Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.

    Advertisement
  • Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

Nutrition Facts

199 calories; protein 10.9g 22% DV; carbohydrates 11.4g 4% DV; fat 13g 20% DV; cholesterolmg; sodium 391.6mg 16% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2014
Absolutely LOVE these as a meatless alternative to tacos! I didn't have any taco seasoning (although I scoured my cabinets) so I used some cumin and other spices for a homemade seasoning. My grocery store only had plain tempeh but I thought the flavor was great as-is. We topped ours with avocado salsa lettuce and sour cream and ate them on whole wheat tortillas. This is already in our weeknight rotation as a go-to dinner. Super quick the husband loves it AND it makes just enough for him to take the leftovers to lunch the next day. LOVE! Read More
(5)
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/24/2014
Absolutely LOVE these as a meatless alternative to tacos! I didn't have any taco seasoning (although I scoured my cabinets) so I used some cumin and other spices for a homemade seasoning. My grocery store only had plain tempeh but I thought the flavor was great as-is. We topped ours with avocado salsa lettuce and sour cream and ate them on whole wheat tortillas. This is already in our weeknight rotation as a go-to dinner. Super quick the husband loves it AND it makes just enough for him to take the leftovers to lunch the next day. LOVE! Read More
(5)
Rating: 5 stars
08/13/2015
I've made this a few times with several variations. I recommend steaming the tempeh for 10 minutes before cooking. This opens it up to absorb more favors. I add some tri color peppers and jalapeño and instead of taco season I do some chili powder cumin cayenne pepper and may throw some fresh green onions on top. It's fun to play with the spices and add fresh veggies to make it a more balanced meal. I definitely recommend topping with salsa and guac or avocado. Thanks for the recipe! Read More
(3)
Rating: 4 stars
04/12/2016
I changed a lot of it. Used beef bouillon rather than veg broth, fajita seasoning rather than taco. Kept the onions and garlic but added avocado and greens rather than red pepper. I think you can really play around with this recipe to suit your taste. Read More
(2)
Advertisement
Rating: 5 stars
01/29/2015
This was the recipe I used the first time I ever attempted cooking tempeh. It came out looking exactly like ground beef! It was delicious and I'm really excited to try other tempeh recipes! Thanks! Read More
(2)
Rating: 5 stars
03/19/2016
Great recipe simple and easy but healthful and tasty. I made a chipotle lime sauce with sour cream lime juice and chipotle powder to go with it and served it with green onions and chopped grape tomatoes and I used flour tortillas for serving but I think next time I'll use corn. Read More
(1)
Rating: 5 stars
07/05/2016
Wonderful recipe! I used non-seasoned tempeh and thought that there was plenty of flavor. For the taco seasoning I used two tablespoons of the Taco Seasoning I recipe on this website. I also threw in an extra clove of garlic which is par for the course with me. Topped with avocado pico de gallo and olives. Thank you for sharing! Read More
(1)
Advertisement
Rating: 5 stars
05/01/2018
This was my first try with tempeh, and I found it tasty. I used just one tablespoon of olive oil, found that to be plenty. Also used water instead of vegetable broth and chopped up a fresh jalapeño with the onion. I used a taco seasoning recipe from the website. I will make again for sure! Read More
(1)
Rating: 5 stars
05/04/2020
Yum! I did not have spicy tempeh, so I sprinkled it with cumin and cayenne pepper. I am excited to make again. Easy and delicious! Read More
Rating: 5 stars
04/04/2015
Delicious! Filled corn tortillas with this tempeh mixture and homemade salsa...sooo good! Would have loved to top with guacamole if I had an avacado. Read More