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Tempeh Tacos on a plate

Vegan Tempeh Taco Recipe

These Vegan Tempeh Tacos are perfectly seasoned and flavorful. They make a hearty Meatless meal for busy weeknights or a healthy option for summer entertaining. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 208kcal
Author Iryna


For the Tempeh

For the tacos

  • 8 tortilla
  • 2 1/2 c red cabbage shredded
  • 8 tbsp vegan sour cream or queso sauce
  • 1/2 c cilantro


  • Cover the bottom of a medium saucepan with 2 inches of water. Set the saucepan over medium heat and bring to a simmer. Arrange the tempeh cubes in a steamer basket. Set the steamer basket in the saucepan and cover with the lid. Steam the tempeh for 10 minutes.
  • Meanwhile, in a medium bowl whisk chili powder, smoked paprika, cumin, coriander, oregano, garlic powder, vinegar, water, 1 tbsp of oil, Tamari and Maple syrup.
  • Add steamed Tempeh into a bowl and use a fork to crumble it into small "ground meat like" pieces. (see Note 1)
  • Heat 1 tbsp of olive oil in a 12-inch skillet and over medium heat. Add Tempeh along with all the spice mix and cook stirring occasionally for 10 minutes. If Tempeh starts to stick, add 2-3 tbsp of water.
  • Heat the tortillas over an open flame or in a dry pan.
  • Spoon 1 tbsp of Vegan queso sauce in the center of Tortilla. Add about 1/3 cup of cooked Tempeh, 1/3 cup of shredded cabbage and 1 tablespoon of cilantro. Drizzle with more queso sauce if desired and serve warm.


Note 1
At this point you can either leave Tempeh to marinate or cook right away.
I always prefer giving it at least to 2 hours to soak up the seasoning. Plus, it's very convenient to make ahead of time. Just coat tempeh in spices, place the bowl a fridge and then finish cooking just before the meal time rolls around.


Serving: 1taco | Calories: 208kcal | Carbohydrates: 20.7g | Protein: 8.6g | Fat: 12.6g | Sodium: 242mg | Potassium: 252mg | Fiber: 4.7g | Sugar: 2.7g | Calcium: 109mg | Iron: 2mg