Flavor-packed vegan Tempeh Taco Meat with smoky spices and the perfect texture (and it’s ready on the stove in under 15 minutes)!
Life is too short for bad tacos. I wish past-Sarah was aware of this, back when she would throw the contents of her fridge onto a tortilla and call it a taco. But now that present-Sarah knows how to make the best ever vegetarian taco meat using tempeh, there will never be a bad taco again.
And I’m not exaggerating when I say just how good this taco meat is. I mean you can make taco meat out of anything…quinoa, walnuts, tofu, it’s all been done. But tempeh is my favorite for it’s slightly chewy texture, flavor absorbing power, and ease of use.
Grated tempeh lays the base, giving this vegan taco meat the perfectly chewy texture (unlike tofu, which tends to fall flat in the texture department). It’s seasoned with a quick blend of spices (including smoked paprika for that addictive smoky flavor), and tied together with tomato paste!
What goes into this tempeh taco meat?
- Tempeh: Grated using a box grater to create the perfect vegan “ground meat”. More on the wonders of what tempeh is here.
- Oil: We’ll brown the tempeh slightly in oil, but you can leave out the oil if you need to. Just be sure to use a nonstick skillet!
- Spices: Cumin, chili powder, smoked paprika lay down some serious flavor. Adjust as needed to suit your taste!
- Tomato paste: Tomato paste is the glue holding it all together, giving a rich color and umami flavor.
How to serve this tempeh taco meat
- In place of the “pulled pork” on these vegan nachos
- In these burrito bowls
- Mixed into this Mexican Street Corn Salad
- With corn ceviche in these tacos
- On these kimchi tacos
Ingredients
- 1 8-oz package tempeh 226 g
- 1 Tbsp olive oil 15 mL
- 1 tsp each cumin and chili powder
- 1/2 tsp each salt and smoked paprika
- 1 clove garlic
- 2 Tbsp tomato paste 30 g
- 1 Tbsp water 15 mL
Instructions
- Cook Tempeh: Roughly grate tempeh using a box grater. Heat oil in a large saute pan over medium/high heat, then add tempeh. Cook until golden brown, about 5 minutes.
- Flavor: Stir in remaining ingredients. Continue cooking for 5 minutes, until the sourness from the tomato paste cooks out.
Nutrition Information
Thanks so much for dropping by and for making easy vegan recipes like this Tempeh Taco Meat possible! Be sure to snap a photo and tag #liveeatlearn on Instagram is you give it a go.
Leola says
I didn’t have all the right ingredients so I substituted similars and it still came out great. Added a bit of sweet “flying saucer” onion to the tempeh taco “meat” mix. Served it with tomato, salsa and avocado toppings, choice of soft taco wrap or corn tortillas, sauteed green veggies and rice on the side. Eating vegan is delicious, healthy for people and the planet, and filling 🙂
Sarah says
Sounds delicious, Leola! Happy you could find some substitutes that worked for ya! 😀
Phil says
I’m looking forward to making this for my daughter, who is a vegetarian. I have a couple questions if you don’t mind, I just want to make sure I don’t mess it up.
1. Can I use salsa instead of tomato paste since I don’t have any tomato paste on hand?
2. Does this reheat well or get mushy? (I’m trying to decide if I can make a bunch ahead of time)
3. If using garlic granules instead of fresh, hoe much would you recommend ?
Thanks ahead of time for your help.
Phil
Sarah says
Hi Phil!
1. Salsa is a bit more watery than tomato paste so I don’t know how that would turn out, but without another option I would probably give it a go (you can always cook it longer to evaporate out the extra moisture).
2. In my experience it doesn’t get that mushy, though it is best when fresh.
3. Just use a pinch of garlic powder (1/8 teaspoon).
Hope you and your daughter enjoy! 😀
Mandi Schuler says
This was a very nice and easy recipe. Even my meat eating hubby approved. I added fresh minced garlic, 1 roasted red pepper chopped, chipotle powder, a dash of cayenne, a dash of red perrier flakes, and added more water. Turned out great! Thank you.
Sarah says
So happy to hear you both liked it, Mandi! Enjoy! 😀
Paula says
We eat mostly plant based meals to include fin & fowl. I made a taco salad and BF made soft tacos. The addition of hot sauce as a condiment was needed to satisfy our tastes. Very good taco. I will make it again and remember to add the tomato paste. My bad🙃
rebecca says
I made this for my son’s birthday. We recently went vegan. I t was delicious. the texture, and taste was amazing, it will definitely be a favorite with tacos and burritos . The best part was it was healthy in reference to carbs, salt, and saturated fat. JESUS loves you, thanks for sharing.
kevin says
Very tasty
Nomia says
This was SO flavorful! Very quick and so easy to make, and my tacos were delicious! I used a combination of tomato paste and chipotle paste for more smoky flavor.
I also think it’s easy to adjust some of the seasonings towards “Italian” flavors and use this “meat” in tomato sauces for pasta and lasagna as well. Thanks for a great recipe!
Susan says
If using an 8 oz package of Tempeh as per the recipe, about how many taco shells will that fill? Just wondering whether I should double the recipe. Thanks.
Sarah Bond says
3 very full tacos, or 6 lightly filled!
Haley says
Great recipe! The tempeh only makes about 3 tacos, but surprisingly, it is incredibly filling- especially if you add in rice too.
I made rice bowls and the tempeh really carried the flavor!
Sam says
This is the first time I’ve ever done grated tempeh & it’s probably the way I’m gonna continue doing it for a while! Funny, but I never even considered grating that block of fermented soybeans—it always sort of begged me to slice or cube it. (Never really loved that, but have always enjoyed the flavor of tempeh).
I saw on a different site that I could/should steam or simmer it before the main preparation, so I made a lovely taco-inspired marinade & simmered my tempeh shreds in that just to open up the beans to all the new flavors. Glad I did that first bc it really helps w both seasoning & flavor!! I’m learning so much by just choosing a single new ingredient…& it’s so fun (& so humbling!) to figure out everything you don’t yet know (as a vegan human) about any soy protein!! Love it & definitely gonna make it again!
Sarah Bond says
Steaming is a great idea (that I recently learned about as well)! So happy you’re enjoying the recipe, Sam!
Sam says
I enjoyed my tempeh taco n’eat so much that today I’m turning it into stuffing for my favorite jalapeño relleno recipe. They’re actually really great as sandwiches—it has the look & sort-of texture of a chicken sandwich but it’s all veg. I was getting really sick of pan searing tofu, so tempeh is kinda my new thing now, I guess… :)))
Sarah Bond says
YAY! I’m so happy to hear it, Sam! Enjoy!
Leanne says
So delicious!
Joy says
We love this recipe! Our family favorite is taco salad with salsa and vegan sour cream, good old iceburg lettuce, diced tomatoes, and a few pinto beans.