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Tempeh Tacos // Nourish
Ingredients
1 8-oz. package tempeh
2 tbsp. oil
8 corn tortillas
Tempeh marinade
2 tbsp. lime juice
1 tbsp. soy sauce
½ tsp. maple syrup
1 tbsp. tomato paste
½ tsp. cumin
½ tsp. cayenne
½ tsp. garlic powder
½ tsp. salt
Dressing for slaw
1 tbsp. lime juice
1 tbsp. apple cider vinegar
½ tbsp. sugar
2 tbsp. olive oil
1 tsp. salt and pepper
Slaw mixture
1 cup shredded carrots
1 cup shredded purple cabbage
1 tbsp. minced jalapeño
1 tbsp. chopped cilantro
Instructions
Slice tempeh into 1 inch thick strips. Cover with water in pan and boil for 10 minutes. Remove, strain, and set aside.
While tempeh is cooking, combine all ingredient of the marinade.
Add drained tempeh to marinade and combine until tempeh is completely covered.
Whisk all ingredients for dressing and add to shredded slaw mixture.
Heat 2 tbsp. olive oil in a large sauté pan. Add tempeh strips in a single layer. Cook for 2 minutes, or until tempeh is browned and crisp on the edges.
Warm tortillas on stovetop and assemble tacos.
Serves 4
Recipe created by Chef Jess Toliver with Jess Delicious Living
