clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
3 tempeh asada tacos with corn tortillas, mango pico de gallo, shredded lettuce and avocado cubes on white plate.

Tempeh asada tacos with mango pico de gallo

  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 tacos 1x


Spice up your life with easy tempeh taco meat flavored with Mexican asada and top it off with quick mango pico de gallo for a perfect oil free vegan taco.




Asada Tempeh

  • 8 oz. (250 gm.) tempeh, crumbled into small bite-sized pieces or diced small
  • 4 cups vegetable broth or 4 cups water + 2 vegetable bouillon or stock cubes
  • 1 Tbsp. Tamari or soy sauce
  • 1 cup Mexican beer or veggie broth
  • 1 tsp. tamari or soy sauce
  • 1 tbsp. lime juice
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder

Mango pico de gallo

  • 1 large mango cubed small (2 cups)
  • 1-2 jalapenos, diced small with the seeds removed
  • ½ red onion, diced small (1/2 cup)
  • 1 cup chopped cilantro
  • 1 medium tomato, diced small (1 cup)
  • Juice of 2 limes (about 1/3 cup)


  1. Slice the tempeh into quarters and crumble or dice it into small, bite-sized pieces. Place the tempeh along with 4 cups of vegetable broth and 1 Tbsp. tamari into a medium saucepan.
  2. Bring the pan to a boil and then reduce to simmer, cover it and simmer the tempeh for 2or dice it into small cubes. Simmer the tempeh for 20-30 minutes.
  3. Drain and set aside.
  4. While the tempeh simmers, make the mango pico de gallo by preparing all the ingredients and tossing it together in a bowl with the lime juice.
  5. To finish the asada tempeh, in a skillet whisk together the beer or broth, tamari and lime juice with the chili powder, smoked paprika, ground cumin and garlic powder.
  6. Heat the skillet and then add the tempeh. Simmer until most of the liquid is absorbed (about 10 minutes). Take it off the heat and cover.
  7. Heat the tortillas for 2-3 minutes at 4000 F (2000 C). Turn them so they are heated on both sides. Try not to get them too brown or hard as that will make them difficult to wrap.
  8. Serve the tempeh asada along with the mango pico de gallo, corn toritllas, vegan sour cream (optional), shredded lettuce, diced avocado and any other topping you like.


  • Prep time is calculated for the time to crumble the tempeh. The mango pico de gallo can be made while the tempeh simmers.
  • Get the vegan sour cream recipe here. If you want to make it even easier, start with 1 cup of cashews and grind them in a spice grinder. This way, you don’t need to soak your cashews.
  • Category: Burgers & Wraps
  • Cuisine: Mexican

Keywords: Tempeh asada tacos with mango pico de gallo

Sharing is Caring

Help spread the word. You're awesome for doing it!