tempeh tacos

These smoky and savory Tempeh Tacos are loaded with seasoned tempeh and a variety of toppings. Whip them up ahead of time for an easy weeknight meal!

Tempeh Tacos

tempeh

olive oil

yellow onion, diced small

soy sauce

cumin

smoked paprika

chili powder

garlic powder

cayenne pepper (1/8th teaspoon)

tomato paste

water

corn or flour tortillas

chopped lettuce

tomatoes

avocado slices

salsa

Vegan Nacho Cheese (or vegan shredded cheese)

Vegan Sour Cream

Remove the tempeh from the packages, and cut into a few rough pieces. Place in a food processor, and pulse several times until it&#039;s a bit crumbly. Don&#039;t over process into a paste! Alternatively, you can grate it or chop it small.

In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.

Add the tempeh and sauté for about 5 minutes, until the tempeh is golden.

Now add the soy sauce, cumin, smoked paprika, chili powder, garlic powder, cayenne pepper, tomato paste and water. Stir well and bring to simmer. Cook for about 5 minutes, stirring constantly. If the mixture gets too dry, add a little bit of water until the consistency is just right.

Serve in warm tortillas with desired toppings. Enjoy!

These tempeh tacos will make everyone happy - including meat eaters! Lightly seasoned tempeh crumbles are fried until crispy, then layered into tortillas with homemade avocado crema and quick pickled vegetables. They&#039;re ready in just 40 minutes!

Fresno chile peppers

shallot, (sliced as thinly as you can)

(125 mL) distilled white vinegar

maple syrup

Kosher salt

(8-ounce 227 grams) blocks of tempeh

avocado oil, (or other neutral-flavored high-heat oil)

tamari or soy sauce**

lime juice

avocado

(60 grams) vegan sour cream

garlic cloves, (roughly chopped)

lime juice****

(12 grams) cilantro leaves and tender stems

salt

black pepper

corn tortillas

cilantro, (chopped (optional))

Lime wedges ((optional))

Pickle the vegetables. In a small jar (about 8 ounces or 240 mL), combine the chile peppers, shallot, vinegar, maple syrup, and sprinkle with a couple pinches of salt. Seal and set aside to macerate while you make everything else (at least 15 minutes). Be sure to gently shake the jar a few times for even distribution.

Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).

Open some windows for ventilation and line a large surface with a few paper towels.

Cook the tempeh. Heat a 12-inch (or larger) nonstick frying pan with the avocado oil over medium-high to high heat until it just starts to smoke. Add the tempeh and arrange it in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss and continue cooking for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay).

Transfer the tempeh to a paper-towel lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it all to a bowl. Add in the soy sauce and lime juice, and toss to coat the tempeh.

While the tempeh is cooking, make the avocado crema. In a food processor bowl, add the avocado flesh, sour cream or yogurt, lime juice, cumin, cilantro, ½ teaspoon kosher salt, and several cracks of pepper. Blend until smooth and creamy, scraping down the sides as you go. Season to taste, adding more lime juice or salt and pepper as desired.****

Char the corn tortillas. If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots. Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.

Assemble the tacos. Dollop some crema onto each charred tortilla and spread out. Top with fried tempeh and spoon some pickled shallots and peppers on top, adding a spoon of the pickling liquid onto each taco. If desired, sprinkle a bit of cilantro onto each taco, and if you have a leftover lime, serve the tacos with lime wedges.

https://content.jwplatform.com/videos/K4KPnjtn.mp4

These tempeh tacos will make everyone happy - including meat eaters! Lightly seasoned tempeh crumbles are fried until crispy, then layered into tortillas with homemade avocado crema and quick pickled vegetables. They're ready in just 40 minutes!

Enjoy delicious vegetarian fajitas, perfectly marinated in a spice and citrus mixture for an authentic taste even without the meat. Plant-based goodness at its best.

Vegetarian Fajitas No Meat Tacos

Olive Oil

Soy Sauce

Mexican Oregon

Dark Red Chili Powder

Ancho Chile Powder

Cumin

Garlic Powder

Onion Powder

Black Pepper

Salt (fine, optional)

Orange (Juice only, about 1/4 cup)

Limes (Juice only, about 3 tablespoons)

Red Bell Pepper (thinly sliced)

Onion (thinly sliced)

Tempeh (used Lightlife Tempeh Original)

Corn Tortillas

Whisk together all marinade ingredients in a small bowl or jar.

Cut tempeh into 1/4&quot; - 1/2&quot; pieces.

Place tempeh slices in a ziploc bag. Pour in the marinade and rotate carefully to ensure all pieces have marinade. Place flat in the refrigerator. Allow to marinate 2 hours or overnight, up to a total of 24 hours, if desired.

Place two tablespoons oil in skillet and heat on medium. Add thinly sliced bell pepper and onions. Cook until softened, about 5-7 minutes. With tongs, remove to a plate and set aside.

If you plan on heating the tortillas in the skillet, use the same skillet and tongs to heat one at a time then set aside. Add more oil, as necessary, to keep things from sticking.

Place marinated tempeh in skillet and heat on medium until it&#039;s crispy on the edges and a little blackened in bits or lines are visible if using a grill pan. Turn after about 3-5 minutes to cook the reverse side. Once ready, remove with tongs. Discard remaining marinade.

Serve immediately.

Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne &amp; Dan Shannon.

8 oz package tempeh

garlic (minced)

Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)

jalapeño (diced)

–4 tsp chili powder (2 was plenty for us!)

tsp cumin

onion powder

oregano

chipotle pepper

cip Bragg's liquid aminos

onion

green bell pepper (diced)

salt + pepper (to taste)

olive oil mister

liquid smoke

–8 hard taco shells

vegan cheese

Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges, and anything else you like on your tacos!

Make these BBQ Tempeh Tacos with Pineapple Coleslaw are a quick, tasty, and refreshing plant-based dinner! Made with wholesome ingredients &amp; big flavor. 

BBQ Tempeh Tacos with Pineapple Coleslaw

¼ small head green cabbage, finely shredded (2-3 cups)

¼ red onion, thinly sliced

jalapeño, seeds removed and diced

shreeded carrot

pineapple,

cilantro, stems and leaves finely chopped

lime

white vinegar

corn tortillas (or tortilla of choice)

½ batch Fuss-Free BBQ Tempeh, pan-cooked or grilled

Pineapple Coleslaw, above

Lime wedges and fresh cilantro,

Prep the Coleslaw: 

Add all ingredients to a large bowl and toss until well-combined. Set aside; let sit for at least 15 minutes before serving.

Heat the Tempeh and Tortillas

 Cook the BBQ Tempeh according to the recipe instructions, if you have not already done so. While the tempeh is simmering, warm the corn tortillas. You can do this in the microwave, or on the stovetop:

Electric Stovetop

Bring a non-stick pan to high heat and cook each side of the tortilla for 15 &#8211; 20 seconds, until the edges start to crisp and the tortilla is warm and pliable

Assemble

place the pineapple coleslaw in the center of each tortilla, then top with 1-2 pieces of BBQ tempeh. Garnish with fresh cilantro, then serve warm with a lime wedge.

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.&nbsp;

oz tempeh (crumbled)

Tbsp extra virgin olive oil

tsp chili powder

tsp smoked paprika

tsp extra virgin olive oil (for frying)

soft corn or flour tortillas

cabbage

avocados (sliced)

hot sauce and lime wedges

cilantro

pickled jalapeños

Place the crumbled tempeh in a small bowl and drizzle with 1-2 tablespoons of olive oil.

Toss to coat well, then sprinkle the cumin, oregano, and chili powder, and smoked paprika over top, and toss with the tempeh.

Heat a large skillet over medium-high heat. Add 2 teaspoons of oil, and then add the diced onion.

Sauté the onion for about five minutes, until it it starting to brown. Then add the garlic and sauté for 2 more minutes.&nbsp;

&nbsp;Add the seasoned tempeh.&nbsp;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.&nbsp;

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!

Wow these tacos are amazing!!  Thanks so much for a wonderful recipe

These look delicious! And that salsa!? Yum! Can’t wait to try them!

Thanks for this recipe. I've been trying to figure out how to eat some more Tempeh rather than tofu and didn't really know what to do with it. So excited to try these.

Love your updated photos, Katie. :-) They jump off the page and say "make me now!" Pinning and hoping to make very very soon.

These were so fresh tasting and delish! I made them with corn tortillas, and next time I'm going to try flour tortillas. I had salsa left over and have been pouring it over my breakfast eggs. The salsa alone is yumm-o. Definitely a different take on tacos.

I am in love with this! No matter how you say it, these tempeh tacos are look and sound so fab. The last time I did anything with tempeh it was tempeh jalfrezi (not blogged it yet. I think the pictures are from last year!). Tempeh needs help and spices and salsa are just the trick. A good selling job for poor old ugly tempeh ;-)

Tempeh tacos are made from Baja citrus-marinated tempeh, grilled to perfection and topped with fresh pineapple salsa, live lettuce and cool slices of avocados.

Mexican Beer (I used Corona Beer)

orange

Tablespoons red wine vinegar

cayenne pepper

Roma tomatoes (diced)

jalapeño pepper (deseeded, deveined and diced)

red onion (diced)

pineapple

Flour or corn tortillas

avocado (sliced thin)

lettuce

Combine all ingredients in a measuring cup and whisk together.

Remove tempeh from the package and cut it into 2 pieces.

Place both pieces of tempeh into a medium-sized pan and cover with water.

Bring to a boil, and boil for 10 minutes.

Drain tempeh and place half the marinade in a refrigerator safe container.

Add half the marinade to the base of the container.

Then, add both pieces of tempeh and cover with the remaining marinade.

Refrigerate overnight, allowing tempeh to absorb the flavors of the marinade.

BAJA CITRUS MARINADE/PREPARING TEMPEH

Combine all the ingredients in a bowl, and stir.

Cover and refrigerate until ready to use.

PREPARE THE PINEAPPLE SALSA

Preheat the grill to 400 degrees

It is all about cooking it low and slow.

Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.

Reserve the Baja citrus marinade in the container.

Cook 8 minutes on each side, using a spatula to flip pieces.

Put tempeh back into the container for an extra coating of citrus Baja marinade.

Slice the tempeh into thin strips for the tempeh tacos (wait until cooled)

Heating the tortillas

The tortillas can be warmed on the stove in a skillet on medium-low heat.

For quick and easy warming, place tortillas, wrapped in aluminum foil, in a 300-degree oven for 15 minutes.

constructing tempeh tacos

Place a warm tortilla on a flat surface, place a lettuce layer, and a few slices of grilled tempeh.

Add a generous amount of pineapple salsa.

Now, add a couple of thin slices of avocado.

Serve with Mexican rice, black beans,  vegan sour cream, or vegan Coleslaw with Avocado and Cilantro with Avocado and Cilantro.

GRILLING TEMPEH

These chorizo tempeh tacos make the perfect alternative when you&#39;re craving something tasty but want to skip the meat. Packed with protein, tempeh makes a satisfying (and delicious) alternative to ground meat.

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Top 9 tempeh tacos recipes from across the web

The most viewed tempeh tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tempeh Tacos

Tempeh Tacos

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Tempeh Tacos

BBQ Tempeh Tacos with Pineapple Col...

Tempeh Tacos

Tempeh Tacos

Chorizo Tempeh Tacos

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The most viewed tempeh tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine