We are big fans of vegan tacos and when I don’t make Lentil Tacos or Sofrita tofu tacos, I love to make these healthy tacos with tempeh. It took us some time to enjoy the flavors of tempeh basically because I didn’t really know how to cook it. In fact, store-bought tempeh is pretty strong and earthy in flavor, and if cooked without seasoning, it’s difficult to enjoy it fully. But as soon as you find the right tempeh marinade or tempeh seasoning, it turns into the most delicious meal packed with protein, iron, and riboflavin. So if you are looking for a change to black beans in vegan tacos. let me share with you how to make tempeh tacos for your next vegan taco night. Tempeh is basically a pressed cake made of cultured soybeans. The result is a hard, nutty, earthy block of packed soybeans with a lumpy texture. It’s very different from tofu, which is flavorless, soft, and made from soy milk. Nutrition wise tempeh is easier to digest if you have sensitivity to soy products because the soybeans are fermented. It’s also higher in proteins and iron.
Ingredient and Substitutions
All you need are:
Tempeh – Also known as fermented soybeans block and sold next to tofu in store. Olive Oil – Prefer locally-sourced extra-virgin olive oil. Red Onion – or white onions. Cauliflower Rice – I am using frozen cauliflower rice, you can make your own by breaking a cauliflower head into florets, Then, place the florets in a food processor and pulse them until a rice-like texture forms. Cumin, Paprika, Garlic Powder – This is the best spice combination, but feel free to use a spice mix you like. Tomato Paste – I like to use organic tomato paste made from only tomatoes. Soy Sauce or tamari sauce Lime Juice – If you don’t have lime juice, you can also use lemon juice. Salt and Pepper – adjust to taste. Maple Syrup – If you don’t like maple syrup, you can use any liquid sweetener you love like coconut nectar, agave syrup, or rice malt syrup. Oregano – or dried basil. Chili Powder– Totally optional if you don’t like spicy tacos.
How To Make Tempeh Taco Meat
It’s very easy to make this tempeh vegan taco meat.
Making Tempeh Tacos
When tempeh taco meat is ready, warm corn tortillas or wheat tortillas in a non-stick pan. Place the tortillas on a place and fill with 1/2 cup of tempeh taco meat. Top the vegan tacos with some of the following vegan taco toppings:
Jalapeno Diced Avocado or Avocado Slices Coconut Yogurt or vegan sour cream Fresh Cilantro Red Onion Hot Sauce Salsa Sauce Diced Bell Pepper Vegan Cheese
Serving Suggestion
Tempeh is a low-carb vegan protein source. Therefore, it’s a perfect protein to make high-protein low-carb plant-based dinners. You can use my low-carb gluten-free tortillas to make keto-friendly vegan tacos or my Quinoa Tortilla for a super-easy option. Or, use this tempeh meat to make a taco salad. Place lettuce leaves in a bowl, top with 1/2 cup of tempeh meat and all your favorite taco toppings like avocado, red bell pepper, corn kernel, red onion, and salsa sauce.
Storage Instructions
This tempeh taco meat can be stored for up to 4 days in a sealed container in the fridge. You can freeze the taco meat in zip-lock bags or containers for up to 3 months. Thaw the tempeh filling the day before in the fridge. Rewarm in a non-stick skillet or microwave-safe bowl and use in tacos.
Allergy Swaps
Below are some options to make this recipe allergy friendly.
Low-FODMAP – tempeh is fermented and therefore a low FODMAP ingredient compared to tofu. To adapt this recipe skip the onion and garlic and replace cauliflower rice with ground walnuts. Gluten-Free – Use corn tortillas and tamari sauce instead of soy sauce. Make sure your store-bought tempeh doesn’t contain added grains containing gluten.
Below are your most frequent questions about this recipe.
More Vegan Taco Recipes
Below are some more plant-based taco recipes for you to try
