our best original tempeh tacos

tempeh tacos on black plate with tempeh taco meat, shredded lettuce, salsa, cashew sour cream, and sliced red onion

Make the best tempeh tacos using our technique for making perfect crumbled tempeh taco meat with original seasonings and prepare for scrumptious munching.




  • 18 oz. (250 gm) block tempeh
  • 5 cups vegetable broth (depending on pan depth)
  • 1 Tbsp. Tamari (or soy sauce)


  • 1 medium onion, diced
  • 12 diced jalapenos (remove the seeds if you want less heat)
  • 3 Tbsp. tomato paste
  • 1 tsp. maple syrup
  • 1 Tbsp. tamari or soy sauce
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika

8 corn tortillas


  1. Slice the tempeh into strips and crumble into pieces (thumbnail size)
  2. Place the tempeh into a pan, cover with 5 cups of vegetable broth and 1 tablespoon of tamari (or soy sauce) and simmer for 20 minutes.
  3. While the tempeh simmers, get all your taco fixings ready.
  4. Drain the crumbles and press the sides of the colander to get as much liquid out as possible.
  5. Sauté the onion and jalapenos for 5 minutes until they start to soften. Then add the tempeh crumbles and let them cooks for another 5 minutes so they can firm up a bit. This will help to get any remaining moisture out.
  6. Add the tomato paste, maple syrup, and soy sauce. Mix well.
  7. Add 1 tsp. of cumin, oregano, chili powder, and smoked paprika.  Mix and heat through.
  8. Taco time!


  • Nutritional information includes 8 servings of tempeh taco filling with 8 corn tortillas.
  • You can freeze simmered tempeh crumbles. To use them, thaw in the refrigerator or run them over a bit of hot water. Once thawed, press them a bit to get rid of any accumulated moisture and then make the taco filling as directed. 

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