Vegan Tempeh Tacos
on Sep 14, 2023, Updated Oct 24, 2025
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These vegan tempeh tacos are easy to make with simple ingredients for a quick meal the whole family will enjoy. The pickled onions and cashew crema are optional but delicious. If you’re skipping though, make the tempeh taco meat and serve with all your favourite taco toppings.
Featured Review
Miriam
Delish. I used bought chipotle cashew cream but otherwise made it as written. Utterly delicious & easy.
Looking for meatless option for taco night? Tempeh makes a great choice! Tempeh boasts a chewy, meaty texture that makes it ideal for vegetarian and vegan tacos.
When crumbled and cooked with taco seasoning, it bears a resemblance to ground meat, for tacos will surely impress even meat eaters. Tofu works well here too or you could try these Easy Tofu Tacos.
I have quite a few vegan taco recipes if you’re looking for more. These Vegan Black Bean Tacos and Peanut Chickpea Tacos are always a hit!
Why You’ll Love Tempeh Tacos
Here’s why I think you’ll love this recipe:
- Tempeh tacos take just 20 minutes to make though you’ll need a little extra time if you’re making the crema and pickled onions.
- Tempeh offers a “meaty” texture that works well in tacos.
- You can swap the tempeh for chickpeas or tofu for a variation.
- Tempeh is high in protein and fermented!
- You can prep the taco meat ahead of time making them meal-prep friendly.
If you enjoy using tempeh for tacos and want to try more tempeh recipes, this Vegan Tempeh Buddha Bowl is popular and these Vegan BBQ Tempeh Bowls and Vegan Tempeh Stir Fry are always a hit.
WHAT IS TEMPEH?
Tempeh is a made from fermented soybeans packed into a firm, cake-like block. It’s a popular source of plant-based protein and has a earth, nutty, slightly bitter flavor and chewy texture.
Tempeh is created through a natural fermentation process where cooked soybeans are inoculated with a specific type of mold. This mold binds the soybeans together and the fermentation process helps break down some of the soybean components, making it more digestible and nutritious.
This recipe uses store-bought tempeh, though you can also make your own. Tempeh is easy to find in well-stocked grocery stores and usually located alongside tofu.
Ingredients and Substitutions
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Tempeh: Look for a plain block of tempeh with no added flavourings. It should be beige in colour but if it has some black spotting on it, that’s normal. This recipe also works well with chickpeas, cooked lentils or tofu.
- Onion: You can use white onions, yellow or red onion. Shallots would work as well.
- Bell Pepper or Poblano Pepper: Any colour of bell pepper or a poblano pepper works.
- Tomato Paste: Tomate paste works best for flavour and consistency but you could substitute tomato sauce if needed.
- Nutritional Yeast: Adds umami flavour to the tempeh. If you’re unsure what is is, you can read more here about what nutritional yeast is. Nutritional yeast is common in grocery stores or readily available online.
- Tamari: If you don’t have tamari on hand, soy sauce or coconut aminos works too.
- Tortillas: Any small corn tortillas or flour tortillas you enjoy work. You could also use hard taco shells to make crunchy tacos.
Toppings & Variations
- Toppings: Try the fresh cilantro, the quick pickled onion or radish, garlic lime cashew cream, guacamole or avocado, and hot sauce.
- Other toppings that work well are shredded cheese, instant pot refried beans, black beans, pinto beans, tomato, avocado, purple cabbage, lettuce or jalapeno.
- Use tempeh taco “meat” for nachos, salads, burritos, burritos bowls, stuffed sweet potatoes and more!
- Add the tempeh mixture with shredded cheese to half of tortilla, fold over and pan-fry until the cheese melted and the tortillas are crispy to make quesadillas or small crispy tacos.
- Quick Sesame Slaw: A simple slaw made with store-bought coleslaw mix. I also sometimes just mix coleslaw mix with a little vegan mayo and vinegar to make a creamy slaw. This lentil
- Chipotle Sauce: This cashew-based sauce calls for adobe peppers for a chipotle vibe. Perfect for tacos!
- Avocado Sauce: This simple lime and cilantro avocado sauce would be delicious too.
- Cilantro Chimichurri Sauce Recipe: Also a tasty, zesty topping!
Sometimes simple is best though, so don’t feel like you have to overload them! Just the tempeh filling and classic taco toppings like onion and cilantro is delicious.
How to Make Tempeh Tacos
Before You Start: If you’re making the garlic lime cashew cream, the cashews need 1-hour of soaking time, though you can soak for 30-minutes or less in hot water if you have a high-speed blender. You can soak them up to overnight, so feel free to do this in advance.
Step 1: Optional, but recommended! Make the pickled red onion or radish.
Start these now so they can pickle while you prepare the tacos. You can make this with radish, red onion or shallot. I usually use red onion just because it’s easier and I have them on hand more often, but radish is really nice too.
- Boil some water on the stovetop or in a kettle, once it boils, mix with the sugar, salt and vinegar in a heat-safe container like a glass jar.
- Add the thinly sliced radish or red onion and let them sit for 20-30 minutes to “pickle”. You can do less time but they’ll be softer and more flavourful the longer they sit.
Step 2: Heat the oil in a large non-stick pan over medium heat. Add the tempeh crumbles, onions and peppers and season with salt. Cook for 6-7 minutes until the tempeh is golden brown, stirring occasionally.
Optional: If you’re making the garlic lime cashew cream, blend that up while the tempeh is cooking. This tofu-based crema offers a nut-free alternative to the cashew crema.
You could also use this cashew chipotle queso recipe from this sweet potato black bean taco recipe as an alternative to this garlic lime sauce.
Step 3: Add tomato paste, nutritional yeast, cumin, chili powder, smoked paprika and garlic powder. Cook the mixture for 3-4 mins, stirring constantly, until toasted and dark red in colour.
If the pan begins to dry out, reduce the heat a little and stir in 1-2 tbsp water.
Step 4: Add ¾ cup water. Cook for another 2-4 min, scraping up any brown bits from the bottom of the pan, until mixture is reduced and thickened.
Then stir in the tamari and season with salt and pepper if needed.
Step 5: Warm tortillas and assemble tacos.
If you’d like warm tortillas, heat them briefly in a pan or the microwave then divide the tempeh taco meat between the warmed tortillas Add your favorite taco toppings, like cilantro, pickled onions and cashew cream, and enjoy!
Recipe FAQs
Look for a plain block of tempeh labelled Original or Plain Tempeh. Tempeh is usually found alongside tofu and other plant-based products.
Avoid seasoned tempeh like tempeh bacon, smoked tempeh or otherwise flavoured (these are fine for other recipes or just eating).
Yes, this recipe is gluten-free as long as you use gluten-free tamari and corn tortillas instead of soy sauce and flour tortillas.
Black spots on tempeh are typically not a cause for concern. In fact, they are often a sign that the fermentation process is working correctly.
The black or grayish spots you may see on tempeh are usually clusters of the mold used in the fermentation process. These spots are perfectly normal and safe to eat. In fact, they can add a pleasant, slightly umami flavor to the tempeh.
However, if you notice any mold that looks different from the characteristic black-ish discolouration or if the tempeh smells off or has an unusual texture, it’s best to err on the side of caution and discard it.
In summary, black spots on tempeh are typically a sign of the natural fermentation process and are safe to consume. Just be sure to use your judgment and discard tempeh that shows signs of spoilage or any mold that looks unusual or off-putting.
Storing Leftovers
- The tempeh taco meat can be made in advance and stored in the fridge for up to 5 days.
- Reheat leftover tempeh in a skillet or in the microwave.
- Leftover tempeh would be good as vegan taco meat this cauliflower burrito bowl or vegan taco salad.
- Pickled onion or radish will keep in the fridge for up to 5 days in an airtight container.
- Cashew sauce can be stored up to 4 days in the fridge. It may thicken after storing but you can adjust the consistency by stirring in a little water.
If you try this Tempeh Taco recipe or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
More Recipes to Try!
Vegan Tempeh Tacos
Ingredients
For the Tempeh Tacos
- 1 tbsp olive oil or other cooking oil
- 225 g package tempeh, crumbled into bits (8 oz)
- 1 small onion, cut into ¼-inch pieces (1 cup/110 g)
- 1 medium bell pepper, cut into ¼-inch pieces (1 cup/125 g)
- 3 tbsp tomato paste, 58 g
- 1 tbsp nutritional yeast, 7 g
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp tamari or low-sodium sauce, 15 ml
- salt and pepper, to taste
- 8 4-6 inch corn or flour tortillas, warmed
- ½ cup cilantro, roughly chopped
Quick Pickled Radish or Red Onions
- 1/2 a red onion, thinly sliced, or 8-10 radishes, very thinly sliced into rounds
- ¼ cup apple cider vinegar or white vinegar
- ½ cup water
- 1 tsp salt
- ½ tsp sugar
Garlic-Lime Cashew Cream
- ½ cup raw cashews, soaked in boiled water for 1 hour (72 g)
- ¼-⅓ cup water
- 2 tbsp lime juice
- 1 tbsp nutritional yeast
- 2 cloves garlic
- pinch of salt
Instructions
- For the Pickled Radish or Onion (Optional): Mix the vinegar, salt and sugar together in a glass jar. Add 1/2 cup boiling water and stir to dissolve the salt and sugar. Add the onion or radish, mix and set aside to pickle for 30 minutes. This can be made in advance and stored in the fridge.
- For the Garlic Lime Cashew Cream (Optional): Cover the cashews in boiled water in a bowl and soak for 30-60 minutes. Drain then blend with the rest of the ingredients, starting with 1/4 cup water, scrapping down the sides and adding more water as needed. This is best done in a small or single-serve blender container or mini food processor as the volume is too small for a large blender.
- Cook Tempeh, Onion & Pepper: Begin the recipe here if you're not making the cashew crema and pickled onion. In a large skillet, heat 1 tbsp oil over medium heat. When the pan is hot, add the tempeh, onions and peppers. Season with salt. Cook for 6-8 mins, stirring occasionally, until browned all over.
- Add Seasonings: Add tomato paste, nutritional yeast, cumin, chili powder, smoked paprika and garlic powder. Cook for 3-4 mins, stirring constantly, until toasted and dark red in colour. If it begins to burn at this stage, reduce heat a bit and add 1-2 tbsp water.
- Add Water & Reduce: Add ¾ cup water. Cook for another 2-4 min, scraping up any brown bits from the bottom of the pan, until mixture is reduced and thickened. Stir in the tamari. Taste and season with salt, if needed.
- Serve: Warm the tortillas in a pan or in the oven, if desired, then divide the tempeh mixture between the warm tortillas and top with desired toppings. If you're not making the cashew cream and pickled onions, the tempeh mixture is delicious on it's own or with simple toppings like black beans, shredded lettuce or cabbage, tomato, jalapeños, onion, squeeze of lime juice, hot sauce or whatever else you enjoy on tacos.
DELISH. I used bought chipotle cashew cream but otherwise made it as written. Utterly delicious & easy.
Yum! I have been craving tacos for the longest time and these look incredible! I’ve had trouble finding tempeh in the UK so I’ll have to stick with tofu for now haha. PS. your photos are gorgeous!
Oh, thanks!! Tofu would be good too! Hope you enjoy them.