• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Entrees

    Tempeh Tacos

    Published: May 8, 2020 · Modified: Apr 2, 2023 by Kathy Carmichael · This post may contain affiliate links.

    59 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Tempeh Tacos Recipe

    Since moving to Arizona, during Cinco de Mayo, my husband and I usually visit our favorite Mexican restaurant. This year, however, Cinco de Mayo fell on Taco Tuesday, but Corona Virus kept us home. Instead of eating out, I made tempeh tacos at home.  To keep with the theme, I made a Baja citrus marinade for the tempeh taco recipe with a Corona Beer!

    Although I never need an excuse to create a new taco recipe, Cinco de Mayo gives me another excuse.

    Since I got a great deal on fresh pineapple, I decided to make a pineapple salsa to pair with the Baja citrus marinade topping for the tempeh tacos.

    HOW TO PREPARE/GRILL TOFU FOR TEMPEH TACO RECIPE

    baja grilled tempeh

    First, you need to know my best kept little secret! Tempeh, for instance, is naturally bitter and a bit tough. As a result, tempeh does not absorb the marinade and take on a BBQ grill flavor without boiling it first.

    Yes, that’s what I said. Boiling tempeh for a short 10 minutes takes away the bitterness and then absorbs marinades like a sponge.

    Next, remove the tempeh from the package, and cut it in half, making two equal-sized squares.

    Then, place the tempeh pieces in a pan and cover with water. Bring to a boil and cook 10 minutes, and then remove the tempeh from the boiling water to marinate.

    WHY BOIL TEMPEH FOR TEMPEH TACOS OR ANY MARINADE?

    • Boiling removes tempeh’s naturally bitter taste.
    • It softens the tempeh to make it easier to eat and enjoy
    • And, boiling allows for better saturation of marinate

    WHAT'S IN THE BAJA CITRUS MARINADE FOR TEMPEH TACOS

    Baja marinade

    I marinate my tempeh beforehand, so it absorbs the flavors of the sauce I plan to use. Regardless of the sauce, marinating is a must. This time, I chose my Baja Citrus marinade. Again, in the spirit of Cinco de Mayo, I used Corona beer and other fresh ingredients.

    • 6 ounces Mexican Beer (I used Corona Beer)
    • 1 orange juiced and the zest of the orange
    • 2 Tablespoons red wine vinegar
    • 2 tablespoons soy sauce
    • ½ cup minced white onion
    • 2 teaspoons salt
    • 1 teaspoon cayenne pepper

    baja marinade tempeh tacos

    Once marinated overnight, the tempeh absorbs 75% of the marinade. I suggest placing the grilled tempeh back into the container for additional flavor after grilling with the remaining marinade.

    GRILLING INSTRUCTIONS FOR PERFECTLY GRILLED TEMPEH TACOS WITH BAJA CITRUS MARINADE

    Now, it’s time to grill the tempeh for tempeh tacos. For those fabulous marks, you want the grill piping hot (450 degrees) before you put the BBQ  tempeh on the grill. Next, remove the tempeh from the marinade, but keep the extra marinade for after grilling.

    To get those fabulous grill marks, I turn the tempeh 4 times every 4 minutes. So, that is a total of 16 minutes of grill time.

    tempeh taco recipe

    PREPARING HOMEMADE PINEAPPLE SALSA FOR TEMPEH TACO RECIPE

    pineapple salsa ingredients

    Whenever I shop, I look for seasonal produce to buy fresh produce and save money. And, the available produce leads my menu for the week. For instance, this week, fresh pineapple was on sale for 2 pineapples for $3.00.  As a result, fresh pineapple salsa tops my tempeh tacos.

    WHAT INGREDIENTS ARE NEEDED FOR FRESH HOMEMADE PINEAPPLE SALSA

    • 3 Roma tomatoes, diced
    • 1 jalapeño pepper, deseeded, deveined, and diced
    • ½ cup red onion, diced
    • ½ cup chopped cilantro
    • 1 cup diced fresh pineapple
    • 1 Tablespoon lime juice

    Not only is pineapple salsa perfect on top of Baja Citrus marinated tempeh tacos, but pineapple salsa is also great for a variety of taco recipes:

    • Vegan Breakfast Tacos
    • Sweet Potato Tacos
    • Mushroom Chorizo Tacos
    • Potato Tacos
    • Roasted Vegetable Tacos
    • Vegan Lentil Tacos
    • Roasted Cauliflower Tacos
    • Roasted Broccolini and Sweet Potato Tostados

    Pineapple salsa

    HOW TO BUILD A SIMPLE BUT FABULOUS TEMPEH TACO

    In my opinion, simple ingredients sometimes make the best and most flavorful meals. For example, tempeh tacos' simplicity is why they taste so good.

    • Tortillas of choice (corn or flour)
    • Live lettuce, or lettuce of choice
    • Baja Citrus Marinated Tempeh
    • Pineapple salsa
    • Sliced avocado

    tempeh tacos

    📖 Recipe

    Tempeh Tacos Recipe

    Tempeh Tacos

    Kathy Carmichael
    Tempeh tacos are made from Baja citrus-marinated tempeh, grilled to perfection and topped with fresh pineapple salsa, live lettuce and cool slices of avocados.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Entrees
    Cuisine Mexican
    Servings 4 servings
    Calories 298 kcal

    Ingredients
      

    Baja Citrus Marinade

    • 6 ounces Mexican Beer I used Corona Beer
    • 1 orange juiced and the zest of the orange
    • 2 Tablespoons red wine vinegar
    • 2 tablespoons soy sauce
    • ½ cup minced white onion
    • 2 teaspoons salt
    • 1 teaspoon cayenne pepper

    Pineapple Salsa

    • 3 Roma tomatoes diced
    • 1 jalapeño pepper deseeded, deveined and diced
    • ½ cup red onion diced
    • ½ cup chopped cilantro
    • 1 cup diced fresh pineapple
    • 1 Tablespoon lime juice

    Other ingredients

    • Flour or corn tortillas
    • 1 avocado sliced thin
    • 1 head live lettuce or lettuce of choice
    • 1 package tempeh cut into 2 pieces, boiled, then marinated overnight

    Instructions
     

    BAJA CITRUS MARINADE/PREPARING TEMPEH

    • Combine all ingredients in a measuring cup and whisk together.
    • Remove tempeh from the package and cut it into 2 pieces.
    • Place both pieces of tempeh into a medium-sized pan and cover with water.
    • Bring to a boil, and boil for 10 minutes.
    • Drain tempeh and place half the marinade in a refrigerator safe container.
    • Add half the marinade to the base of the container.
    • Then, add both pieces of tempeh and cover with the remaining marinade.
    • Refrigerate overnight, allowing tempeh to absorb the flavors of the marinade.

    PREPARE THE PINEAPPLE SALSA

    • Combine all the ingredients in a bowl, and stir.
    • Cover and refrigerate until ready to use.

    GRILLING TEMPEH

    • Preheat the grill to 400 degrees
    • It is all about cooking it low and slow.
    • Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.
    • Reserve the Baja citrus marinade in the container.
    • Cook 8 minutes on each side, using a spatula to flip pieces.
    • Put tempeh back into the container for an extra coating of citrus Baja marinade.
    • Slice the tempeh into thin strips for the tempeh tacos (wait until cooled)
    • Heating the tortillas
    • The tortillas can be warmed on the stove in a skillet on medium-low heat.
    • For quick and easy warming, place tortillas, wrapped in aluminum foil, in a 300-degree oven for 15 minutes.
    • constructing tempeh tacos
    • Place a warm tortilla on a flat surface, place a lettuce layer, and a few slices of grilled tempeh.
    • Add a generous amount of pineapple salsa.
    • Now, add a couple of thin slices of avocado.
    • Serve with Mexican rice, black beans, vegan sour cream, or vegan Coleslaw with Avocado and Cilantro with Avocado and Cilantro.

    Notes

    In my opinion, simple ingredients sometimes make the best and most flavorful meals. For example, tempeh tacos' simplicity is why they taste so good. 
    • Tortillas of choice (corn or flour)
    • Live lettuce, or lettuce of choice
    • Baja Citrus Marinated Tempeh
    • Pineapple salsa
    • Sliced avocado

    Nutrition

    Calories: 298kcalCarbohydrates: 31gProtein: 15gFat: 2gPolyunsaturated Fat: 2gSodium: 495mgPotassium: 1007mgFiber: 8gSugar: 13gVitamin A: 1618IUVitamin C: 62mgCalcium: 133mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Entrees

    • Mediterranean Salad With Chickpeas recipe
      Mediterranean Salad with Chickpeas
    • curried chickpea salad recipe
      Vegan Curried Chickpea Salad
    • 4th of July Recipes
      Vegan 4th of July Recipes
    • Mexican Pasta Salad Recipe
      Vegan Mexican Pasta Salad

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Did you make this recipe? Leave a reply below! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • Best Chickpea Egg Salad
    • Vegan pineapple coleslaw
      Vegan Pineapple Coleslaw
    • vegan zucchini pasta recipe
      Vegan Zucchini Pasta Recipe
    • BBQ Jackfruit Recipe
      BBQ Jackfruit Sandwich
    • Roasted Vegetable Pasta Salad
    • Citrus Salad Recipe
      Summer Citrus Salad Recipe

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    59 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.