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Tempeh Taco Meat

Tempeh Taco Meat Vegan Recipe

This easy vegan tempeh taco meat recipe is a quick, protein-packed option for tacos, salads, or burrito bowls. Made with simple ingredients for busy weeknights!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Topping, Vegan Basics
Cuisine American, Asian, Fusion, Mexican
Servings 3

Ingredients
  

  • 1 pack tempeh (227g)
  • 1 tbsp tomato paste
  • 1 tbsp dark soy sauce
  • 1 ½ tbsp taco seasoning
  • 1 tbsp extra virgin olive oil
  • ¼ cup water

Instructions
 

  • Start by grating the tempeh using a cheese grater. If theres a little leftover just crumble it using your hands.
  • Add the grated tempeh to a non-stick pan on medium heat with a little olive oil and cook for 3-4 mins or until lightly browned.
  • Now add in the tomato paste, soy sauce, and taco seasoning and cook for another minute, stirring constantly.
  • Add in the water and reduce until you have reached your desired consistency. This should take around 5 mins.
  • Serve anywhere you would like taco meat, and enjoy!

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 95g | Calories: 160kcal | Carbohydrates: 12g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 150mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
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