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Old School Tacos | HelloVeggie.co

Old School Vegetarian Tacos

If you miss the tacos of your childhood, you'll love this vegetarian recreation. Adapted from Betty Goes Vegan.

Course Main Dishes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 tacos
Author Hello Veggie


  • 1 14.5-ounce can fire roasted tomatoes with green chilies
  • 1/4 cup coconut aminos liquid aminos, or low-sodium soy sauce
  • 2 8-ounce packages tempeh, crumbled
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 1 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Pinch of cayenne optional
  • Salt and pepper to taste
  • 12 hard corn taco shells
  • Shredded cheese guacamole, hot sauce, salsa, shredded lettuce, sliced black olives, sour cream, and your other favorite taco toppings


  1. Pour the tomatoes into a large bowl and mash them a bit with a fork. Stir in the coconut aminos, then add the crumbled tempeh and toss to coat. Let the mixture sit for 5-10 minutes to marinate while you gather the remaining ingredients.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and spices; cook until fragrant, about 20 seconds. Pour in the tomato and tempeh mixture. Cook, stirring often, for about 5 minutes, or until the tempeh is warmed through. Season to taste with salt and pepper and remove from heat.
  3. Divide the tempeh mixture into the taco shells and top as desired.