a pan or microwave. Divide the tempeh filling among the tortillas and top with cilantro, pickled onion or radish, cashew crema, avocado, or your preferred garnishes. Serve immediately and enjoy.
Recipe FAQs
Buy plain or “original” tempeh. It’s usually found near tofu. Avoid pre-flavoured types like tempeh bacon for this recipe unless you want their added flavors.
Yes, when you use gluten-free tamari or coconut aminos and corn tortillas. Regular soy sauce and wheat flour tortillas contain gluten.
Small black or gray spots are usually normal and come from the fermentation culture. They are safe to eat. Discard tempeh that smells off or shows unusual mold or texture.
Storing Leftovers
- Store cooked tempeh taco meat in the fridge for up to 5 days.
- Reheat in a skillet or microwave until warmed through.
- Pickled onions or radishes keep up to 5 days in an airtight container in the fridge.
- Cashew crema stores 3–4 days; it may thicken and can be thinned with a little water before serving.
If you try this Tempeh Taco recipe, please leave a comment and rating to share your feedback. Enjoy making these flavorful, plant-based tacos!
Vegan Tempeh Tacos
Ingredients
For the Tempeh Tacos
- 1 tbsp olive oil or other cooking oil
- 225 g package tempeh, crumbled into bits (8 oz)
- 1 small onion, cut into ¼-inch pieces (1 cup / 110 g)
- 1 medium bell pepper, cut into ¼-inch pieces (1 cup / 125 g)
- 3 tbsp tomato paste (58 g)
- 1 tbsp nutritional yeast (7 g)
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp tamari or low-sodium soy sauce (15 ml)
- Salt and pepper, to taste
- 8 small (4–6 inch) corn or flour tortillas, warmed
- ½ cup cilantro, roughly chopped
Quick Pickled Radish or Red Onions
- ½ red onion, thinly sliced, or 8–10 radishes, thinly sliced
- ¼ cup apple cider vinegar or white vinegar
- ½ cup water
- 1 tsp salt
- ½ tsp sugar
Garlic-Lime Cashew Cream
- ½ cup raw cashews, soaked in boiled water for 30–60 minutes (72 g)
- ¼–⅓ cup water (for blending)
- 2 tbsp lime juice
- 1 tbsp nutritional yeast
- 2 cloves garlic
- Pinch of salt
Instructions
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Pickled Radish or Onion (optional): Mix vinegar, salt, and sugar in a jar. Add ½ cup boiling water, stir to dissolve, then add the sliced onion or radish. Let pickle 20–30 minutes or refrigerate for longer storage.
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Garlic-Lime Cashew Cream (optional): Soak cashews in hot water 30–60 minutes. Drain and blend with ¼ cup water, lime juice, nutritional yeast, garlic, and a pinch of salt, adding more water to reach desired consistency.
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Cook tempeh, onion, and pepper: Heat 1 tbsp oil in a large skillet over medium heat. Add crumbled tempeh, onion, and pepper, season with salt, and cook 6–8 minutes until browned.
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Add seasonings: Stir in tomato paste, nutritional yeast, cumin, chili powder, smoked paprika, and garlic powder. Cook 3–4 minutes, stirring, until the mixture darkens and releases aroma. Add 1–2 tbsp water if it begins to stick.
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Add water and reduce: Pour in ¾ cup water and cook 2–4 minutes, scraping up browned bits, until thickened. Stir in tamari and adjust seasoning.
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Serve: Warm tortillas, divide the tempeh filling among them, and top with cilantro, pickled onion or radish, cashew crema, avocado, or hot sauce.