Oaxacan-Style Tempeh Tacos
These Oaxacan-Style Tempeh Tacos are inspired by the deep, smoky flavors of mole, with bold seasoning from cocoa, chipotle, cinnamon, and smoked paprika. The tempeh filling is layered with guacamole, crema and quick-pickled onions, all wrapped in warm corn tortillas. A plant-based taco with big Oaxacan flavor that’s anything but average!
Equipment
- Small food processor
- Medium skillet
Ingredients
Tempeh Taco Filling
- 1 (8-ounce) block of tempeh
- 1 tbsp olive oil
- ⅓ cup white onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tsp cocoa powder
- 1 tsp cinnamon
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp chipotle powder (or 1 large chipotle in adobo, chopped)
- ½ tsp salt, adjust as needed
- 1 tbsp soy sauce or tamari (or vegan Worcestershire sauce)
- ⅔ cup water or vegetable broth
- 1 tbsp lime juice (~ 1 lime)
Pickled Onions
- ½ red onion, thinly sliced
- ⅔ cup apple cider vinegar
- ⅓ cup water
- 2 tbsp granulated sugar
- Handful of cilantro
- Dash of salt
Oaxacan-Style Crema
- ⅓ cup unsweetened plant-based plain yogurt or sour cream
- 1 tbsp lime juice
- ½ tsp apple cider vinegar
- ½-1 tsp agave
- A few dashes of cumin
- A few dashes of chili powder
- Pinch of salt
To Serve
- 10 (5-inch) corn tortillas
- Guacamole (store-bought or homemade)
- Fresh cilantro, to garnish
- Lime wedges
Instructions
- Quick Pickle the Onions: In a small saucepan, heat ⅔ cup apple cider vinegar, ⅓ cup water, and 2 tbsp sugar until the sugar dissolves. Pour the hot mixture over the ½ red onion slices in a heat-safe bowl or jar. Add a handful of cilantro and a dash of salt. Let sit while you prep the rest—at least 20–30 minutes.
- Make the Crema: In a small bowl, stir together ⅓ cup yogurt, 1 tbsp lime juice, ½ tsp apple cider vinegar, ½ tsp agave, a few dashes of cumin and chili powder, and a pinch of salt. Mix well and refrigerate to allow flavors to meld. Adjust as needed.
- Prep the Tempeh: Crumble the 1 (8-ounce) block of tempeh in a food processor (or use your hands or knife to break into small, ground meat-like pieces).
- Cook the Filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add the ⅓ cup onion and sauté until soft, about 3–4 minutes. Add 2 cloves garlic and cook for 1 more minute. Stir in 1 tbsp tomato paste, all the spices, 2 tsp cocoa, 1 tsp cinnamon, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp oregano, ½ tsp chipotle powder (or 1 chipotle in adobo diced), and ½ tsp salt. Mix well. Then add crumbled tempeh.
- Simmer with Liquid: Pour in 1 tbsp soy sauce, ⅔ cup broth. Stir and cover. Let simmer for 5–7 minutes. Uncover and cook for another 3–5 minutes, stirring occasionally, until most of the liquid is absorbed or to your liking.Finish with 1 tbsp lime juice, stir and taste.
- Warm the Tortillas: Heat 10 corn tortillas in a dry skillet or directly over a flame until warm and pliable.
- Assemble the Tacos: Spread a spoonful of guacamole on each tortilla. Top with tempeh filling, pickled onions, a drizzle of crema, and fresh cilantro and a squeeze of lime.
Notes
Tempeh prep tip
Crumbling the tempeh in a food processor gives the filling a great texture, but you can also finely chop it by hand or crumble with your hands.
Pickled onions
Quick pickled onions are best when they’ve had at least 20–30 minutes to sit, but you can prep them up to a week in advance and keep them in the fridge.
Crema shortcut
The crema can be made ahead and stored in the fridge for up to 3 days. The flavors get better as it sits.
Storage
Leftover tempeh filling keeps well in the fridge for up to 3–4 days. Reheat in a pan or microwave. Great for repurposing into bowls or wraps!
Nutrition
Serving: 1 tacoCalories: 150kcalCarbohydrates: 14gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 260mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 6mgCalcium: 40mgIron: 1.6mg
Tried this recipe?Let us know how it was!