Tempeh Tacos are a flavorful and satisfying 30-minute vegan meal. With sautéed onion, jalapeno, and spices, the tempeh filling is easy to make on the stovetop. Refried beans add creaminess and even more flavor while also holding it all together, making your tacos easier to eat! Serve inside warm corn tortillas with all of your favorite toppings like salsa, sliced avocado, pickled jalapenos, and more!
Tacos are one of those foods I think I could eat every day of the week. Well, maybe not every day, but pretty darn close to it!
Tempeh makes a fantastic base for taco meat because of its texture and mild flavor, which is great for soaking up seasonings.
Unlike tofu, which is softer and made from soy milk in a process more akin to cheesemaking, tempeh is a fermented patty of whole soybeans. The soybeans have a texture similar to a soaked cashew. In other words, they're not mushy like you might expect.
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When you've been vegan as long as we have AND you love tacos, naturally you end up with several favorite types of taco fillings. Here are a few more to check out next: TVP tacos, chipotle white bean tacos, lentil taco meat, and this reader favorite vegan taco meat!
Why You'll Love This Tempeh Taco Recipe
- Great for Various Dietary Needs: These tacos are vegan, gluten-free, and nut-free, making them a great option for the whole crowd.
- Easy to Prepare: All of the components come together easily so you can enjoy tacos in no time!
- Customizable: There are so many ways you can customize these tacos to suit your preferences! Feel free to use another type of gluten-free tortilla like almond, cassava, or chickpea flour tortillas, or go with flour tortillas if you're not gluten-free. Try different sauces and vegan cheeses. And when it comes to other toppings, the options are limitless!
Ingredients & Substitutions
- Tortillas: We like to switch things up based on mood, sometimes using corn tortillas, and other times a corn-flour blend. Or go with hard shell tacos.
- Veggies: You'll need an onion, one or two jalapeños, and a few cloves of garlic. Since the heat level of fresh jalapeños can vary, it's totally up to you whether or not to include the seeds.
- Refried Black Beans: You can use my recipe for homemade refried black beans or a can of store-bought. Just be sure to check the ingredients to make sure they're vegan. Or use regular refried pinto beans.
- Tempeh: If you need the dish to be gluten-free, be sure to check the package, as some brands include grains like barley.
- Seasonings: You'll need ground cumin, chili powder, oregano, and salt and pepper to season the taco filling.
- Salsa: Adds moisture and flavor to the filling, so choose one you really enjoy!
- Lime Juice: Adds acidity and makes the flavors pop. Go with freshly squeezed and add as much as you like.
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See the recipe card below for amounts and step-by-step instructions.
How to Make Tempeh Tacos
First, crumble the tempeh and place in a large saute pan. Add ½ teaspoon salt and just enough water to almost cover, about 1 cup. Bring to a simmer and steam the tempeh until the pan is dry, 8-10 minutes.
Add the oil, onion, jalapeno, chili powder, cumin, oregano, and black pepper. Stirring occasionally, cook the mixture for about 5 minutes.
Add the garlic, soy sauce, salsa, nutritional yeast, and juice from half of the lime. Stir to incorporate, then cover, reduce heat to low, and cook for another 5 minutes.
Finally, fold in the refried beans, and taste for seasoning. Cook for another minute or so until the beans are hot.
While that's heating, warm the tortillas. You can do that in a skillet, on a baking sheet in the oven, or over a gas stove. For that method, use tongs to hold one tortilla at a time over a medium flame until lightly charred.
Stack the tortillas wrapped up in a tea towel to keep warm.
Serving Suggestions
- Toppings: Shredded lettuce, diced tomato or pico de gallo, and sliced avocado are all tasty options. I highly recommend some crumbled vegan queso fresco and pickled jalapenos and/or quick-pickled red onion (tap for the recipe)!
- Add a Sauce: avocado green goddess and creamy cilantro jalapeno dressings are both good options! Or get cheesy with some tofu queso, cashew queso, or store-bought vegan shredded cheese.
- Sides: Serve your tacos with a side of guacamole, air fryer tortilla chips, and my easy Chipotle corn salsa recipe.
- Make it a Feast: Create a Mexican-inspired feast with a few of these favorites: charro beans, vegan enchilada casserole, vegan taquitos, and vegan refried bean dip!
FAQs
You don't have to, but I included it as the first step in the recipe because it does improve the overall flavor of the dish. Not only does steaming remove some of tempeh's natural bitterness, it also enhances its nutty flavor and helps it better absorb the seasonings.
Store the tempeh taco meat in the refrigerator for up to 5 days or freeze for up to 1 month.
Make Ahead Tip
The tempeh taco filling tastes even better the next day. We love reheating the leftovers to enjoy over rice or on top of a big salad.
More Tempeh Recipes
I hope you enjoy these easy tempeh tacos! If you try the recipe, be sure to comment below and let us know.
Recipe
Tempeh Tacos With Refried Beans
Equipment
Ingredients
- 16 ounces tempeh - see Notes
- ½ teaspoon fine sea salt
- 1 Tablespoon oil
- 1 large onion, chopped
- 2 fresh jalapenos, diced - remove seeds for less heat
- 1 Tablespoon mild chili powder - the blend, not a specific chile
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- black pepper - to taste
- 3 cloves garlic, minced
- 2 Tablespoons soy sauce - or gluten-free tamari
- ¾ cup salsa
- 1 Tablespoon nutritional yeast, optional
- 1 lime, halved
- 1 cup refried black beans - or pinto; canned or homemade
- 8-10 corn tortillas - or other variety
- Suggested toppings: pickled red onion (see Notes), cilantro, salsa or pico de gallo, avocado and/or vegan queso fresco
Instructions
- Crumble the tempeh and place in a large saute pan. Add ½ teaspoon salt and just enough water to almost cover the tempeh, about 1 cup. Bring to a simmer and steam the tempeh until the pan is dry, 8-10 minutes.
- Add the oil, onion, jalapeno, chili powder, cumin, oregano, and black pepper. Cook for 5 minutes, stirring occasionally. Add the garlic, soy sauce, salsa, nutritional yeast, and juice from half of the lime. Stir to incorporate, then cover, reduce heat to low, and cook for another 5 minutes.
- Fold in the refried beans, taste for seasoning, and add more lime juice or whatever else you like. Cook for 2 minutes or just until the beans are hot.
- Warm the tortillas in a skillet, or if you have a gas stove, use tongs to hold one at a time over a medium flame until lightly charred. Stack tortillas and wrap in a tea towel to keep warm.
- Serve hot with all of your favorite toppings.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Stephan says
My sincere thanks to you, Ms. Rasmussen, for your excellent recipes. They are clearly written and easily followed. I am a cancer survivor, so now follow a largely vegan diet. Your writings are a major help.
Jennifer Margopulos-Kelenske says
This was a really great recipe! A lot of flavor and I would definitely make again. I added some lettuce, shredded vegan cheese and sliced avocado for toppings. I didn't see any oil listed in the ingredients even though it's in the instructions so I just used a couple of tablespoons and it turned out well.
Lori Rasmussen says
So glad you liked the recipe, Jennifer! And thank you for mentioning the missing oil. It got lost somehow when I updated the recipe last year! I've added it to the ingredient list.
Cat says
Such an easy and delicious meal. Looking forward to the leftovers! Will make again.