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Tempeh Tacos

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5 from 3 reviews

  • Author: Brita Britnell
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This vegetarian taco filling is made from crumbled tempeh that is seasoned and delicious! Perfect for taco night and easy to throw together.


  • 1 tablespoon of olive oil
  • ½ of a medium yellow onion
  • 2 cloves of garlic, minced
  • 2 teaspoons of cumin
  • 1 teaspoon of chili powder
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • ¼ teaspoon of oregano
  • ¼1 teaspoon of paprika (according to taste and desired spiciness)
  • 1 (8 ounce) block tempeh 
  • 1/4 cup of water


  1. Heat oil in medium pan over medium heat. Once hot, add in onion and cook for about 5 minutes until the onion becomes translucent. 
  2. Add in the garlic and cook for 1 more minute.
  3. Crumble in the tempeh so that it’s in very small pieces and then add in all of the spices. Add in the water and mix to combine. Cook for 5 additional minutes until the tempeh is heated through and the water has thickened/been absorbed.
  4. Serve with your favorite taco toppings and ENJOY!!


Storing & freezing tempeh taco “meat”:

  • Leftovers: Once the tempeh has cooled completely, store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • To freeze: Let the tempeh filling cool completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months.
  • To reheat: Thaw the frozen tempeh in the refrigerator before reheating on the stovetop or in the microwave until heated through.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american