Baja Tempeh Tacos

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Mmm. YUM! Want to hear about a FRILLING spring/summer recipe? Fran turned me onto to these Baja Tempeh Tacos from Veganomicon a few years ago. They are absolutely delicious; it’s a real treat every time I make them!

Imagine marinated, grilled tempeh, avocados, homemade, vinegar-based slaw, and fresh lime crema. Fewer tacos are better!

Want the Recipe? Okay, but don’t let it fool you – these tacos are easy to whip up!

Baja Tempeh Tacos (serves 4-6)

What you’ll need:

Taco slaw:

  • 3 heaping cups shredded cabbage (I’m lazy and use the pre-packaged kind)
  • 1 carrot, shredded finely
  • 1/4 cup apple cider vinegar
  • 2 pickled jalapenos, diced
  • 1 tsp salt
  • a few twists of freshly ground black pepper

Lime Crema:

  • 3/4 cup plain soy yogurt
  • 3 tbls lime juice
  • 2 tbls grapeseed oil or avocado oil
  • 1/3 cup lightly packed fresh cilantro leaves
  • 1/2 tsp salt

Chile-Beer Marinade:

  • 3/4 cup beer, pilsner or ale style
  • 2 cloves garlic, crushed
  • 2 tbls peanut oil
  • 2 tbls soy sauce (I use Bragg’s for a GF alternative)
  • 2 tbls lime juice
  • 2-3 tsp chile powder
  • 1/2 tsp ground cumin
  • 1 (8 oz) package of tempeh (I double this)
  • 12-16 soft, corn tortillas

Prepare the slaw first:

  • mix all ingredients well in bowl (not metal)
  • cover the top of the bowl loosely with plastic wrap pressed down on the slaw
  • weigh it down with something heavy (can of beans, pickle jar, etc.), and refrigerate
  • allow slaw to press for at least an hour
  • squeeze out excess juice when ready to serve

Lime Crema:

  • blend all ingredients until cream and smooth
  • pour into an airtight container and chill for an hour

Marinade and Tempeh:

  • Whisk all ingredients and pour into casserole dish
  • Slice Tempeh into pieces
  • Cook Tempeh in a pot of boiling water for 10 minutes
  • Marinade for 1 hour, flipping as needed
  • Cook in oven at 200 degrees on a greased grill pan OR in the skillet lightly oiled over medium high heat
  • Grill or fry each side for 5 minutes
  • In the last 30 seconds, pour on the remainder of marinade
  • Assemble tacos and enjoy!

What to do with the leftovers? When I make these, even after doubling the amount of tempeh, I am always left with extra slaw and lime crema. I have gotten into the habit of making a delicious salad so that these things do not go to waste! Here’s what I use:

  • spinach or romaine
  • slaw
  • avocado
  • tomato
  • crumbled tortilla chips
  • lime crema as the dressing

Yum, so good! I know these directions can seem a bit overwhelming, but it really is so easy to make. You should try it. You won’t be disappointed!

 

May 1, 2012 9:00 AM | Comments | Categories: Food, Recipes | Tags: , , , ,

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fran & aurelia

Fran likes knitting, cooking, reading design blogs, curating her home, and wearing chunky jewelry.

Aurelia likes baking, fashion, hosting lovely dinner parties, and laughing at clever and witty things.

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