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Tempeh Tacos

These smoky and savory Tempeh Tacos are loaded with seasoned tempeh and a variety of toppings. Whip them up ahead of time for an easy weeknight meal!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: Mexican
Servings: 4 servings
Calories: 328kcal
Author: Nora Taylor


Tempeh Taco Meat

  • (2) 8-ounce packages tempeh
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced small
  • 1/3 cup low sodium soy sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • tiny pinch cayenne pepper (1/8th teaspoon)
  • 4 tablespoons tomato paste
  • 1/2 cup water

For Serving


  • Remove the tempeh from the packages, and cut into a few rough pieces. Place in a food processor, and pulse several times until it's a bit crumbly. Don't over process into a paste! Alternatively, you can grate it or chop it small.
  • In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.
  • Add the tempeh and sauté for about 5 minutes, until the tempeh is golden.
  • Now add the soy sauce, cumin, smoked paprika, chili powder, garlic powder, cayenne pepper, tomato paste and water. Stir well and bring to simmer. Cook for about 5 minutes, stirring constantly. If the mixture gets too dry, add a little bit of water until the consistency is just right.
  • Serve in warm tortillas with desired toppings. Enjoy!


  1. To ensure the tacos are gluten free, use gluten free tempeh and corn tortillas, as well as gluten free tamari in place of the soy sauce.
  2. The tempeh taco meat is perfect for meal prep and will keep for 3-4 days in the refrigerator. Simply reheat in the microwave or stovetop until warm.


Serving: 1of 4 servings | Calories: 328kcal | Carbohydrates: 20g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Sodium: 883mg | Potassium: 780mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 5mg