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Vegan Tempeh Tacos

Mix up Taco Tuesday with these Vegan Tempeh Tacos. The best part? All you need is one skillet and 20 minutes to put a delicious plant-based meal on the table!

Servings: 6

Serving Size: 3/4 cup (140g) filling with 2 tortillas

Prep Time: 10 minutes

Total Time: 20 minutes 

Nutrition Facts: 322 calories / 45.5g carbs / 19g protein / 8g fat 

Vegan Tempeh Tacos


For the tempeh taco “meat”: 

  • 2 8-ounce packages (554g) “Lifelight” original tempeh 

  • 1 tablespoon (14g) olive oil 

  • 2 cloves (6g) garlic (minced)

  • 2 tablespoons (29g) less sodium soy sauce

  • 2 teaspoons ground cumin

  • 2 teaspoons chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • 4  tablespoons (64g) tomato paste

  • 1 15-ounce (425g) Great Northern white beans (rinsed and drained)

  • ½ cup (119g) water

For serving:

  • 12 (288g) “Mission” white corn tortillas 

Optional toppings: avocado, fresh lime juice, cilantro, diced tomato, salsa, shredded lettuce, vegan cheese, or vegan sour cream (macros not included)


  1. Using a cheese grater, grate the tempeh. Alternatively, you could roughly chop the tempeh with a knife. Set aside. 

  2. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the crumbled tempeh and garlic. Cook until golden brown, about 4-5 minutes. 

  3. Add the soy sauce, cumin, chili powder, smoked paprika, salt, and tomato paste to the skillet and toss to coat the tempeh. Stir in the beans and water. Cook for another 5 minutes, or until the liquid has mostly drained off. Taste and adjust seasonings as needed. Remove the skillet from the heat and set aside. 

  4. Assemble tacos by evenly distributing the tempeh taco meat. Top with toppings of choice. 


  1. Store any leftover tempeh taco mix in an airtight container in the fridge for up to 5 days.

  2. The taco “meat” can easily be prepared a day or two ahead of time and then reheated in the microwave or on the stove. 

  3. I recommend heating your corn tortillas briefly in the microwave before serving to make them less likely to break when folded. 

  4. To make this recipe gluten-free, use certified gluten-free tempeh and gluten-free tamari soy sauce. 

  5. You can use another type of canned bean, such as black or pinto, in place of the great northern white beans (macros will vary slightly).

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