You are currently viewing Tacos de Tempeh (Plant based)

Tacos de Tempeh (Plant based)

Tacos de tempeh are tacos made with tempeh, a plant-based protein made of fermented soybeans. Tempeh is crumbled and sautéed to create a texture that mimics meat, making it an ideal filling for tacos. The tempeh is typically seasoned with a blend of spices, such as cumin, chili powder, and smoked paprika, and can be flavored with additional ingredients like liquid smoke or lime juice. Tacos de tempeh can be served with a variety of toppings, such as shredded cabbage, salsa, jalapeños, and avocado

Key takeaways

  • Who this meal appeals to: Vegetarians, vegans, and meat-lovers exploring plant-based diets.
  • Estimated duration: Preparation: 15 minutes, Cooking: 10 minutes.
  • Nutrition facts: Rich in protein, fiber, and prebiotics, low in fat.

About this recipe

This recipe is a tribute to the versatility of plant-based ingredients, spotlighting Tempeh’s potential to stand as a hearty meat substitute. Tempeh, with its firm texture and mild, nutty flavor, marries well with a variety of spices, soaking them up to deliver a burst of flavors with each bite. The savory spices combined with the meat-like texture of Tempeh can make a convert out of any meat lover, showcasing the boundless possibilities of vegetarian cuisine.

Equipment Required

  • Skillet or frying pan
  • Food processor (optional, for crumbling tempeh)
  • Knife and chopping board


  • 1 block of tempeh
  • 1 tablespoon olive oil
  • ¼ yellow onion, diced
  • 1 jalapeño, diced
  • ¼ cup low sodium soy sauce
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • Black pepper, to taste
  • Tortillas, to serve


  1. Begin by crumbling the tempeh into a coarse texture using your hands or a food processor.
  2. Heat olive oil in a skillet over medium heat. Add the diced onion and jalapeño, sautéing until translucent.
  3. Stir in the crumbled tempeh, followed by soy sauce, cumin, chili powder, garlic powder, and black pepper. Cook for about 7-10 minutes until the tempeh is golden and crispy.
  4. Warm the tortillas on the skillet for about 30 seconds on each side or until they are soft and pliable.
  5. Load the tempeh mixture onto the tortillas. Garnish with your choice of toppings such as fresh cilantro, diced tomatoes, shredded lettuce, and a drizzle of lime juice.

Side Dishes

Consider pairing Tacos de Tempeh with traditional Mexican sides like guacamole, salsa, refried beans, or a vibrant corn salad.

Storage Options

Store leftover tempeh filling in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Ingredient Substitutes

  • Tempeh: If tempeh is unavailable, tofu or seitan can serve as substitutes, though they offer different textures and flavors.
  • Soy Sauce: Tamari or coconut aminos are great alternatives for a soy-free or gluten-free option.

Alternatives to this Meal

  • Tacos de Pibil de Pollo: A chicken-based taco recipe with a unique achiote paste and citrus marinade.
  • Tacos de Chuleta: Featuring succulent pork chops, perfect for those craving a meaty taco.

A number of taco recipes can be found on this page.


This Tacos de Tempeh recipe is a delightful venture into the expansive world of plant-based cuisine. Its satisfying texture and robust flavor profile, courtesy of a rich blend of spices, make it a worthy contender on any taco night – proving that vegetarian options can stand toe to toe with their meat-based counterparts!