The Best Vegan Tempeh Tacos
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Servings
4 servings
-
Calories
399 kcal
-
Course
Main Course
-
Cuisine
Mexican
The Best Vegan Tempeh Tacos
Description
This taco recipe centers on vegan tempeh taco meat combined with chipotle corn salsa and fresh tomato salsa, all layered in tortillas that can be corn or whole wheat. Sliced avocado adds creaminess, while a squeeze of lime and freshly ground salt and black pepper enhance the bright, balanced flavor profile. Fresh cilantro and jalapeño slices are added as garnishes to introduce herbal notes and optional heat.
The components create a blend of textures including the firm yet tender tempeh, crisp salsas with smoky and slightly spicy chipotle flavor, and smooth avocado slices. Assembled tacos are handheld and versatile for quick meals or gatherings.
Notes indicate options for making tempeh meat and tortillas in bulk for freezing and reheating, tips for adjusting spice levels with jalapeño, and suggestions for substituting pulled jackfruit instead of tempeh. Corn tortillas offer a gluten-free base option. The recipe also suggests smashing avocado into guacamole as an alternative to sliced avocado.
Ingredients
- 4 corn or whole wheat tortillas
- 1 batch tempeh taco meat
- ½ batch chipotle corn salsa
- 1 batch tomato salsa fresh
- 1 avocado sliced
- ½ lime
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- cilantro to garnish, fresh
- jalapeño to garnish, slices
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
- Prepare the vegan tempeh meat and tortillas in large batches to freeze leftovers for up to three months.
- Reheat frozen tempeh meat by microwaving or warming slowly on the stove, adding a little water to restore texture.
- Use smashed avocado as guacamole or sliced avocado as preferred for tacos or veggie fajitas.
- Add vegan buffalo sauce to the tacos for extra spiciness.
- Store any leftovers in separate airtight containers in the fridge for up to three days.
- For gluten-free tacos, choose corn tortillas instead of whole wheat.
- Increase the jalapeño quantity to boost heat levels.
- Tempeh can be substituted with vegan pulled jackfruit for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Sodium | 648mg | 27% |
| Potassium | 753mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 175mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
