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Easy Vegan Tacos with Tempeh “Meat”

Chipotle corn salsa, fresh and zesty tomato Pico de Gallo, crunchy tacos complete with mouth-watering tempeh taco meat come together and create the BEST vegan tacos you’ll ever have. These tempeh tacos boom with the smoky flavor of chipotle peppers, sweet roasted corn, tangy tomato salsa and savory vegan taco meat that will leave you craving more!

Vegan Tempeh Tacos with Corn and Tomatoes on a Wooden Board


 

What’s fantastic about Mexican food is all the flavors you can create with a few simple ingredients and a bit of chopping. This vegan taco recipe is unique because it blends a few classic Mexican salsas with one of my favorite plant-based meat alternatives – tempeh.

What Are Vegan Tacos Made Of?

You’ll need a few key ingredients to make these vegan tacos and first off is the taco “meat”.

Tempeh is firmer than tofu, and even considered healthier. Because it is great at soaking up flavors, it absorbs taco seasoning like nothing. When tempeh meat is crumbled up it takes on a ground beef like texture which makes it a perfect alternative for taco meat.

Vegan Tempeh Taco Meat

On top of the tempeh taco meat, you’ll mix in two different salsas. A chipotle corn salsa that boasts a smoky, sweet flavor and a fresh, simple juicy tomato salsa that can be made both with or without cilantro. Finally, the toppings are completed with some slices of creamy avocado and spicy jalapeño.

These ingredients are mixed together and find a loving home in your favorite corn or whole wheat tortilla.

Chipotle Corn Salsa Ingredients in a Bowl Side Angle

How to Make Vegan Tempeh Tacos

First of all, you’ll want to prepare the salsas beforehand. That way they have time to rest so the flavors can mix and develop. This vegetarian taco recipe works best with chipotle corn salsa  and this fresh and zesty fresh tomato salsa.

Fresh Tomato Salsa in a Bowl with Utencils

You will also need a batch of the best vegan taco meat. I love this vegan taco “meat” because it tastes close to the real thing. It will only take you about 20 minutes to prepare. But here is special tip: make a big batch! Use it for these delicious grilled zucchini and corn tacos as well.

This stuff is so good, and you can keep it for up to three months in the freezer. You can use it for practically anything that you would normally use ground beef for.

Though using store bought tortillas is faster, homemade tortillas are easy to make and taste a great deal better. What’s wonderful about this basic whole wheat tortilla recipe  is that you can customize the size of tortilla. Smaller, bigger, or both, it’s up to you.

Once you have your tortillas, start by distributing the tempeh taco meat, the two different salsas and avocado evenly among them. Then season them with lime, salt, freshly ground black pepper. Finally, garnish them with a few slices of jalapeño and cilantro.  And you’re done!

Tempeh Tacos with Avocado, Corn Salsa and Pico de Gallo

Why This Recipe Works

Tempeh tacos are:

  • fresh
  • healthy
  • nutritious
  • fun to make
  • full of color
  • boom with flavor
  • easily customizable
  • savory

Cook’s Tips

  • Smash up the avocado and make a simple guacamole that you can also use for veggie fajitas.
  • Make the vegan tempeh meat AND tortillas in a big batch. Freeze anything extra and simply microwave to defrost them or warm slowly on the stove. Add a little water to restore the consistency. 
  • If there are any leftovers, keep them in the fridge for up to three days in separate airtight containers.
  • Keep tempeh meat for up to three months in your freezer. 
  • For more creative recipe ideas using tempeh check these 20 best tempeh recipes.
  • Use leftover pico de gallo and chipotle corn salsa for this quick flatbread pizza.

Recipe Variations

Hand Holding a Vegan Tempeh Taco

If you like this recipe, please give it a 5-star rating! That would mean a world to me!

Make sure to check my ultimate guide on how to cook tempeh that I put together and discover more delicious ways to cook tempeh!

 
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5 from 5 votes

The Best Vegan Tempeh Tacos

Chipotle corn salsa, fresh and zesty tomato Pico de Gallo, crunchy tacos complete with mouth-watering tempeh taco meat come together and create the BEST vegan tempeh tacos you’ll ever have.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 399kcal
$5

Ingredients

Instructions

  • Make tempeh taco meat.
  • Make chipotle corn salsa. Alternatively, use toasted fresh corn.
  • Make pico de gallo. Alternatively, use fresh diced tomatoes.
  • Assemble your tacos: Distribute tempeh taco meat, chipotle corn salsa, fresh tomato salsa, and avocado slices among tortillas. Season with lime juice, salt and freshly ground black pepper. Garnish with fresh cilantro and jalapeño slices. Enjoy!

Notes

Cook’s Tips

  • Smash up the avocado and make a simple guacamole that you can also use for veggie fajitas.
  • Make the vegan tempeh meat AND tortillas in a big batch. Freeze anything extra and simply microwave to defrost them or warm slowly on the stove. Add a little water to restore the consistency. 
  • Drizzle the tacos with vegan buffalo sauce for an extra spicy kick.
  • If there are any leftovers, keep them in the fridge for up to three days in separate airtight containers.
  • Keep tempeh meat for up to three months in your freezer. 
  • For more creative recipe ideas check these 20 best tempeh recipes.

Recipe Variations

Nutrition

Calories: 399kcal | Carbohydrates: 47g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Sodium: 648mg | Potassium: 753mg | Fiber: 9g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 175mg | Iron: 4mg
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Vegan Tempeh Tacos Pinterest Image
Vegan Tempeh Tacos Pinterest Collage
Tempeh Tacos in a Hand Pinterest
Recipe Rating




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Kiwi @ Kiwi Recipes

Thursday 15th of October 2020

Being vegan always seemed over-complicated to me, but I feel like your recipes are so simple yet still actually have flavour!!! Loving your recipes!

Elena Szeliga

Thursday 15th of October 2020

Thank so much! It means a lot to me!

Radwa

Sunday 20th of September 2020

Tacos is my favourite! thanks for sharing this amazing recipe.

Elena Szeliga

Thursday 15th of October 2020

You are so welcome :)

Olivia Emily

Saturday 18th of April 2020

Wow, Amazing idea. and a very tasty recipe. Thanks

Elena Szeliga

Sunday 19th of April 2020

Glad you like it Olivia!

Neha

Monday 27th of May 2019

I can never have too many taco recipes in my life, and guess what it's Tuesday tomorrow,yay!!! Plus this one looks so quick and easy.

Elena Szeliga

Monday 27th of May 2019

I could eat tacos every day, honestly :) Thank you, Neha! Glad you like the recipe.

Jagruti Dhanecha

Monday 27th of May 2019

We love tacos and this vegan version looks so delicious, sharing your recipe with my daughter who is at the uni, as she prefers recipes that are quick and easy to whip up.

Elena Szeliga

Monday 27th of May 2019

That's perfect for students, too! Hope your daughter enjoys it. Thank you, Jagruti!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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