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tempeh chorizo spiced vegan mexican torta with cilantro, purple lettuce, onions, buns, and roasted potatoes

Best Vegan Tempeh Mexican Torta

Shana Thomas
This tempeh torta sandwich is naturally vegan and made with using chorizo spices that makes this recipe one you'll make all the time.
Prep Time 8 hrs
Cook Time 10 mins
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 200 kcal


Chorizo Tempeh

  • 1 pound tempeh or buy chorizo tempeh
  • 1 tbsp smoked paprika
  • 1 tbsp chipotle chili powder
  • 1 tsp cumin seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp whole black peppercorns

Vegan Torta

  • 1 pound tempeh chorizo up through refrigerating 4-8 hours or overnight
  • 1 tbsp grapeseed oil plus more as needed
  • bread of your choice toasted
  • 1 large tomato sliced
  • lettuce optional
  • 1 avocado (sliced) optional
  • 1/4 cup cashew nacho cheese optional


Chorizo Tempeh

  • In a high-speed blender or coffee grinder, combine the smoked paprika, chili powder, cumin, oregano, thyme, peppercorn, cilantro (can sub for parsley or basil), cinnamon, bay leaf, and cloves and blend until it's a fine powder. Set powder aside.
  • Bring a medium pot of water to a boil and season with a generous pinch of sea salt. Add the tempeh and blanch for 3 minutes. Set aside and cool.
  • Over a large bowl, break up the cooled tempeh with your hands and add the apple cider vinegar or lemon juice. 1 tablespoon of the grapeseed oil, the garlic, and 2 teaspoons sea salt. Massage the tempeh for 2 minutes until the ingredients are well incorporated and the tempeh has crumbled. Add the tempeh in the spice mixture and continue massaging the tempeh for an additional 2 minutes, so the spices are fully absorbed. 
  • Form the patties, add them to a container, cover and leave the tempeh chorizo to marinate in the refrigerator for a minimum of 8 hours, although it's even better when left to rest overnight so the flavors can blend and soften the tempeh. 

Vegan Tempeh Sandwich

  • Form the chorizo tempeh into four 4-5inch patties.
  • In a large pan over medium heat, heat the grapeseed oil. Pan-fry the patties until they are warmed through and slightly brown and crisp, about 2-4 minutes per side. Add a little more oil to the pan if the patties begin to stick. Once complete, transfer the patties to a plate.
  • On the bottom half of each roll or slice of bread, add the chorizo patty. Top with sliced tomato, lettuce leaf, and sliced avocado. Spread the top half of the roll or bun with 1 tablespoon of nacho cheese. Serve with fries or side salad. 
Keyword mexican torta, torta, torta sandwich