Tempeh Taco Filling

Recipe Information

Total Time: 

10 minutes



Tempeh, made from fermented soybeans, gives a deep flavor and meaty texture to Dana Tomlin's vegetarian taco filling.


  • 1 pound plain tempeh
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • 3 cloves fresh garlic, minced
  • 1/4 cup water
  • 2 tablespoons tamari
  • Pinch of pepper


  1. Crumble tempeh into a small bowl.
  2. Heat oil in a medium sized skillet or saute pan over medium heat. Add tempeh and cook for 2-3 minutes. Add garlic and cook for 15-20 seconds until aromatic.
  3. Add chili powder, pepper, tamari, and water. Mix well and saute a few minutes more until liquid evaporates. Note: Add additional oil if tempeh is sticking to pan.

Serving Suggestion

Serve with hard taco shells, fresh corn or flour tortillas and your favorite taco fixings.

Nutritional Information

272 Calories, 3 g. fat, 0 mg. cholesterol, 648 mg. sodium, 16g. carbohydrate, 1g. fiber, 23g. protein