Tinga Tempeh Tacos

Tinga Tempeh Tacos

Tinga tacos are one of those meals we find ourselves making on repeat, and this tempeh version is honestly up there with the best things we've put in a taco. The smoky, chipotle-spiked sauce clings to every chunk of tempeh and gives you this incredible depth of flavour that tastes like it's been slow-cooked for hours. You've got tender, slightly chewy tempeh soaking up all those bold, spicy tomato vibes, piled into warm tortillas with whatever toppings you fancy. It's the kind of dinner that gets everyone leaning over the table, and it's ready in 40 minutes. Honestly, just make it tonight.

Cook: 40 min
Serves 4

Before You Start

  • Steamer basket or bain marie
  • Potato masher
  • High-sided frying pan

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp chipotle in adobo or chipotle paste
  • 1 tsp cumin
  • 2 tsp maple syrup
  • 200g tempeh
  • 1 onion
  • 2 garlic cloves
  • 3 large vine tomatoes
  • ½ tsp cinnamon
  • ½ vegetable stock cube
  • 150ml water
  • 1 tbsp jalapeños from a jar
  • 2 large avocados
  • 4 spring onions
  • 20g coriander leaves
  • Juice of 1 lime
  • salt to taste
  • 8 corn tortillas
  • 1 red chilli
  • 2 limes
  • 1 baby gem lettuce

Method

1

Prepare the Tinga Tempeh ingredients

  • Cut the tempeh into 1cm chunks and steam for 3-4 minutes in a bain marie
  • Peel, trim and finely slice the onion
  • Peel and grate the garlic
  • Dice the tomatoes
2

Make the Tinga Tempeh 

  • Warm the olive oil in a high sided frying pan over a medium heat
  • Add the tempeh to the pan and stir for 2 minutes
  • Add the onion and a pinch of salt to the pan and stir for 2-3 minutes (add a splash of water if the pan gets too dry)
  • Add the garlic and stir for 1 minute
  • Add the tomatoes and spices and stir for 3-4 minutes
  • Add the paste, maple syrup, stock cube and water to the pan, stir to combine, turn the heat down and simmer for 10-15 minutes until the sauce has thickened
3

Prepare the guacamole

  • Halve and destone the avocados
  • Scoop the avocado flesh into a bowl and mash with a fork
  • Trim and finely slice the spring onions
  • Finely slice the coriander leaves
  • Dice the jalapeños
  • Halve the lime and squeeze it over the avocado
  • Add the spring onions, coriander leaves and jalapeños to the bowl and fold everything together to combine
  • Taste and season to taste with salt
4

Prepare the the remaining ingredients 

  • Warm the tortillas according to package directions
  • Finely slice the chilli
  • Cut the limes into wedges
  • Trim and shred the lettuce
5

Time to serve 

  • Put everything in separate bowls, take them to the table and let your guests build their own tacos!

Tips & Variations

  • Steam the tempeh first: We know it's a small extra step but it genuinely makes a big difference. Even just 3-4 minutes in a bain marie transforms the texture and means the sauce really gets in there.
  • Make it your own: Henry always loads his tacos up with pickled red onions and a big handful of fresh coriander. Ian goes heavy on the hot sauce. Both approaches are correct.
  • Swap the protein: This sauce works brilliantly with jackfruit or even shredded king oyster mushrooms if you don't have tempeh to hand. Same method, same incredible result.

Why This Works

The trick here is steaming the tempeh before it hits the pan. It softens it up and helps it soak up all that smoky tinga sauce way more effectively than if you just threw it straight in. What really makes this sing is letting the sauce reduce down properly so it coats the tempeh rather than sitting around it. Trust us on this one, don't rush that step.