Tempeh Tacos Recipe: How to Season Tempeh Tacos

Tempeh is an Indonesian food consisting of fermented soybeans. It differs from tofu, or coagulated soy milk containing various amounts of liquid for the different firmness levels. With tempeh, the natural fermentation and bacteria growth turns the soybeans into a cake-like substance, and the soybeans remain visible in the block. Tempeh is firmer than tofu, so it’s easier to slice but harder to crumble.

Tempeh tacos are a meatless version of a traditional Mexican taco. Use the same flavors as a classic taco, such as cumin, chili powder, onions, lime juice, and hot sauce, to mask the earthy taste of the tempeh—or keep the flavors light to highlight the tempeh’s natural taste. Seasoned tempeh also works well in nacho and burrito recipes.

Add more flavor to your tempeh tacos with these topping options:

• Cabbage slaw: Chop or shred cabbage and mix it with vegan mayonnaise, apple cider vinegar, salt, and pepper. Add other celery, carrots, red onion, and other vegetables. The cabbage slaw adds a bright flavor and crunch to the meaty tempeh taco filling.
• Cashew sour cream: Soak raw cashews in water overnight. Drain the water away and blend the soaked cashews with fresh water, salt, and lemon juice to mimic the tangy flavor of sour cream. Add just enough water to blend the cashews into a creamy mixture—the overall mix should remain thick, like sour cream.
• Guacamole: Mash avocados, lime juice, salt, jalapeños, white onion, salt, and pepper in a bowl. Spoon the guacamole over the tempeh taco meat or serve it on the side with tortilla chips.