These bold, vibrant Tempeh Tacos are simple to prepare, full of plant-based protein, and colorful enough for a festive meal. They’re perfect for taco night with family or for doubling up to serve guests.
This nutritious Mexican-inspired tempeh taco recipe features soy-based tempeh marinated in a smoky, sweet, and tangy mix of soy sauce, balsamic vinegar, maple syrup, and chipotle chili powder, then pan-fried until golden. The tempeh is piled into warm tortillas with creamy homemade guacamole and a crisp cabbage-and-carrot slaw for a satisfying contrast of flavors and textures.
These vegan tempeh tacos come together quickly — about 35 minutes total — making them an easy weeknight option that’s special enough for guests. They’re versatile, too: the tempeh can be swapped for tofu, mushrooms, or chickpeas if desired.
Ingredients
Tempeh: A firm, protein-rich soy product with a meaty texture ideal for tacos. Substitute extra-firm tofu, mushrooms, or chickpeas if preferred.
Soy Sauce: Adds savory umami to the marinade. Use low-sodium soy sauce, tamari, or coconut aminos for a gluten-free option.
Balsamic Vinegar: Brings a tangy-sweet depth to the marinade. Red wine vinegar with a pinch of sugar works as a substitute.
Maple Syrup: Adds natural sweetness and helps caramelize the tempeh; agave is an alternative.
Chipotle Chili Powder: Gives the marinade a smoky heat. Reduce or swap with regular chili powder or smoked paprika for a milder profile.
Avocados: The base for the guacamole. Choose ripe Haas avocados for best texture.
Red Onion: Finely minced to add brightness and bite to the guacamole. Yellow onion is a milder alternative.
Cilantro: Fresh and herbaceous in the guacamole. Substitute parsley if you prefer.
Jalapeño: Adds heat to the guacamole; adjust to taste or omit for no spice.
Limes: Fresh lime juice brightens both guacamole and slaw.
Sea Salt: To season the guacamole and slaw; Kosher salt may be used instead.
Red Cabbage: Shredded for crunch and color. Green cabbage or a coleslaw mix can be used.
Carrots: Shredded for sweetness and texture; pre-shredded carrots save prep time.
Extra Virgin Olive Oil: Tossed with the slaw for flavor; avocado or another neutral oil also works.
Corn Tortillas: Warm before serving for the best texture. Flour or grain-free tortillas are acceptable substitutes.
How to Cook Tempeh Tacos
- Prepare the tempeh: Crumble or dice tempeh into small, bite-sized pieces. I prefer irregular, dime-sized crumbles for texture, but you can also dice with a knife.
- Make the marinade: Whisk together soy sauce, balsamic vinegar, maple syrup, and chipotle chili powder in a medium bowl until blended.
- Marinate the tempeh: Add tempeh to the bowl and toss to coat. Cover and refrigerate for at least 15 minutes or up to overnight for deeper flavor.
- Pan-fry the tempeh: Warm a medium skillet over low-medium heat. Add the tempeh and any remaining marinade and cook, stirring frequently, 5–7 minutes or until the tempeh is golden and the liquid has cooked off.
- Make the guacamole: Mash avocados with red onion, cilantro, minced jalapeño, lime juice, and sea salt in a mortar or bowl until you reach your preferred texture. Taste and adjust salt or lime as needed.
- Make the slaw: Toss shredded red cabbage and carrots with olive oil and lime juice, seasoning with salt to taste. Set aside.
- Warm tortillas: Heat tortillas briefly over a stovetop flame or in a 350°F toaster oven for about 2 minutes, then wrap them in a kitchen towel to keep warm.
- Assemble: Layer tempeh, slaw, and guacamole in warm tortillas. Garnish with extra cilantro, a squeeze of lime, and hot sauce if desired. Serve immediately.
Recipe Pro-Tips
- Marinate longer: For best flavor, marinate tempeh at least 15 minutes or up to overnight.
- Crumble for texture: Bite-sized crumbles hold the marinade and crisp up nicely when fried.
- Adjust guac texture: Mash lightly for chunky guacamole or more thoroughly for a smooth result.
- Control the heat: Change the chipotle and jalapeño amounts to suit your spice tolerance.
- Warm tortillas: Warming makes them pliable and enhances the taco experience.
- Scale easily: Double the recipe to feed a crowd.
Serving Suggestions
Serve these tempeh tacos for lunch or a weeknight dinner with simple sides like a green salad, seasoned black beans, or roasted vegetables. They also pair well with rice, margaritas, or additional salsas for a fuller spread.
Storage Directions
- Refrigeration: Store cooked tempeh, guacamole (with the pit to slow browning), and slaw separately in airtight containers for 2–3 days.
- Reheating: Reheat tempeh in a skillet over medium heat or microwave 1–2 minutes. Warm tortillas separately, then assemble tacos with toppings.
Frequently Asked Questions
No — you can bake the marinated tempeh in a baking dish with its marinade at 350°F for about 20 minutes, stirring halfway through.
Use tamari or coconut aminos instead of soy sauce and choose certified gluten-free corn tortillas.
More Tempeh Recipes
- Tempeh Tikka Masala
- BBQ Tempeh Sandwich
- Smokey Tempeh Kale Salad
- Balanced Maple Mustard Tempeh Bowl
Tempeh Tacos
Ingredients
Tempeh marinade:
- 1 (8 oz) package tempeh, diced or crumbled
- 1/4 cup soy sauce (or low-sodium)
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tbsp chipotle chili powder
Guacamole
- 2 ripe avocados, cubed
- 1/4 cup red onion, minced
- 1/2 cup cilantro, finely chopped
- 1/2–1 jalapeño, minced
- Juice of 2 limes
- 1/2 tsp sea salt
Tacos
- 1/4 red cabbage, shredded
- 3 large carrots, peeled and shredded
- 1 tbsp extra virgin olive oil
- Juice of 1 lime
- 8–12 small corn tortillas
Instructions
Tempeh Taco Meat
- Combine soy sauce, balsamic vinegar, maple syrup, and chipotle chili powder in a medium bowl.
- Add tempeh and toss to coat. Cover and marinate 15 minutes to overnight.
- Heat a skillet over low-medium heat. Add tempeh and any marinade, cooking 5–7 minutes until golden and liquid has evaporated.
Guacamole
- Mash avocados with red onion, cilantro, jalapeño, lime juice, and salt to desired texture. Adjust seasoning and set aside.
Assemble the Tempeh Tacos
- Toss shredded cabbage and carrots with olive oil and lime; season with salt.
- Warm tortillas briefly and wrap in a towel to keep warm.
- Layer tempeh, slaw, and guacamole in each tortilla. Garnish with cilantro, a squeeze of lime, and hot sauce if desired. Serve hot.
Notes
- Refrigeration: Store cooked tempeh, guacamole (with the pit to slow browning), and slaw separately in airtight containers for 2–3 days.
- Reheating: Reheat tempeh in a skillet over medium heat or microwave 1–2 minutes. Warm tortillas separately, then assemble.
Recipe Pro-Tips
- Optional baking: Bake marinated tempeh (with liquid) at 350°F for 20 minutes, stirring halfway.
- Marinate: The longer the tempeh sits, the more flavorful it becomes.
- Crumble: Small pieces coat and cook more evenly.
- Adjust spices: Modify chipotle and jalapeño to control heat.
- Warm tortillas: Warming improves texture and flavor.