Tempeh Tacos

Tempeh Tacos!!! These vegetarian tacos are made with an easy vegan taco filling made from tempeh. They're super fast to make, healthy, and delicious, and the vegan taco meat is full of plant-based protein.

Course Main Course

Cuisine Mexican

Diet Vegetarian

Keyword Tempeh tacos, Vegan tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 198kcal

Author Katie Trant

Ingredients

Tempeh Taco Meat

8 oz tempeh crumbled
2 tablespoon extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon smoked paprika
2 teaspoon extra virgin olive oil for frying
1 large yellow onion diced
3 cloves garlic minced

Taco Fixings

soft corn or flour tortillas
shredded cabbage
avocados sliced
hot sauce and lime wedges for serving
cilantro
pickled jalapeños

US Customary - Metric

Instructions

Place the crumbled tempeh in a small bowl and drizzle with 1-2 tablespoons of olive oil.
8 oz tempeh, 2 tablespoon extra virgin olive oil
Toss to coat well, then sprinkle the cumin, oregano, and chili powder, and smoked paprika over top, and toss with the tempeh.
1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon chili powder, ½ teaspoon smoked paprika
Heat a large skillet over medium-high heat. Add 2 teaspoons of oil, and then add the diced onion.
2 teaspoon extra virgin olive oil, 1 large yellow onion
Sauté the onion for about five minutes, until it it starting to brown. Then add the garlic and sauté for 2 more minutes.
3 cloves garlic
Add the seasoned tempeh. Sauté, stirring every couple of minutes, until the tempeh is golden brown.
Remove the tempeh from the skillet and into a bowl.
Now you can use the still warm skillet to warm your tortillas (you can also do this in the oven) if you like.
soft corn or flour tortillas
To assemble the tacos, sprinkle a bit of shredded cabbage onto a warmed tortilla. Top with tempeh, avocado slices, and salsa. Serve with hot sauce and a wedge of lime. Enjoy!
shredded cabbage, avocados, hot sauce and lime wedges for serving, cilantro, pickled jalapeños

Notes

Nutrition values are an estimate only.
Nutrition calculation is based on six tacos made with corn tortillas.
The number of tacos you get out of this recipe will vary depending on how much filling you prefer to use per tacos. For me it made six nice-sized tacos, and I found two tacos per person to be a good serving size.

Nutrition