• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dinner Recipes

    Vegan Tempeh Taco Meat

    Published: May 23, 2019 · Modified: Mar 25, 2021 by Cassidy Reeser · This post may contain affiliate links.

    2.2K shares
    • 3
    jump to recipe

    This tempeh taco filling is a flavorful vegan alternative to taco meat. It's seasoned with pantry staples and takes only 15 minutes to make!  

    Close up of tempeh in pink bowl with a lime wedge.
    Table of Contents hide
    1 Recipe features
    2 Main ingredients and substitutions
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 Looking for similar recipes?
    6 Vegan Tempeh Taco Meat

    Tempeh has a deliciously nutty flavor and firm texture that makes it the perfect vegan taco filling!

    Recipe features

    • Diet-friendly: vegan, vegetarian, gluten-free optional, nut-free
    • Made with classic taco seasonings and Mexican-inspired flavors
    • Ready in just 15 minutes using 9 ingredients
    • Perfect as a meatless taco, burrito or bowl filling!

    Main ingredients and substitutions

    • Tempeh is just fermented soybeans. It has a rich, nutty flavor that makes it a great meat substitute.
    • Tomato sauce: I buy a can of plain tomato sauce, not the kind of with Italian seasonings.
    • Taco seasonings including 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 homemade taco seasoning. Choose salt-free seasoning or omit the soy sauce if you go this route.
    • Soy sauce adds depth and saltiness. Replace with tamari to make 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.

    White skillet filled with crumbled tempeh.

    Crumble or slice the tempeh into small, bite-sized pieces or crumbles. Adjust the size of 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.

    White skillet filled with taco seasonings, tomato sauce and crumbled tempeh.

    When the tempeh is golden, add the taco seasonings, tomato sauce, and liquid to the hot skillet.

    White skillet filled with cooked tempeh taco meat.

    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 if you prefer a saucier taco filling.

    Recipe FAQ and expert tips

    • Walnuts: You can add ½ cup roughly chopped walnuts to stretch the recipe further and get an even meatier texture. Add them to the pan with the tempeh.
    • 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 a taco or burrito filling, in black bean enchiladas, or in a burrito bowl. I think it also goes well in rice and beans and on nachos. The options are endless!
    Should I steam tempeh before cooking it?

    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.

    How do you store and reheat this?

    Keep refrigerated in a closed container for 3-4 days. 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.

    Does this freeze well?

    Yes! You can freeze this in a freezer-safe container for up to 3 months. Let thaw overnight in the fridge before reheating.

    Can I use tofu in place of tempeh?

    Yes, but the texture will be different. I recommend pressing the tofu for 10 minutes to remove any excess moisture. My chorizo tofu crumbles are a similar option.

    Overhead view of pink handled bowl filled with tempeh and a lime wedge.

    Looking for similar recipes?

    • Portobello Mushroom Tacos with BBQ Sauce
    • Southwest Black Bean and Corn Salad
    • Vegan Tempeh BLT Sandwiches
    • Southwest Quinoa Taco Salad

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of tempeh in pink bowl
    Print Recipe
    5 from 2 votes

    Vegan Tempeh Taco Meat

    This vegan tempeh taco filling is a flavorful plant-based alternative to taco meat. It’s seasoned with classic, inexpensive ingredients and takes only 15 minutes to make.  
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 block (8 ounces) tempeh
    • 1 tablespoon olive oil
    • ½ cup tomato sauce
    • 1 tablespoon chili powder
    • 1 and ½ teaspoons cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon dry oregano
    • 1 teaspoon soy sauce
    • 2 tablespoons water 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 tofu is warmed through and 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

    1. 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.
    2. 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.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Serving: 1servingCalories: 120kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 279mgPotassium: 154mgFiber: 1gSugar: 2gVitamin A: 725IUVitamin C: 2.1mgCalcium: 22mgIron: 1.2mg

    More Vegetarian Dinner Recipes

    • Baked Sweet Potato Bowls with Tempeh
    • One Pot Vegetarian Chili Mac
    • Rice and Bean Casserole with Sweet Potatoes
    • Vegetarian Red Curry Noodles (One Pot)
    2.2K shares
    • 3

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Instant Pot Black Beans and Rice

    Vegetarian meal prep

    • Quinoa Edamame Salad with Peanut Sauce
    • Vegan Breakfast Egg Sandwiches
    • Vegan Lentil Bowls with Lemon Tahini Dressing
    • Easy Vegetarian Bean Burritos
    • One-Pot Vegetarian Spaghetti
    • Instant Pot Red Beans and Rice (Vegan)
    • Southwest Quinoa Taco Salad
    • Sweet Potato Quinoa Bowls with Almond Dressing

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.