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Make protein-rich marinated tempeh tacos with crisp lettuce, Pico de Gallo, and lime for a quick, easy, delicious, and satisfying meat-free meal!
Why You’ll Love Tempeh Tacos
The next time you feel like a healthy yet satisfying, crowd-pleasing meal, look no further than these tempeh tacos. In just 45 minutes (marinating time included!), you can create a low-budget dish loaded with fiber, plant-based protein, and flavor.
These tacos stuff warm corn tortillas with savory, smoky, spicy marinated and pan-fried tempeh, crisp lettuce, fresh and easy Pico de Gallo, and creamy avocado-topped off with cilantro and lime. The mild flavor of tempeh perfectly takes on the flavors of the marinade, and the mix of textures and flavors is both comforting and satisfying.
Best of all, they’re meal-prep friendly and incredibly versatile, ready to load up with your favorite taco toppings. They’re a perfect addition for Taco Tuesdays and weeknight dinners in a rotation of vegan black bean tacos, tofu tacos, and vegetable fajita tacos.
Ingredients and Substitutions
Refer to the tempeh taco recipe card for the full list of ingredients and quantities.
Recipe Variations and Add-Ins
Add extra flavor and texture to vegan tempeh tacos with:
- Avocado: Sliced, diced, or easy guacamole for creaminess, healthy fats & antioxidants.
- Pickled pink onions: For sweet and tangy flavor and a crisp texture.
- Jalapeños: Fresh or pickled, thinly sliced, for heat.
- Black beans: Canned (regular or low sodium) or home-cooked. Pinto beans, kidney beans, chickpeas, or vegan refried beans would also work.
- Tofu feta cheese: For creamy, salty, tangy flavor in this tempeh tacos recipe.
- Cabbage: Add crisp shredded red cabbage alongside/instead of lettuce.
- Corn: Canned or grilled for sweet and smoky flavor.
- Fajita vegetables: For tender texture, flavor, and nutrients.
- Sauce: Like Mexican avocado crema, hot sauce, or a dollop of vegan sour cream.
How to Make Tempeh Tacos
Step 1: First, mix the soy sauce, juice of half a lime, and seasonings (cumin, paprika, oregano, chili powder, and garlic powder) in a lidded container (or Ziplock). Then, slice the tempeh into 1-inch strips and leave it to marinate for 30 minutes, though overnight is even better.
Step 2: Next, heat the oil in a large skillet over medium heat. Add the tempeh, shaking off excess marinade first, and pan-fry until golden brown all over (2-4 per side). Add the marinade, reduce the heat to a simmer, and cook into a thick, sticky sauce.
The liquid should have mostly been absorbed. If it becomes too dry, add a splash of water/broth.
Step 3: Heat the corn tortillas (read below for the top methods). To assemble the tempeh tacos, add some shredded lettuce, top with 2-3 strips of tempeh, some Pico de Gallo, cilantro, and optionally a lemon wedge/avocado slices or other favorite toppings. Enjoy!
Pro Recipe Notes
- Warm the tortillas: Don’t skip this step! Warming the tortillas makes them more pliable AND enhances the flavor of the tacos (especially when lightly charred).
- To keep the tortillas warm: Keep them covered with foil or a clean kitchen towel while you assemble the tacos, one at a time.
- To adjust the texture: Crumble the tempeh, if preferred, for a more traditional tempeh taco meat texture.
FAQs
Tempeh is a versatile, nutritious plant-based protein originating from Indonesia thousands of years ago and made from fermented soybeans (meaning plenty of gut-friendly probiotics) pressed into a firm bar.
The processing method makes it firmer and toothier than tofu, with a mild yet slightly nutty, mushroomy flavor. Plus, it’s incredibly nutrient-rich, containing 18 grams of protein and 6 grams of fiber per 3oz serving – including all 9 essential amino acids and a wide range of vitamins and minerals, like iron, calcium, vitamin B12, etc.
Along with this easy tempeh taco recipe, you might enjoy more vegan tempeh recipes like vegan kabobs with marinated tempeh, BBQ tempeh, sweet and sour tempeh, or a BBQ tempeh sandwich.
Tempeh is naturally gluten-free already so simply use tamari/coconut aminos instead of soy sauce, and make sure the tortillas are certified gluten-free for GF tacos.
For a small batch, pan-fry (in a dry skillet) the corn tortillas for 15-20 seconds per side until lightly charred (this method adds the most flavor, too).
Alternatively, wrap a stack of up to 5 tortillas in barely damp paper towels and microwave for 30-40 seconds.
For larger amounts, wrap stacks of tortillas in foil and heat them in the oven at 300ºF/150ºC for about 15 minutes.
Don’t overcook them, though, or they’ll become firm and crispy rather than flexible.
Serving Suggestions
- Easy vegan Mexican rice, rice and beans, or easy priced sweet potato
- Easy oven baked sweet potato fries
- Crunchy vegan coleslaw
- Vegan refried beans
- Side salads – like Texas caviar, mango black bean salad, roasted chili corn salsa, etc.
You can also enjoy the marinated, pan-fried tempeh in a vegan taco bowl, burrito (like this fully loaded burrito with mole sauce), or vegan taco salad.
Storage Instructions
To Store: Once assembled, enjoy the tacos immediately, before they become soggy. Store leftover tempeh in an airtight container in the fridge for up to 4 days.
Freezer: Let the tempeh cool, then store it in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Gently rewarm tempeh filling in a large nonstick skillet on the stovetop over medium-low heat or in the microwave.
Easy Tempeh Tacos
Ingredients
- 4 tablespoons of low sodium soy sauce
- ¼ cup of water
- 1 lime
- ½ teaspoon of cumin
- 1 tablespoon of paprika
- ½ teaspoon of oregano
- ½ teaspoon of chili powder
- 1 tablespoon of garlic granules
- 1 (8-ounce) package of plain tempeh
- 2 tablespoons of high heat oil
- Corn tortillas
- 1 cup of iceberg lettuce shredded
- Homemade or store bought pico de gallo
- Cilantro chopped, for garnish
- Lime wedges
- Avocado sliced (optional)
Instructions
- In a medium tupperware with a lid, the same size as the tempeh, add the soy sauce, water, juice of ½ a lime, cumin, paprika, oregano, chili powder, and garlic granules. Mix well until all spices are incorporated.
- Slice the tempeh into 1 inch strips and place them in the tupperware with the marinade. Cover with the lid and allow the tempeh to marinade for at least 30 minutes. Overnight will result in a much flavorful tempeh.
- Heat a large pan over medium heat. Add the oil and add the tempeh, but allow the tempeh to drip the marinade before placing them in the pan. Cook the tempeh until golden brown on most sides.
- Add the marinade, reduce the heat to a simmer and cook until most of the marinade is absorbed and a sticky sauce is achieved. If it gets too dry too quickly, add a splash of water.
- When ready to serve, heat the tortillas, top with some lettuce, one or two strips of tempeh, pico de gallo, cilantro, a lemon wedge, and top with a slice of avocado if using.
- Enjoy immediately or the tortilla gets soggy.
Notes
- Warm the tortillas: Don’t skip this step! Warming the tortillas makes them more pliable AND enhances the flavor of the tacos (especially when lightly charred).
- To keep the tortillas warm: Keep them covered with foil or a clean kitchen towel while you assemble the tacos, one at a time.
- To adjust the texture: Crumble the tempeh, if preferred, for a more traditional tempeh taco meat texture.
Super tasty and so easy to make. Many thanks for the recipe.
Love these tacos!