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. These 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”.
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! 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.
- 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.
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.
If you like this recipe, please give it a 5-star rating! That would mean a world to me!
The Best Vegan Tempeh Tacos
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
Instructions
- 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.
- 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.
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.
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