It’s taco time! Due to the fact that everyone in my family LOVED the cauliflower tacos (as did you guys), I thought it was high time I shared another completely plant-based taco recipe for you. This one was a huge hit with the young and the old in my family. And this is one to make for the skeptics who aren’t sure about eating totally plant-based.
These tacos are fulfilling, packed with fibre, plant-based protein and they are dang tasty!
The key to these tacos is flavouring up the tempeh because tempeh is a food that is pretty drab just on its own. The thing with tempeh is that it takes on the flavour of what you cook it with. Once I spiced it up and added tamari and sesame oil it was dancing with flavour and ready to be put into a Silver Hills Bakery Tortilla.
I made a Purple Cabbage Slaw with Avo Lime Dressing as the topping for these tacos because it adds a nice layer of crunch. I like a bit of crunch, chew and soft bits in my food. Just like I enjoy a variety of flavours, having a variety of textures in your dishes makes for a memorable meal in my opinion. I highly recommend you make this slaw to go with the tacos – it’s super yummy and if you’re lucky, you’ll have leftovers.
For the taco shell, I used soft tortillas from Silver Hills Bakery. These are my go-to for tacos and roll ups with PB and berries for Vienna (side note: DELISH!).
I know I’ve talked about the benefits of these sprouted tortillas before but it’s worth mentioning again!
- Easy to digest. When grains begin to sprout, vital enzymes are released, breaking down starch stores and digestive inhibitors. This is why sprouted grains have lower glycemic index levels as well as increased soluble fibre and protein.
- Blood sugar balanced. Sprouting ensures your blood sugar levels stay steady and provides energy to power you through a full day’s work and play.
- Nutrient-dense. Plus, essential nutrients, like B vitamins and vitamin C, are made more available to the body, giving you a boost of focus and mental alertness.
- Boost of antioxidants. Sprouting has been shown to increase antioxidant capacity in some grains, which can help protect the body against infection, chronic disease and damage to healthy body cells.
- 100% plant-based, dairy-free and egg-free
- Rich in antioxidants and fibre
After you’ve prepped and cooked your tempeh, the toppings are easy – just some freshly chopped sweet pepper, sliced avocado and of course, the Purple Cabbage Carrot Slaw with Avo Lime Dressing.
Here’s the full recipe.
Mains & Sides
Tempeh Tacos with Purple Cabbage Slaw
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- 2 packages (ea. 250g) plain tempeh
- 2 tbsp extra-virgin olive oil
- 3 tbsp your favourite chili powder*
- 1 tbsp garlic powder or 2 garlic cloves minced
- 1/2 tsp ground cayenne
- 4 tbsp gluten-free tamari or coconut aminos
- 3 tbsp sesame oil
- 8 Silver Hills Bakery Sprouted Tortillas
- 1 large red pepper, thinly sliced
- Handful chopped fresh herbs (ie. cilantro, mint, basil)
- 2 fresh limes
- Optional garnish: Hot sauce
- 1-2 avocados, sliced for topping
- Place tempeh into a food processor and blitz till crumbly or crumble it with your hands.
- In a large fry pan, heat olive oil to medium. Add crumbled tempeh. Saute for a few minutes and add chili powder, garlic and cayenne.
- Next add tamari sauce. Saute for a few more minutes until heated through.
- Just before removing from heat, add sesame oil. Set aside. Now it's time to assemble your tacos!
- Place tortilla on a flat surface. Add some tempeh, then top with Purple Cabbage Carrot Salad, next add some sliced red peppers, chopped fresh herbs, squirt of fresh lime, avocado slices and finally some hot sauce if you like an extra kick of heat!
- Keep tempeh taco mixture refrigerated for up to 5 days if you don't eat it right away.
*Don't have chili powder? Then mix cumin, coriander, oregano and allspice together. If using all spice, use a very small amount about 1/8 of a tsp.