Published Jul 18, 2018, Updated Sep 07, 2023
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These easy tempeh tacos are loaded with flavor! Create a taco bar and let everyone load up the tacos with their favorite toppings.
I’m so glad you have been trying and loving my tempeh recipes recently! Today I’m teaming up with Lightlife (my favorite brand of tempeh) to share with another tempeh recipe that’s absolutely perfect for summer.
I know tempeh can be kind of intimidating, but once you start cooking it at home and find a few recipes you love, it’s such an easy protein option to keep in the fridge. Plus, it’s an amazing source of protein and fiber, which is great if you’re following a plant-based diet or just want to try something new!
Tempeh Tacos FTW
Today I’m excited to share this tempeh taco recipe with you. It’s the perfect recipe for summer entertaining! Few things are better than having friends over for a summer dinner. I’m a huge fan of doing taco night when friends come over, because everyone can build their own tacos based on their preferences. And everyone loves tacos, right?
How to Make Tempeh Taco “Meat”
The base recipe for tempeh tacos is the basic tempeh taco “meat.” Once you know how to make this you can make a variety of different tacos or even tempeh taco salad.
- First you’ll want to crumble the tempeh into small pieces using your hands and add to a bowl with seasonings. I like using tamari or coconut aminos, lime juice and 1 Tablespoon taco seasoning.
- To heat the tempeh “meat,” just add a little oil to a skillet. Once warm, and add tempeh mixture and cook, stirring frequently until tempeh starts to brown and is warm throughout, about 5-7 minutes. Remove from skillet and start building tacos.
What to Serve with Tempeh Tacos
I love pairing these tempeh tacos with my tomatillo avocado dressing which PSA: also makes a delicious dip for tortilla chips! Round out the meal with these skinny palomas. I highly, highly recommend whipping up a batch of palomas (aka the BEST summer cocktail) to pair with the tacos! Your friends will thank you. 😉
If you’re not entertaining, this is still a quick and easy dinner. You can use fresh onion and peppers or use a frozen fajita veggie mix to make the prep even simpler! Not in the mood for tacos? Make these tempeh veggie burgers instead. They are perfect for summer entertaining too!
More EBF Mexican Favorites:
- Healthy Guacamole
- Mexican Street Corn Salad
- Mexican Shrimp Cocktail
- Healthy Chicken Enchiladas
- Asian Tofu Tacos
- Taco Soup
- Ground Turkey Tacos
- Creamy Vegan Queso
More Tempeh Recipes to Try:
- BBQ Tempeh
- Tempeh Burgers
- Garlic Tempeh and Broccoli
- Curried Tempeh Salad
- Tempeh Bowls
- Kung Pao Tempeh
- Tempeh Tikka Masala
- Sweet and Sour Tempeh
- Maple Mustard Tempeh
- Tempeh Meal Prep Bowls
- Maple Balsamic Tempeh Bowls
- 4 teaspoons avocado or olive oil
- 1 8 oz package Lightlife tempeh, any variety will work
- 2 Tablespoons low-sodium tamari
- 2 Tablespoons fresh lime juice, juice from 1 lime
- 1 Tablespoon + 1 teaspoon taco seasoning
- 1 16 oz package frozen fajita veggies, (bell pepper and onions)
- Avocado, sliced
- Broccoli slaw
- Tomatillo dressing
- 4 corn tortillas
- Optional: limes, salsa, hot sauce, pickled onions
- Add 2 teaspoons of oil to a medium skillet (I used a cast iron skillet), add fajita veggies and 1 teaspoon of taco seasoning. Sauté veggies until tender and hot, about 5-7 minutes. Move to a bowl.
- Crumble tempeh into small pieces using your hands and add to a bowl with tamari, lime juice and 1 Tablespoon taco seasoning.
- In the same skillet you used to cook the veggies, add another 2 teaspoons of oil and add tempeh mixture into the skillet. Cook, stirring frequently until tempeh starts to brown and is warm throughout, about 5-7 minutes. Remove from skillet and start building tacos.
- For tacos fill one tortilla with tempeh, fajita veggies, slaw and avocado slices. Top with tomatillo dressing. Add salsa, hot sauce, pickled onions and a squeeze of fresh lime juice, if using.
Nutrition information is automatically calculated, so should only be used as an approximation.