Tempeh Tacos with Cabbage Slaw
Description
Use protein-packed fermented soy-based tempeh for vegan tacos. It crumbles nicely in place of ground meat, and charred corn tortillas keep it gluten-free.
Ingreadient :
- 4 cups shredded red cabbage (from 1 small cabbage)
- 1 small (6-ounce) red onion, 1/2 thinly sliced, 1/2 finely chopped
- 5 tablespoons plus 1/2 teaspoon fresh lime juice (from 3 limes), divided
- 1.50 teaspoons plus 1/8 teaspoon kosher salt, divided
- 3 tablespoons almond butter or cashew butter
- â…“ cup plus 4 tablespoons water, divided
- ¼ teaspoon grated garlic (from 1 medium garlic clove)
- 1 (8-ounce) package tempeh
- 3 tablespoons olive oil
- 1 small (6-ounce) red bell pepper, finely chopped (1 cup)
- 1 ¼ teaspoons ground cumin
- 1 teaspoon chipotle chile powder
- 1 teaspoon garlic powder
- 1.50 tablespoons lower-sodium soy sauce
- 1.50 teaspoons ketchup
- For serving: charred corn tortillas, sliced avocados, and lime wedges
Direction :
- 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.
