Easy Tempeh Tacos

5 from 2 votes

Make protein-rich marinated tempeh tacos with crisp lettuce, Pico de Gallo, and lime for a quick, easy, delicious, and satisfying meat-free meal!

Prep Time30

Cook Time15

Total Time45

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings: - 6

Calories: 228kcal

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.

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.