Hearty and packed with plant-based protein, this vegan tempeh taco platter is perfect for Taco Tuesday or celebrating Cinco De Mayo. Smoky tempeh, pineapple salsa, and cilantro-lime cashew cream make up this delicious spread. Bonus – it’s ready in under 30 minutes!
Here’s What You Need for this Vegan Tempeh Taco Platter
- Tempeh
- Vegetable Stock
- Garlic
- Spices like chili powder, cumin, oregano, smoked paprika, and salt
- Tamari or Reduced-Sodium Soy Sauce
- Maple Syrup
- Pineapple Salsa: Pineapple, red onion, cilantro, lime, and jalapeño
- Cilantro Cashew Cream: Cilantro, cashews, water, lime juice, garlic, cumin, and salt
Pineapple Salsa
To make this salsa, start by removing the thick skin and core of the pineapple (I like to chop the core and freeze to add to smoothies). Chop the remaining pineapple into small, bite-sized pieces. If you’ve never cut a pineapple, this is a good tutorial.
Add the diced red onion, jalapeños, chopped cilantro leaves, lime juice, and salt. Stir to combine. You’ll definitely have leftover salsa, and that’s a good thing! This stuff is so good with tortilla chips or on top of nachos with BBQ jackfruit.
Tip: Add black beans to your pineapple salsa for more protein!
Super Easy Cilantro Cashew Cream
Add cashews, water, garlic clove, cilantro, lime juice, cumin, and salt to a blender. Blend on high until super creamy. Use leftovers for enchiladas, nachos, or burritos!
What is Tempeh?
Tempeh is a great source of plant-based protein that originated in Indonesia. It’s made from fermented soybeans that have been formed into a block. The fermentation process makes digestion easier, and nutrients like zinc, calcium, manganese, phosphorus, and iron more bio-available than non-fermented soy products like tofu. You can find tempeh at any health food store or in the refrigerated section of most grocery stores.
Look for tempeh that is covered with a thin whitish bloom. Sometimes it has a few black or grayish spots, which is totally fine, but it should have no evidence of pink, yellow, or blue coloration – a sign that it has become overly fermented.
More Recipes
Chili-Lime Roasted Butternut Squash Tacos
Fajitas Sofritas Bowl With Cilantro-Lime Aioli
Jackfruit Carnitas Benedict with Cilantro-Lime Hollandaise
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this taco platter and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Vegan Tempeh Taco Platter
Ingredients
Tempeh
- 8 Oz Tempeh
- 1 Cup Vegetable Stock
- 2 Garlic Cloves Minced
- 2 tablespoon Reduced Sodium Tamari or Soy Sauce
- 1 tablespoon Maple Syrup
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Smoked Paprika
- ½ teaspoon Oregano Preferably Mexican oregano
- ½ teaspoon Salt
Pineapple Salsa
- ½ Pineapple Diced
- ½ Red Onion Diced
- 2 Jalapeños Diced
- ½ Bunch Cilantro Leaves only, chopped
- ½ teaspoon Salt
- Juice from 1 Lime
Cilantro Cashew Cream
- ½ Cup Cashews
- ¾ Cup Water
- ½ Bunch Cilantro
- 1 Garlic Clove
- ½ teaspoon Salt
- ¼ teaspoon Cumin
- Juice from 1 Lime
Instructions
Pineapple Salsa
- Mix all ingredients together and let chill in fridge until ready to use.
Cilantro Cashew Cream
- Blend all ingredients together until creamy and set aside until ready to use.
Tempeh
- Slice tempeh brick into 24 rectangles.
- Mix all other ingredients in a skillet and add sliced tempeh. Simmer over medium-low heat for about 20 minutes, or until almost all of the liquid has evaporated.
- Spray tempeh with oil and flip. Continue to cook for about 2 minutes. Spray with oil again and flip. Cook the other side for another 2 minutes, or until tempeh browns a bit.
- To serve, place 2 pieces of tempeh in grilled tortilla and top with cilantro cashew cream and pineapple salsa. If you'd like, add more toppings like avocado, jalapeños, and purple cabbage!
turquoise
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MN Veg Head
Thank you! I love food blogs, too!
veggie
This pineapple salsa looks fantastic. Must say that it makes me hungry and I surely going to try this recipe. Thank you for this one
MN Veg Head
I hope you like it!
MN Veg Head
The pineapple salsa is so refreshing! I hope you like it!
The Best Recipes
Thanks for this recipe !
MN Veg Head
Hope you enjoy it!