3 easy tempeh tacos on wooden plate with blue striped cloth

easy tempeh tacos

  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x


Easy tempeh tacos are the ultimate plant-based, gluten free taco fix. Fiesta’s on!




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


  • 1 medium onion, diced
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. chili powder
  • 2 Tbsp. tomato paste
  • 1 Tbsp. tamari or soy sauce



  1. Slice the tempeh into strips and crumble into pieces (thumbnail size).
  2. Place the tempeh into a pan, cover with broth and 1 tablespoon tamari (or soy sauce) and simmer for 20 minutes.
  3. While the tempeh simmers, get all your taco fixings ready.
  4. Drain the tempeh and press the sides of the colander to get as much liquid out as possible.
  5. Sauté the onion until is becomes translucent (5-8 minutes). Add the tempeh, spices, tomato paste and tamari. Mix well to coat the tempeh and simmer for an additional 5 minutes.
  6. Heat the tortillas in the oven or microwave while the tempeh is doing the last 5-minute simmer.
  7. Commence the fiesta.


  • Nutritional information calculated with a tablespoon of vegan sour cream and 2 tablespoons of pico de gallo per taco.
  • This is a great use of frozen tempeh crumbles. Just thaw them and add cumin, chili powder, tomato paste and tamari.
  • If you want to bulk out the tempeh, try adding diced green pepper and/or corn to simmer with the tempeh.
  • Category: Main Courses
  • Method: Stove top
  • Cuisine: Plant-based

Keywords: Easy tempeh tacos