10 April, 2022
Tempeh Tacos with Cabbage Slaw
Tempeh Tacos with Cabbage Slaw
These vegan tacos are made with tempeh, a protein-packed fermented soy-based product with roots in Indonesia. Tempeh crumbles nicely, making it a great option for a taco. Flavored with all the classic taco seasonings, plus some fresh bell pepper and onion for flavor and color, the filling is piled onto charred tortillas and topped with a red cabbage slaw.
Servings: 4
Ingredients
- 4 cups red cabbage shredded
- 1 red onion 1/2 thinly sliced, 1/2 finely choppped
- 5 tbsp fresh lime juice plus 1/2 tsp fresh lime juice
- 1 1/2 tsp kosher salt
- 3 tbsp almond butter or cashew butter
- 1/3 cup water plus 4 tbsp
- 1/4 tsp grated garlic
- 1 package tempeh 8 oz
- 1 small red bell pepper finely chopped
- 1 1/4 tsp ground cumin
- 1 tsp chipotle chile powder
- 1 tsp garlic powder
- 1 1/2 tbsp soy sauce
- 1 1/2 tsp ketchup
- corn tortillas
Instructions
- Add cabbage, sliced onion, 3 tablespoons lime juice, and 1 teaspoon salt to a medium bowl; gently massage together using your hands to soften cabbage slightly. Set aside.
- Whisk together almond butter and 2 tablespoons water in a small bowl until smooth. Whisk in garlic, 1 1/2 tablespoons lime juice, 1/8 teaspoon salt, and 2 additional tablespoons water until creamy and smooth; set sauce aside.
- Crumble tempeh into pea-sized pieces. Heat oil in a large nonstick skillet over medium-high. Add tempeh; cook, undisturbed, until bottom of tempeh is golden brown, about 5 minutes. Add bell pepper and finely chopped onion; reduce heat to medium, and cook, stirring often, until bell pepper is tender-crisp and onion is translucent, about 4 minutes. Add cumin, chile powder, and garlic powder; cook, stirring often, until spices bloom and become fragrant, about 1 minute. Add soy sauce, ketchup, and remaining 2 teaspoons lime juice, 1/2 teaspoon salt, and 1/3 cup water; cook, stirring constantly, until tempeh absorbs soy sauce mixture, about 2 minutes.
- Serve tempeh on charred tortillas, top with some cabbage slaw, and drizzle with almond sauce. Top with avocado slices, and serve with lime wedges.