Tempeh Chorizo Tacos (Easy Vegan Chorizo Tacos Recipe)

Tempeh Chorizo Tacos are a flavorful, high-protein alternative to traditional tacos, but getting the texture and flavor right can be challenging. Tempeh can taste bitter if it’s not prepared properly, and many vegan taco recipes don’t achieve the savory, meaty texture people expect.

This recipe solves both problems. Steaming the tempeh helps reduce bitterness, while a bold chorizo-inspired spice blend creates a smoky, savory filling that pairs perfectly with soft homemade tortillas. 

This guide shows you how to make Vegan Chorizo Tacos step by step, with tips for preparing tempeh, making homemade tortillas, choosing the best toppings, storing leftovers, and troubleshooting common issues.

Ingredients and Substitutions Notes for Tempeh Chorizo Tacos

Now that you’ve gathered everything, look below to learn what each ingredient contributes to the recipe and where substitutions work best.

Homemade Seasoned Tortillas

• Masa Harina: Creates authentic corn tortillas with their signature flavor and texture. No substitute is recommended.
• Kosher Salt: Enhances the dough. Fine sea salt also works.
• Ground Cumin: Adds warm, earthy flavor.
• Chili Powder: Adds subtle spice to the tortillas.
• Ground Coriander: Adds light citrus notes. It can be omitted if needed.

Homemade tortillas make these tacos extra special, but store-bought corn tortillas turn them into a much quicker dinner.

Tempeh Chorizo

• Tempeh: The protein-rich base of the filling. Its firm texture absorbs the chorizo seasoning well. No substitute is recommended.
• Baby Bella Mushrooms: Add umami and a meatier texture. Cremini mushrooms are a good substitute.
• Dried Red Chili Peppers: Build the smoky chile flavor. Guajillo or ancho peppers work well.
• New Mexico Chile: Adds mild heat and sweetness. Ancho chile is the closest substitute.
• White Onion: Adds savory depth. Yellow onion also works.
• Cayenne Pepper: Adjust for more or less heat.
• Chili Powder: Reinforces the chorizo flavor.
• Smoked Paprika: Adds smokiness. Regular paprika may be used if needed.
• Ground Cumin: Brings warmth to the spice blend.
• Ground Coriander: Brightens the filling.
• Oregano: Mexican or regular oregano both work.
• Salt: Enhances the overall flavor.
• Ground Cinnamon, allspice, and cloves: Add subtle warmth and complexity.
• Lime Juice: Brightens the finished filling.
• Reserved Chile Water: Adds concentrated chile flavor and helps blend the sauce.
• Water: Adjusts the consistency.
• Tamari or Gluten-Free Soy Sauce: Adds umami. Regular soy sauce also works if gluten isn’t a concern.

Taco Toppings

I like finishing these tacos with: Chopped tomatoes, Jalapeño, Red onion, Cilantro, Guacamole, and Salsa.

If you’re looking for another taco recipe, try our Buffalo Wild Wings Street Tacos Recipe.

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Recipe Card: Tempeh Chorizo Tacos (PRINTABLE)

Smoky Tempeh Chorizo Tacos with homemade tortillas, bold spices, and easy tips for perfect texture every time.

Prep Time50 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dinner

Cuisine: Mexican

Keyword: Vegan Tempeh Chorizo Tacos

Servings: 12 Tacos

Calories: 368kcal

Author: Tikare

Ingredients

Homemade Seasoned Tortillas

• 2 cups masa harina
• ½ teaspoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 1½ cup warm water

Tempeh Chorizo

• 1 package tempeh ,8 ounces
• 1 package baby bella mushrooms ,8 ounces
• 2 dried red chili peppers
• 1 New Mexico dried chile pepper , medium or large sized
• ¼ cup white onion ,chopped
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon coriander
• ½ teaspoon oregano
• ¼ teaspoon salt
• 1/8 teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• 1 teaspoon lime juice
• 3 tablespoons reserved chile pepper water
• 1 tablespoon water
• 2 tablespoons gluten-free soy sauce , or tamari

Taco toppings: Chopped Tomatoes, Jalapeno, Red Onion, Cilantro, Guacamole, Salsa

Instructions

Homemade Seasoned Tortillas

• In a large mixing bowl, combine the masa harina, kosher salt, ground cumin, chili powder, and ground coriander. Pour in the water and stir until a dough forms.
• Knead the dough with your hands for 1 to 2 minutes until it becomes smooth, holds together easily, and is no longer sticky.
• If the dough feels dry or crumbly, add water 1 tablespoon at a time. If it feels sticky or gummy, add a little more masa harina until the texture is smooth and workable.
• Cover the bowl with a clean kitchen towel and let the dough rest for 15 to 30 minutes. This allows the masa harina to fully absorb the water, resulting in softer, more pliable tortillas.
• Divide the dough into golf ball-sized portions. Each ball makes approximately one 6-inch tortilla. You should end up with 10 to 12 tortillas.
• Place the ball of dough on the parchment-covered tortilla press in the middle of the press. Add another piece of parchment paper over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla on the press and re-press.
• Carefully peel the tortilla away from the parchment paper.
• Continue pressing the remaining tortillas, keeping both the dough and the pressed tortillas covered with clean towels to prevent them from drying out.
• Warm a large, flat cast iron griddle or skillet over medium-high heat. Alternatively, use your cast iron press to cook them! Place the press on the stovetop and heat the cast iron. When ready, a few drops of water flicked onto the surface of your cookware should sizzle immediately, and you should be able to hold your hand an inch above the surface for just a second or two.
• Cook until the edges look dry and small brown spots appear. Flip and cook until lightly browned. If the tortilla puffs, that's a good sign it's fully cooked. If using your cast iron press, the press will continue to get hot, so the process might go faster! Watch your tortillas carefully.
• As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will continue to steam and soften inside the towel as you finish cooking the rest.
• Fresh tortillas are best when they're just off the griddle and still warm, but leftover tortillas are good too! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.

Tempeh Chorizo Taco Filling

• Heat a skillet over medium-high heat. Quickly toast chilies in the hot skillet for 30–60 seconds. Place chilies in a bowl and cover with hot water. Let them soak in the water for 15 minutes.
• While the chilies soak, crumble your tempeh and slice your baby bella mushrooms. Place in a bowl and add soy sauce (or tamari) and water.
• Drain chilis, reserving 3 tablespoons of water. Add the chilies to a blender with onion, spices, and reserved water and lime juice.
• Add chili paste to a bowl of crumbled tempeh and mushroom mix and let it marinate for 20-30 minutes.
• Return the same skillet to medium heat and cook the marinated tempeh mixture for 10 to 15 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture begins to brown.

  Pro Tip: If the skillet becomes too dry while cooking, add a teaspoon of water at a time. You can also swirl a little water around the blender to capture any remaining sauce before adding it to the skillet.

Assemble Your Vegan Tacos

• Fill each warm tortilla with the cooked tempeh chorizo.
• Top with chopped tomatoes, jalapeño, red onion, cilantro, guacamole, salsa, or your favorite taco toppings.
• Serve immediately while the tortillas are warm and enjoy!

Notes

• Soaking the dried chilies creates a smoother sauce and helps develop the rich chorizo flavor.
• Cook the tempeh until lightly browned for the best texture and deeper flavor.
• If the filling starts sticking, add a teaspoon of water instead of additional oil.

Doneness Cues

Homemade Tortillas

• Dry to the touch on both sides.
• Light brown toasted spots have formed.
• Soft and flexible without cracking.

Tempeh Chorizo

• Most of the liquid has evaporated.
• Mushrooms are tender.
• Tempeh is lightly browned with crisp edges and a crumbly, meat-like texture.

Storage

• Refrigerator: Store leftover tempeh chorizo in an airtight container for up to 4 days. Store tortillas separately.
• Freezer: Freeze the cooked filling for up to 3 months. Thaw overnight before reheating. 
• Reheat: Warm the filling in a skillet over medium heat with a splash of water if needed. Heat tortillas in a dry skillet for 20 to 30 seconds per side.

Nutrition

Serving: 12Tacos | Calories: 368kcal | Carbohydrates: 48g | Protein: 20g | Fat: 14g | Sodium: 525mg | Fiber: 12g

How to Make Tempeh Chorizo Tacos

Now it’s time to bring everything together. The process is broken into three parts: making the homemade tortillas, preparing the tempeh chorizo, and assembling the tacos. Follow these steps for the best texture and flavor.

1) Make the Tortilla Dough

In a large mixing bowl, whisk together the masa harina, kosher salt, cumin, chili powder, and coriander. Pour in the warm water and stir until a shaggy dough forms. Knead by hand for 1 to 2 minutes until the dough is smooth and cohesive.

The dough should feel smooth, soft, and easy to roll into a ball without sticking to your hands. If it feels dry or crumbly, add 1 tablespoon of water at a time. But if it’s sticky or gummy, sprinkle in a little more masa harina until the texture is balanced.

2) Rest the Dough

Cover the bowl with a clean kitchen towel and let the dough rest for 15 to 30 minutes. This resting period allows the masa harina to fully absorb the water, producing tortillas that are softer, easier to press, and less likely to crack during cooking.

Tip: Masa harina is made from nixtamalized corn, which readily forms a pliable dough when properly hydrated. 

3) Press the Tortillas

Divide the dough into 10 to 12 golf ball-sized portions. Place one dough ball between two sheets of parchment paper in a tortilla press and press until it’s about ⅛ inch thick. If needed, rotate the tortilla and press again to create an even circle.

Keep the remaining dough and pressed tortillas covered with clean towels to prevent them from drying out while you work.

4) Cook the Tortillas

Heat a cast iron skillet, griddle, or tortilla press over medium-high heat. The surface is ready when a few drops of water sizzle immediately.

Cook until the edges look dry and small brown spots appear. Flip and cook until lightly browned. If the tortilla puffs, that’s a good sign it’s fully cooked. If you are using your cast iron press, it will continue to heat up, so the process might go faster!

Watch your tortillas carefully. As each tortilla finishes cooking, stack it inside a clean kitchen towel to trap steam and keep it soft until serving.

5) Toast and Soak the Chiles

While the tortilla dough rests, heat a dry skillet over medium-high heat. Toast the dried red chiles and New Mexico chile for 30 to 60 seconds, just until fragrant, being careful not to burn them.

Transfer the toasted chiles to a bowl of hot water and let them soak for 15 minutes, or until softened. This helps them blend into a smooth, richly flavored sauce.

6) Prepare the Tempeh Mixture

While the chiles soak, crumble the tempeh and slice the baby bella mushrooms. Place them in a large bowl with the tamari (or soy sauce) and water.

Drain the softened chiles, reserving 3 tablespoons of the soaking liquid. Add the chiles, reserved liquid, onion, spices, and lime juice to a blender, then blend until completely smooth.

Pour the chile sauce over the tempeh and mushrooms, stirring until everything is evenly coated.

7) Marinate the Filling

Let the tempeh mixture marinate for 20 to 30 minutes to absorb the smoky, savory flavors of the chile sauce.

8) Cook the Tempeh Chorizo

Transfer the marinated mixture to the same skillet and cook over medium heat for 10 to 15 minutes, stirring occasionally.

The filling is ready when most of the liquid has evaporated, the mushrooms are tender, and the tempeh develops lightly browned, crisp edges. If the skillet becomes too dry while cooking, rinse it with a small splash of water, then add the liquid 1 teaspoon at a time to prevent the mixture from sticking.

9) Assemble the Tacos

Fill each warm tortilla with the cooked tempeh chorizo, then finish with your favorite toppings, such as chopped tomatoes, jalapeños, red onion, cilantro, guacamole, and salsa.

Serve immediately while the tortillas are warm and the filling is at its best.

What to Serve with Tempeh Chorizo Tacos

These Tempeh Chorizo Tacos pair well with fresh, hearty, and flavorful sides. Below are a few of my favorites.

• Mexican Rice: A classic side that balances the smoky filling and soaks up extra salsa.
• Cilantro Lime Rice: Its bright citrus flavor complements the warm chorizo spices.
• Refried Beans: Creamy refried beans make the meal even more satisfying.
• Black Beans: Black beans add extra protein and fiber while pairing naturally with the filling.
• Corn Salad: For a fresh contrast, serve these tacos with our Creamy Cucumber Tomato and Corn Salad (Easy Vegan Summer Side Dish).
• Guacamole: Creamy avocado balances the smoky spices beautifully. Try our Easy Creamy Guacamole (DF + GF).
• Homemade Tortilla Chips: Serve with Simple Baked Homemade Tortilla Chips (GF) for dipping into salsa or guacamole.
• Fresh Fruit Salad: Our Romaine Pear Salad adds a refreshing, lightly sweet contrast.
• Grilled Vegetables: The Best Grilled Vegetables with Miso Dressing (Easy Vegan Recipe!) makes an easy vegetable side.
• Make It a Bigger Meal: Pair these tacos with our Smoky Cajun Sweet Potato Black Bean Bowl for an even heartier plant-based meal.

Common Mistakes & Troubleshooting

If something doesn’t turn out as expected, these quick fixes should help.

• Why is my filling too dry? Add 1 teaspoon of water at a time while cooking and avoid overcooking once the filling is lightly browned.
• Why is my filling bland? Toast the dried chiles before soaking, let the tempeh marinate fully, and adjust the seasoning with additional salt or lime juice before serving.
• Why are my Tortillas cracking? The dough is likely too dry. Add water 1 tablespoon at a time until smooth and pliable, then let it rest before pressing.
• Why aren’t my Tortillas soft? Cook them just until lightly toasted, then wrap them immediately in a clean kitchen towel to trap steam and keep them soft.
• Why wouldn’t the Seasoning stick to the tempeh? Coat the tempeh evenly with the chile sauce, marinate for at least 20 minutes, and avoid overcrowding the skillet so the filling browns instead of steams.

Looking for another easy plant-based dinner? Try our Vegan Quinoa Taco Lettuce Wraps (Easy 35-Minute Dinner).

Tempeh Chorizo Tacos Variations

One of the best things about these Tempeh Chorizo Tacos is how easy they are to customize. These are a few simple ways to change them up.

• Extra Spicy: Increase the cayenne pepper or top the tacos with fresh jalapeños, serrano peppers, or your favorite hot sauce.
• Smoky Chipotle: Blend a little chipotle in adobo into the chile sauce for extra smoky flavor.
• Taco Bowls: Skip the tortillas and serve the filling over rice with black beans, lettuce, guacamole, and salsa.
• Burritos: Wrap the filling in a large flour tortilla with rice, beans, and your favorite toppings.
• Loaded Nachos: Pile the filling onto tortilla chips, then top with guacamole, salsa, jalapeños, and beans.
• Lettuce Wraps: Swap the tortillas for crisp romaine or butter lettuce leaves for a lighter meal.
• Breakfast Tacos: Serve the filling with scrambled eggs or tofu scramble, avocado, and salsa.
• Taco Salad: Layer the filling over chopped romaine with tomatoes, avocado, tortilla strips, and lime.

For even more flavor, drizzle the tacos with The Easiest Taco Bell Chipotle Sauce Copycat Recipe.

Storage, Freezing & Meal Prep

These Tempeh Chorizo Tacos are perfect for meal prep because both the filling and tortillas store well.

• Refrigerator: Store the tempeh chorizo in an airtight container for up to 4 days. Keep the tortillas in a separate container to maintain their texture.
• Freezer: Freeze the cooled filling for up to 3 months. Then freeze the tortillas separately, with parchment paper between each one, to prevent sticking.
• Reheating: Warm the filling in a skillet over medium heat with a splash of water if needed. Afterwards, warm the tortillas in a dry skillet until they become soft and pliable.
• Meal Prep: Prepare the filling ahead of time and store it separately from the tortillas and toppings. Assemble the tacos just before serving for the best texture.

Frequently Asked Questions

Still have questions? Here are quick answers to the ones we get most often about Tempeh Chorizo Tacos. If you don’t find what you’re looking for, leave your question in the comments, and we’ll be happy to help.

What Are Tempeh Chorizo Tacos?

Tempeh chorizo tacos are filled with crumbled tempeh seasoned with smoky, spicy chorizo flavors. Tempeh is a firm, fermented soybean product with a slightly nutty, earthy taste. Once browned, it develops crisp edges and absorbs the seasonings well, creating a hearty plant-based filling for tacos, burritos, bowls, and other Mexican-inspired meals.

How Do I Remove Tempeh’s Bitter Taste?

Steaming or simmering tempeh before marinating helps reduce bitterness. Cooking it in broth and allowing it to marinate for enough time also mellows its flavor while helping it absorb the chorizo seasoning more effectively.

What Are the Best Taco Toppings?

My favorites include chopped tomatoes, jalapeños, red onion, cilantro, guacamole, salsa, pickled onions, shredded cabbage, vegan sour cream, sliced avocado, and fresh lime wedges for a balanced combination of freshness, creaminess, and heat.

Share Your Experience!

I’d love to hear what you think! If you make this Tempeh Tacos recipe, leave a comment below and let me know how they turned out. 

Did you stick with the original toppings or add your own twist? Your tips and variations might inspire other readers, too.