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Mexican-style pulled tempeh

I know so many people have mixed feelings about tempeh but one of the reasons why I am here is to share delicious recipes that will make you fall in love with it.

This Mexican-style tempeh "meat" is one of those: flavour-packed, juicy and crispy, hot and tangy. Perfect to serve on tacos or soft tortillas, with a drizzle of lime, avocado and of course, habanero sauce!

I took inspiration for this recipe - once again, from my travel memories. When I visited Mexico back in 2018 I was already vegetarian, though I remember my friends munching on cochinita pibil (pulled pork) tortillas all the time and saying how good it was.

I couldn't resist but to make a vegan version!


230g tempeh

2 tsp ancho chile flakes

1 tsp chilli flakes

1 garlic clove

1 tsp onion powder

½ tsp cumin

1 tsp salt

½ tsp sugar

2 tbsp tomato paste

1 tsp vinegar

1 tsp liquid smoke

2 tbsp oil

½ glass water


Grate the tempeh block and set aside.

In a blender mix the rest of the ingredients and blend until you get a smooth paste. If too thick, add more water.

Pour the paste over the tempeh, mix and let it marinate for a couple of hours, but the longer the better.

Spread the tempeh on a baking tray, drizzle with a bit of oil and bake at 180°C for 15 to 20 minutes.

Serve on warm tortillas, along with avocado, pickled onions, fresh coriander, lime juice and a drop of hot habanero sauce.

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