Tempeh Tacos – Sweet Potato Soul by Jenné Claiborne

These bold and vibrant Tempeh Tacos are easy to make, packed with plant-based protein, and have a vibrant color palette as festive as delicious! Elevate your family taco night or double this recipe to treat dinner party guests.

This recipe was written on March 30, 2021. It was updated with additional recipe information on June 5, 2024.

Satisfy your taco cravings with this nutritious and flavor-backed Mexican tempeh taco recipe. Soy-based tempeh is marinated in a smoky, sweet, tangy blend of umami soy sauce, balsamic vinegar, maple syrup, and a kick of chipotle chili powder, then pan-fried until golden brown. The tempeh taco meat is loaded into warm tortillas with creamy, zesty homemade guacamole, and a fresh cabbage and carrot slaw. 

These vegan tempeh tacos’ delightful mix of textures and tastes is festive enough for group gatherings and easy enough to whip up for a satisfying weeknight meal. It only takes 35 minutes to prepare this dish from start to finish, making it a great meal to add to your dinner rotation! 

For more plant-based taco recipes, try my lentil tacos, mushroom carnitas tacos, and jerk jackfruit tacos.  

Ingredients

Tempeh: A protein-rich meat alternative made from fermented soybeans. Its firm meaty texture is perfect for this tempeh taco recipe. If desired, substitute for extra firm tofu, mushrooms, or chickpeas.

Soy Sauce: This is used in the tempeh meat marinade to enhance the savory flavor and add umami notes. Opt for a low-sodium soy sauce if you prefer less saltiness or use tamari or coconut aminos for a gluten-free alternative. 

Balsamic Vinegar: Adds a tart, slightly sweet depth to the marinade, balancing the flavors. Use a high-quality balsamic vinegar for the best taste. Looking for a substitute? Swap for red wine vinegar with a pinch of sugar. 

Maple Syrup: Provides a natural sweetness to the tempeh marinade and helps carmelize the tempeh when pan-fried. You can also use agave nectar if desired. 

Chipotle Chili Powder: Gives the tempeh taco marinade a smoky heat. Adjust the amount to suit your taste preferences. For a milder flavor, substitute regular chili powder or smoked paprika.

Avocados: Used as the base of the homemade guacamole. Opt for Haas avocados for the best guac taste and texture and choose ones that are slightly soft to the touch for peak ripeness. 

Red Onion: Adds a sharp, tangy, slightly sweet bite to the guacamole. Finely mince it to distribute the flavor evenly. Use yellow onion for a more neutral taste. 

Cilantro: Fresh cilantro adds a bright, herbaceous note to the guacamole. If you don’t prefer cilantro, substitute parsley—just know it will contribute a slightly different flavor. 

Jalapeño Pepper: Provides the guac with a spicy kick that elevates the tacos. Adjust the amount to suit your taste preferences, or substitute with a milder pepper if you prefer less heat. 

Limes: Fresh lime juice adds a tasty acidity to the guacamole and cabbage carrot slaw. Roll the limes on a hard surface to release the juices before cutting them open.

Sea Salt: Enhances the flavors of the guacamole. Start with the recommended amount and add more to taste as needed. You can also use Kosher salt. 

Red Cabbage: Garnishes the tacos, adding a crunchy texture and vibrant color. Finely shred it for the best texture. Swap for shredded green cabbage or use a bagged coleslaw mix if desired. 

Carrots: Provides sweetness and a colorful crunch to the tacos. Peel and shred them finely, or opt for pre-shredded carrots to save prep time. 

Extra Virgin Olive Oil: This oil adds a rich flavor to the cabbage and carrot slaw. Use a high-quality extra virgin olive oil or another neutral oil, like avocado, for the tastiest tempeh tacos recipe.

Corn Tortillas: Warm them before serving for the best texture. Substitute flour tortillas or a grain-free alternative as needed.

How to Cook Tempeh Tacos

• Crumble or dice tempeh into small pieces. I like to use my hands to crumble tempeh into dime-sized pieces. I like the texture of the irregular pieces. You could also dice the tempeh with a knife.

• Prepare Tempeh Marinade. Mix the soy sauce, balsamic vinegar, maple syrup, and chipotle chili powder in a medium-sized mixing bowl until well combined.
• Add Tempeh. Add the tempeh pieces to the mixing bowl. Gently toss the tempeh in the marinade to combine. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes or overnight for optimal flavor. 

• Pan-Fry Tempeh. Heat a medium-size skillet over low-medium heat. Add the marinated tempeh, including the extra marinade juices, to the skillet and cook for 5-7 minutes, stirring frequently, until it is hot and golden and the marinade has cooked off (no liquid remaining). 

• Prepare Guacamole. Place the guacamole ingredients in a mortar and pestle or mixing bowl and mash until you reach your desired texture. Season the guacamole to taste with more salt and lime if desired. Set aside.

• Prepare Slaw. Combine the shredded red cabbage and carrots in a bowl and toss with olive oil and lime. Season to taste with salt if desired. Set aside.

• Heat Tortillas. Warm the tortillas over the flame of your stovetop burner or in a toaster oven at 350°F for about 2 minutes. Wrap the tortillas in a kitchen towel to keep them warm.

• Assemble Tacos. Build the tacos by layering the marinated tempeh, cabbage carrot slaw, and guacamole into the warm tortillas. Garnish with more cilantro, a squeeze of lime juice, and hot sauce if desired. Enjoy hot!

Recipe Pro-Tips

• Let the tempeh marinate. The best tempeh marinade recipes allow the tempeh to soak up all the delicious flavors. Marinate for at least 15 minutes, a few hours, or ideally overnight; the longer it sits, the better it will taste!
• Crumble the tempeh. Break the tempeh into bite-sized pieces. This makes tempeh recipes easy to fully coat in the marinade and evenly cook in the skillet. 
• Customize the guacamole texture. Lightly mash the avocados for a chunkier texture, or mash until smooth and creamy to suit your taste. 
• Adjust the spices. Customize the heat by adjusting the chipotle chili powder in the marinade and the amount of jalapeño in the guacamole to suit your spice preferences. 
• Warm the tortillas. Don’t skip this step! Warming the tortillas makes them more pliable and enhances the flavor of the tacos. 
• Double the recipe. Easily multiply this recipe to make the servings you need to feed a crowd!

Serving Suggestions

Enjoy these festive tempeh tacos for a satisfying lunch or weeknight dinner with simple sides like a green salad, seasoned black beans, or roasted veggies. Or serve them at your next dinner party accompanied by some of our favorite Mexican-inspired recipes below: 

Storage Directions

• Refrigeration: Store leftover cooked tempeh, prepared guacamole (with an avocado pit in it to slow the browning process), and cabbage carrot slaw separately in airtight containers for 2-3 days. 
• Reheating: Warm the tortillas separately and reheat the tempeh in a skillet over medium heat or microwave for 1-2 minutes. Assemble the tacos, adding the toppings.

Frequently Asked Questions

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