Tempeh Tacos

These vegetarian tacos can easily be made vegan by replacing the cheese with a vegan cheese option or nutritional yeast!

Ingredients:

Marinade:

• 1 block tempeh

• 1/4 cup extra virgin olive oil

• 1/2 tsp cayenne pepper

• 1/2 tsp chili lime seasoning (Trader Joe’s makes one)

• 1/4 tsp chipotle chili powder

• 1/4 tsp black pepper

• sea salt - just a pinch if using a chili lime seasoning

• 1/8 tsp cumin

• 1/2 tsp hot sauce

Toppings:

• 1/4 head purple cabbage

• 3 tbsp vinegar

• 1 tsp dried oregano

• 2 limes

• 1/4 cup matchstick (or shredded) carrots

• 1/4 cup fresh cilantro

• 1/4 cup shredded cheddar cheese

Directions:

1. Cut tempeh into 1/2 inch bite-sized cubes. Toss with all marinade ingredients in a bowl. Refrigerate 30 minutes or until ready to use. (Can be made 24 hours in advance).

2. Slice or shave cabbage into thin strips, chop strips in half to form bite-sized pieces. Add cabbage to a bowl with vinegar, dried oregano, & juice of half a lime (or hot sauce). Refrigerate until ready to use.

3. Preheat oven to 350°F.

4. Heat a cast iron skillet over medium heat. Add olive oil from the marinating tempeh until fragrant. Add tempeh to the pan in an even layer. Cook until lightly browned, about 10 minutes, stirring occasionally to ensure even browning.

5. While tempeh cooks, toast tortillas on a sheet pan in oven for 3 minutes.

6. Assemble the tacos: Add 1 tbsp guacamole to each tortilla, top with tempeh, cheese, cabbage slaw, shredded carrots, salsa, and cilantro. Serve with lime wedges and hot sauce if preferred. Enjoy!

Notes:

• Cabbage slaw can be made a day or so in advance and refrigerated until ready to use. I like making a big batch and having fish tacos & tempeh tacos in the same week for easy weeknight meal prep.

• I like adding Trader Joe’s yuzu hot sauce to my tacos and the slaw for a delicious kick!