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–+ servings
tacos stacked in a row
Erin Antoniak

Vegan Tempeh Tacos

4.84 from 6 votes
This delicious vegan tempeh tacos is an easy and healthy recipe that will spice up your next Mexican taco night! I'll show you how to cook the best tempeh tacos that both meat eaters and vegans will love! Top with avocado, rice, black beans, and salsa! 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 cups taco meat
Course: dinner, entree, vegan, vegetarian
Cuisine: American
Calories: 396
Ingredients Method Nutrition

Ingredients
  

  • 1 8 oz block tempeh
  • ½ medium red onion diced
  • 2 tablespoon olive oil
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne or more if you like it really spicy!
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup water

Method
 

  1. Crumble tempeh to resemble ground beef consistency (see photos above)
  2. Heat a frying pan with olive oil.
  3. Add diced red onion and let saute for about 3 minutes or until slightly translucent.
  4. Add in tempeh and cook for 5 minutes, stirring occasionally.
  5. Mix spices in a small bowl.
  6. Add spices and ⅓ cup water to saute pan with tempeh and stir till evenly coated.
  7. Let heat through and simmer for about 10-12 minutes or until most water has evaporated.
  8. Serve!
  9. Store taco meat in fridge for up to 5 days.

Nutrition

Calories: 396kcalCarbohydrates: 17gProtein: 25gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gSodium: 632mgPotassium: 652mgFiber: 2gSugar: 1gVitamin A: 958IUVitamin C: 2mgCalcium: 169mgIron: 5mg

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