Baja-Style Tempeh Tacos | Celebrations: HOLIDAYS - "Cinco de Mayo"
iG
@celebrationsbycg
@christinagalioto
/ christinaga. .
Serves: 4 Time: 50 mins
Taco Slaw:
3 heaping cups finely shredded purple cabbage (10-12 ounces)
1 carrot, finely shredded
¼ cup apple cider vinegar
2 jalapeños, finely diced
1 teaspoon salt
Freshly ground black pepper
Lime Crema:
¾ cup plain soy yogurt
3 tablespoons lime juice
2 tablespoons avocado oil
1/3 cup lightly packed cilantro leaves
½ teaspoon salt
Chile-Beer Marinade:
¾ cup Mexican beer, pilsner or ale style
2 cloves garlic, crushed
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons lime juice
2-3 teaspoons chile powder
½ teaspoon ground cumin
1 (8-ounce) package tempeh
12 soft corn tortillas
Garnishes:
Fresh tomato, seeded and diced
Jalapeños, sliced
Your favorite Mexican-style hot sauce
Avocado, sliced or diced
Prepare the slaw:
Mix all the ingredients in a large glass bowl; don’t use metal. Cover loosely with plastic wrap and place in the fridge. Weigh down the slaw with something heavy, such as a can of beans or a full pickle jar. Allow the slaw to press for minimum an hour. Slaw is better the longer it gets to mellow. When ready to use, squeeze out handfuls to release excess liquid.
Make the lime crema:
Blend all ingredients in a blender until smooth and creamy. Add more salt or lime juice to taste, if desired. Pour into an airtight container and chill for an hour.
Make the marinade:
Whisk all the ingredients together and pour into a glass casserole dish.
Prepare the tempeh:
Bring a 2-quart pot of water to a boil. Slice the tempeh into three pieces horizontally, then slice each square into a triangle. When the water is boiling, add the tempeh, lower heat and simmer for 10 minutes. Use tongs to remove the tempeh and then crumble into pieces and place in the marinade dish.
Marinate for 1 hour.
In a heavy skillet over medium-high heat, sauté the tempeh for 5 minutes or so until all the marinade has fully absorbed. Remove the tempeh from the heat and keep warm while assembling the tacos.
To assemble the tacos:
Create a taco assembly line: tortillas, lime crema, slaw, tempeh, and garnishes. Heat corn tortillas on a grill or stovetop for 30 seconds, then flip the tortilla over and heat it until it has become soft and pliable. If not serving immediately, stack the hot tortillas, wrap them tightly in foil, and keep them warm in the oven set at 200°F. Then, spread a little lime crema down the center of the tortillas, pile on some slaw and tempeh and add any garnish you like. Drizzle on extra lime crema and hot sauce, if desired. Fold and eat.
iG
@celebrationsbycg
@christinagalioto
/ christinaga. .