Low Carb Vegan Tempeh Tacos

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  • prep time

    prep time

    40 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    1 h 0 min

Low Carb Vegan Tempeh Tacos

If you’ve worked with tempeh before, you’ll enjoy this variation on the soybean product. Instead of cutting and baking the tempeh, you’re going to treat it like it’s ground beef. Crumble it up, season it, and cook the tempeh in a frying pan. It looks just like seasoned ground meat, perfect for Keto tempeh tacos! This recipe also includes homemade vegan tortillas. Each tortilla is the perfect size for a handheld taco with seasoned tempeh and a little chopped cilantro on top. You can include a wedge of lime for squeezing on top too. If you have a favorite combo of taco toppings to put on Vegan Keto tempeh tacos, sound off in the comment section!

Is tempeh Keto?

Tempeh is made from fermented soybeans. Soybeans are a Keto-friendly ingredient and safe to eat in your diet. Tempeh is similar to tofu because it can absorb and carry other flavors well, and it’s versatile. Cut, dice, or slice tempeh into different-sized pieces. If you cook it right, tempeh can replace fries, meat, and even bacon in your Keto diet.

Where do I buy tempeh?

Tempeh comes pressed in a dense, cake-like form. The packaging is usually vacuum sealed, and it needs to be refrigerated. You can find it at your grocery store where other refrigerated vegan items are. These items are sometimes near dairy. If all else fails, you may be able to have tempeh shipped to you.

Vegan Keto taco toppings

There are many toppings you can include on your Vegan Keto tempeh tacos. Besides cilantro, other fresh toppings can include diced tomatoes, jalapenos, onions, or lettuce. If you have carbs to spare on your diet, you can add vegan sour cream or cheese to your tacos. A safer Keto-friendly option might be cashew cream!

  • Net Carbs

    5.6 g

  • Fiber

    8.2 g

  • Total Carbs

    13.9 g

  • Protein

    17.3 g

  • Fats

    28.6 g

362 cals

Low Carb Vegan Tempeh Tacos

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Tempeh

    Tempeh

    8 oz

  • Sauce Soy

    Sauce Soy

    2 tbsp

  • Chili powder

    Chili powder

    0.5 tsp

  • Cumin, ground

    Cumin, ground

    0.5 tsp

  • Garlic powder

    Garlic powder

    0.25 tsp

  • Onion powder

    Onion powder

    0.25 tsp

  • Paprika

    Paprika

    0.5 tsp

  • Almond flour

    Almond flour

    0.5 cup

  • Coconut flour

    Coconut flour

    0.25 cup

  • Flaxseed / Linseed (Powder / Ground / Milled)

    Flaxseed / Linseed (Powder / Ground / Milled)

    3 tbsp

  • Salt

    Salt

    0.25 tsp

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    0.5 tsp

  • Olive Oil

    Olive Oil

    2 tbsp

  • Water

    Water

    0.33 cup

  • Avocado oil

    Avocado oil

    1.5 tbsp

Recipe Steps

steps 5

1 h

  • Step 1

    Remove the tempeh packaging and pat the tempeh dry with a paper towel if necessary. Break up the tempeh into small pieces. It may be easiest to just use your hands to separate the soybeans. Add the broken pieces to a bowl, then season the tempeh with soy sauce, chili powder, cumin, garlic powder, onion powder, and paprika. Toss the tempeh to coat it.
    Step 1
  • Step 2

    Place the bowl of seasoned tempeh in your refrigerator to marinate for at least 30 minutes or longer. Next, make dough for your tortillas by whisking together almond flour, coconut flour, ground flaxseed, salt, and xanthan gum together in a mixing bowl. Next, stir olive oil and then water into the bowl. Stir until the dough just comes together, then transfer the dough to a piece of plastic wrap.
    Step 2
  • Step 3

    Store the wrapped tortilla dough in your refrigerator until later. After the tempeh marinates, you can cook it on your stovetop. Heat the avocado oil in a large pan on high heat. Once the oil is hot, add the tempeh and all the excess marinade. Cook the tempeh, stirring it occasionally until it’s browned and grilled all over. You want the seasoning on the tempeh to turn crispy.
    Step 3
  • Step 4

    Leave the tempeh aside while you make tortillas. The dough should be chilled and spongy - not too sticky. Divide the tortillas into servings by rolling the dough into balls, then roll out each ball into a thin tortilla on a sheet of parchment paper. You should be able to easily peel each tortilla away from the parchment without it tearing.
    Step 4
  • Step 5

    Heat a medium-sized nonstick pan over medium heat without any oil. Once the pan begins to smoke, place a raw tortilla in the pan. The center of the tortilla may bubble. Cook the tortilla until it browns on one side, then flip it and finish cooking it. Cook each tortilla one at a time. Add a scoop of tempeh to each tortilla for serving.
    Step 5