This tempeh taco meat is a flavorful vegan taco filling that takes just 15 minutes to make! It's filled with classic Tex-Mex taco seasonings, and it even freezes well.
Tempeh has a deliciously nutty flavor and firm texture, which makes it perfect for tempeh taco meat! I love sharing meatless alternatives to classic ingredients, which is why I also have a recipe for tofu taco meat.
If you're new to tempeh, this is a great place to start. The tempeh is crumbled up, then sautéed with taco seasonings and used in tacos, burritos, or anywhere that needs a little bit of plant-based protein and flavor.
Jump to:
Recipe features
- Flavors: Made with classic taco seasonings and Tex-Mex-inspired flavors, this tempeh taco meat is similar to the kind used in Americanized tacos.
- Texture: Tempeh retains its texture well, making it a great option for those want a firm taco filling.
- Quick & easy: Ready in just 15 minutes using 9 ingredients, most of which are pantry staple spices and seasonings.
- Versatile: Tempeh taco meat is the perfect way to add protein to vegan tacos, burritos, and bowls.
Main ingredients and substitutions
- Tempeh is just fermented soybeans. It has a rich, nutty flavor that makes it a great meat substitute. I usually use Lightlife brand tempeh, but any variety of soybean tempeh works here.
- Tomato sauce: I buy a can of plain tomato sauce, not the kind with Italian seasonings. Choose an 8-ounce can of tomato sauce. Leftover tomato sauce freezes well.
- Taco seasonings include cumin, chili powder, garlic powder, and oregano. You can also just use a packet of taco seasoning in place of individual seasonings or use 2 tablespoons of my low-sodium taco seasoning.
- Soy sauce adds depth and saltiness. Replace with tamari to make the taco meat gluten-free.
Step-by-step instructions
Optional: Steam crumbled tempeh in a steamer basket for 10 minutes. This step is optional but it removes the bitter flavor that tempeh sometimes has. I use this method in my vegan bacon recipe, another great way to use tempeh.
Step 1: Crumble or slice the tempeh into small, bite-sized pieces or crumbles. Adjust the size of the pieces to fit your preferences.
Heat a large skillet or cast iron pan over medium heat. Once hot, drizzle in olive oil. Add crumbled tempeh and cook for 3-4 minutes, stirring occasionally.
Step 2: Add seasonings. When the tempeh is golden, add the taco seasonings, tomato sauce, and liquid to the hot skillet.
Step 3: Simmer for 6-8 minutes, or until the tempeh is warmed through and the extra liquid has evaporated. Add extra vegetable broth 1 tablespoon at a time for a saucier taco filling.
Cassidy's tips
- Walnuts: To stretch the taco meat further and to give it an even meatier texture, add ½ cup roughly chopped walnuts. Add them to the pan at the same time as the tempeh.
- Sauce consistency: The taco meat is a bit on the thicker side, but for a saucier consistency add up to ¼ cup additional vegetable broth or water.
- Taco toppings: Add tempeh to corn or flour tortillas with lettuce, salsa and guacamole for an easy and healthy meal.
- More serving ideas: Enjoy as an addition to lentil tacos or vegetarian bean burritos, in black bean enchiladas, or in a fajita veggie burrito bowl. I think it also goes well in rice and beans and on veggie nachos. The options are endless!
FAQ
You don't have to steam tempeh but I usually do. Steaming tempeh in a steamer basket for 10 minutes takes away that bitter flavor that some find off-putting.
Yes, but the texture will be different. I recommend pressing the tofu for 10 minutes to remove any excess moisture. My chorizo tofu crumbles and tofu taco meat are a similar option.
There are usually about 3 to 4 tablespoons of seasoning in a taco seasoning packet. If using storebought taco seasoning instead of homemade, I recommend using 2 tablespoons, which is roughly equivalent to the amount used in this recipe.
Storage tips
Storage: Keep refrigerated in a closed container for 3-4 days.
Reheating: Add a splash of vegetable broth and on the stove over medium-low heat until warmed through. You can also reheat it in the microwave.
Freezing: You can freeze this in a freezer-safe container for up to 3 months. Let thaw overnight in the fridge before reheating.
Looking for similar recipes?
I use a variation of this tempeh taco meat in my tempeh tacos recipe.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Vegan Tempeh Taco Meat
Ingredients
- 1 block (8 ounces) tempeh
- 1 tablespoon olive oil
- 8 ounces (1 container) tomato sauce
- 1 tablespoon chili powder
- 1 and ½ teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon dry oregano
- 1 teaspoon soy sauce
- ¼ cup water or vegetable broth more as needed
Instructions
- Using clean hands or a knife, crumble tempeh into small bite sized pieces.
- In a large skillet, heat olive oil over medium heat. Once hot, add crumbled tempeh. Cook for 3-4 minutes, stirring occasionally.
- Once golden, add the tomato sauce, seasonings, soy sauce and water. Stir with a wooden spoon or spatula to combine.
- Cook over medium heat for 6-8 minutes, or until the tomato sauce is reduced. Add extra water for a saucier taco meat.
- Enjoy warm as a taco or burrito filling. Keep refrigerated in a closed container for up to 3-4 days.
Notes
- Optional step: Steaming tempeh can take away the bitter flavor that some find off-putting. Crumble tempeh then steam in a steamer basket for 10 minutes. This also allows the tempeh to better soak up the taco seasonings.
- Storage and freezing: Keep refrigerated in reusable storage containers for 3-4 days. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
Comments
No Comments