HomeUncategorized Tempeh Tacos with Cabbage Slaw

Tempeh Tacos with Cabbage Slaw

Posted in : Uncategorized on by : Dr. Dave's 411

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.
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Gluten-Free, plant-based, tempeh, vegan
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.

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