The reasons you’ll LOVE these tempeh tacos!
- This recipe is easy. The method is straightforward: sauté onion and garlic, crumble the tempeh, mix in the spices and cook until heated through.
- Great for serving a crowd. The recipe scales easily — double, triple, or more — and taco night is always a crowd-pleaser.
- Versatile serving options. Use this seasoned tempeh for tacos, nachos, taco salads, stuffed sweet potatoes, casseroles, and more.
- Healthy tacos. These tempeh tacos use just tempeh, onion, garlic and seasonings. Tempeh is high in protein, making these a nutritious meatless option.
- Great texture. If tofu’s texture hasn’t won you over, try tempeh — it offers a firmer, meatier bite that holds up well in savory recipes.
These Tempeh Tacos should be on your rotation — they’re quick, satisfying and full of flavor. If you haven’t tried tempeh yet, this is an excellent way to discover it.
I discovered tempeh about a year ago and quickly became a fan. Unlike tofu, tempeh has a denser, chewier texture that makes it a great stand-in for ground meat. I first started experimenting with crumbled tempeh in sauces and then realized how well it works as a taco filling.
Enter: Tempeh Tacos!
What is Tempeh?
Tempeh is a fermented soybean product formed into a firm cake. It has a hearty texture that can be sliced or crumbled and absorbs marinades and seasonings very well. Nutritionally, tempeh is rich in protein and fiber, making it a solid plant-based meat alternative.
Raw tempeh is fairly mild, but when seasoned and cooked it develops great flavor. It’s especially useful in recipes that benefit from a meaty texture without animal ingredients.
My favorite brand of tempeh:
I usually buy Trader Joe’s tempeh — it’s affordable and tasty — but Lightlife tempeh is another reliable option. Either works well in this recipe.
Ingredients for tempeh tacos
This tempeh taco “meat” uses simple pantry staples and basic spices.
- Olive oil: for sautéing the onion and garlic.
- Onion + garlic: diced onion and minced garlic build the base flavor.
- Spice blend: a homemade mix of cumin, chili powder, paprika, oregano, salt and pepper makes the filling more flavorful than most packaged mixes, though store-bought taco seasoning works in a pinch.
- Tempeh: one 8-ounce block yields about four servings of taco filling.
- Water: a small amount helps the spices coat the crumbled tempeh and creates a slightly saucy texture as it reduces.
How to make tempeh tacos:
These tacos come together in one skillet and take under 20 minutes from start to finish. Minimal chopping and easy steps make it a perfect weeknight meal.
1. Heat oil in a medium pan over medium heat. Add diced onion and cook for about 5 minutes until translucent.
2. Add minced garlic and cook for 1 minute. Crumble the tempeh into small pieces, stir in the spices and pour in the water. Mix to combine and cook for about 5 minutes, until the tempeh is heated through and the water has been absorbed or reduced.
3. Spoon the seasoned tempeh into warm tortillas and top as you like, or serve over greens for a taco salad.
Give these Tempeh Tacos a try — they’re simple, flavorful, and satisfying. If you enjoy them, try tempeh fajitas next for another easy tempeh dinner option.
Please let me know if you make these Tempeh Tacos and how you like them — leave a comment or tag @foodwithfeeling on Instagram.
See the video
Tempeh Tacos
Top them however you like for a tasty meatless taco night the whole family can enjoy.
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon oregano
- ¼-1 teaspoon paprika, according to taste and desired spiciness
- 8 ounces tempeh, block
- ¼ cup water
Instructions
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Heat oil in a medium pan over medium heat. Once hot, add the onion and cook about 5 minutes until translucent.
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Add the garlic and cook 1 more minute.
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Crumble the tempeh into small pieces, add the spices and the water, then stir to combine. Cook about 5 minutes until heated through and the liquid has reduced.
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Serve with your favorite taco toppings and enjoy.
Notes
- Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze: Cool completely, transfer to a freezer-safe bag or container, and freeze up to 2 months.
- To reheat: Thaw in the refrigerator before reheating on the stovetop or in the microwave until heated through.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.