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!

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”. Alternatively, try this easy Chipotle's copycat sofritas. Another option would be to make vegan buffalo wings and stuff them in vegan buffalo tacos with mango habanero sauce. So many delicious options!

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.

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.

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.

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!

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

• Use corn tortillas instead of whole wheat for a gluten-free option.
• Boost up the heat with more jalapeño.
• See more filling and topping ideas in my 5 - minute easy vegan tacos.
• You can use this delicious vegan pulled jackfruit or vegan buffalo wings (stuffed in vegan buffalo tacos) instead of tempeh in these tacos.

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!

Print

5 from 16 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 minutes

Cook Time 20 minutes minutes

Servings 4 servings

Calories 399kcal

Author Elena Szeliga

$5

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 corn or whole wheat tortillas
• ▢ 1 batch tempeh taco meat
• ▢ ½ batch chipotle corn salsa
• ▢ 1 batch fresh tomato salsa
• ▢ 1 avocado sliced
• ▢ ½ lime
• ▢ Salt and freshly ground black pepper to taste
• ▢ Fresh cilantro to garnish
• ▢ Jalapeño slices to garnish

Get Recipe 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

• Use corn tortillas instead of whole wheat for a gluten-free option.
• Boost up the heat with more jalapeño.
• See more filling and topping ideas in my 5 - minute easy vegan tacos.
• You can use this delicious vegan pulled jackfruit or vegan buffalo wings (stuffed in vegan buffalo tacos) instead of tempeh in these tacos.

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

Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!