Tempeh Tacos
By America's Test KitchenPublished on March 21, 2026
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
1 tablespoon vegetable oil 1 onion, chopped fine3 tablespoons chili powder 4 garlic cloves, minced1 teaspoon dried oregano 1 pound tempeh, crumbled into ¼-inch pieces1 (8-ounce) can tomato sauce 1 cup vegetable broth 1 teaspoon packed brown sugar 2 tablespoons minced fresh cilantro 1 tablespoon lime juice 12 taco shells, warmed
Instructions
- Heat 1 tablespoon vegetable oil in 12-inch skillet over medium heat until shimmering. Add 1 finely chopped onion and cook until softened, about 5 minutes. Stir in 3 tablespoons chili powder, 4 minced garlic cloves, and 1 teaspoon dried oregano and cook until fragrant, about 30 seconds. Stir in 1 pound tempeh, crumbled into ¼-inch pieces, and cook until lightly browned, about 5 minutes.
- Stir in 1 can tomato sauce, 1 cup vegetable broth, and 1 teaspoon packed brown sugar and simmer until thickened, about 2 minutes. Off heat, stir in 2 tablespoons minced cilantro and 1 tablespoon lime juice and season with salt and pepper to taste. Serve with 12 warmed taco shells.
Time
30 minutesYield
Serves 4 to 6Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 teaspoon dried oregano
1 pound tempeh, crumbled into ¼-inch pieces
1 (8-ounce) can tomato sauce
1 cup vegetable broth
1 teaspoon packed brown sugar
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
12 taco shells, warmed
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 teaspoon dried oregano
1 pound tempeh, crumbled into ¼-inch pieces
1 (8-ounce) can tomato sauce
1 cup vegetable broth
1 teaspoon packed brown sugar
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
12 taco shells, warmed
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 teaspoon dried oregano
1 pound tempeh, crumbled into ¼-inch pieces
1 (8-ounce) can tomato sauce
1 cup vegetable broth
1 teaspoon packed brown sugar
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
12 taco shells, warmed
Why This Recipe Works
Much more than just a stand-in for more traditional beef or chicken versions, these tempeh tacos have their own nutty flavor and tender but firm texture. Chili powder and dried oregano add the right depth without overpowering the tempeh. To make their flavor fuller and rounder, we bloom the spices briefly in hot oil. For a light sauce to carry the flavors of the spices and keep the filling cohesive, we use a combination of tomato sauce and vegetable broth. To give the sauce sweet-and-sour balance, we add brown sugar and lime juice.
Instructions
- Heat 1 tablespoon vegetable oil in 12-inch skillet over medium heat until shimmering. Add 1 finely chopped onion and cook until softened, about 5 minutes. Stir in 3 tablespoons chili powder, 4 minced garlic cloves, and 1 teaspoon dried oregano and cook until fragrant, about 30 seconds. Stir in 1 pound tempeh, crumbled into ¼-inch pieces, and cook until lightly browned, about 5 minutes.
- Stir in 1 can tomato sauce, 1 cup vegetable broth, and 1 teaspoon packed brown sugar and simmer until thickened, about 2 minutes. Off heat, stir in 2 tablespoons minced cilantro and 1 tablespoon lime juice and season with salt and pepper to taste. Serve with 12 warmed taco shells.
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