This Tempeh Taco “Meat” is super easy to make + perfect for meal prep or busy weeknights! Ready in under 20 minutes + packed with protein + flavor + versatility. Layered in tacos, rolled into burritos, sprinkled on a taco salad. Whatever your favorite Mexican dish is, add in tempeh taco meat!
Learning how to cook meatless Mexican food is an absolute MUST for vegetarians, vegans, flexitarians, and even the meat-eater dabbling in meatless recipe creations! This one is a keeper! This recipe can easily be doubled or even tripled. You can also make this tempeh taco meat on a weekend + portion it out for meal prep, lunchboxes, or even busy weeknight dinners. If you know me, you know I LOVE Mexican food. I am forever on a quest to recreate our favorite takeout dishes. It makes me SO HAPPY to veganize and healthify our restaurant favorites (yes, I made up those words!) Anyway, for us, it is an easy way to get lots of plant-based protein, veggies, and authentic flavors that make other meatless dishes miss the mark. Need more meatless Mexican ideas? Start here!
Why Eat Tempeh?
Tempeh is a great source of protein + calcium + iron + magnesium! Above all, it is very high in prebiotics. If you are not familiar with prebiotics, time to get familiar!!!!! Prebiotics are a type of fiber that promote the growth of good gut bacteria. YES! To simplify this, we need lots and lots of good gut bacteria for our overall heath, to reduce inflammation, and so many more reasons! One way we get these is by eating a large variety of plants. Another way we accomplish this is by eating fermented foods. Tempeh is a fermented food 🙌🏻. Tempeh is on regular rotation in the MVF kitchen as one of our main sources of clean, plant-based protein.
Tara’s Tips for Perfect Tempeh Taco Meat EVERY TIME:
- Boil it first!!!!! One of the main reasons people think they do not like tempeh is because it has a slightly bitter taste. Personally, I do not like tempeh in its original form, I always boil it. After boiling, the bitter taste is gone. Boiling also softens it up a touch so that the flavors you add later will absorb better.
- If you prefer, you can easily make this recipe with a packet of store-bought taco powder. Omit the spices included in the recipe and replace with your favorite taco powder instead. Equally as delicious and quicker if you are short on time.
- Extra time? Marinate it! After boiling the tempeh, add all of your spices and 1/2 cup water to a glass bowl and marinate for 10 minutes up to 4 hours. After that, simply heat the mixture in a pan and enjoy!
How to build the perfect plant-based taco?
LAYERS! All of my Chipotle Copycat Salsa Recipes work fabulously with this tempeh taco meat. Especially my Guacamole Recipe. Alternatively, if you layer this tempeh into a salad it is absolutely divine topped with Creamy Vegan Avocado Dressing.
Tempeh Taco Meat
This Vegan Tempeh Taco Meat is super easy to make + absolutely perfect for meal prep or busy weeknights! Ready in under 20 minutes + packed with protein + flavor + versatility.
Ingredients
- 8 oz package of tempeh
- 3 1/2 cups water
- 2 teaspoon cumin powder
- 1 teaspoon oregano
- 1 teaspoon chili powder (add more for increased spice level, to taste preference)
- 1/2 teaspoon garlic powder
- 2 tsp paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
Directions
- Step 1 Bring 3 cups water to a boil in a medium pot.
- Step 2 Break tempeh block up into small crumbles with your hands.
- Step 3 Add tempeh to boiling water and boil for 10 minutes.
- Step 4 Pour into a colander and fully drain water from tempeh.
- Step 5 Heat a medium non-stick pan or skillet over medium heat.
- Step 6 Add crumbled tempeh, 1/2 cup water and all the spices.
- Step 7 Cook over medium heat for 5-7 minutes, stirring frequently. Add a few tablespoons of water at a time if your tempeh mixture begins to stick to the pan.
- Step 8 Tempeh is done cooking when it turns brown and coated fully with taco seasoning mixture. Test salt and spice level, adjust to your liking.
- Step 9 Serve layered in tacos, burritos, taco salad or eat with a spoon!
- Step 10 Store in airtight glass container in the fridge for up to 5 days or in freezer for up to 3 months.
❤Did you make this Meatless Taco Meat? Leave a rating + a comment below!
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