This is the last post in the three part series of the Mexican themed dinner party recipes (part 2 and 3 being the Gazpacho and Esquites Corn Salad). These tempeh tacos are phenomenal. Out of this world, seriously. They can (and should) be made in advance so all you have to do is set up the taco bar and let people assemble the tacos themselves when it's time to eat. The cilantro-lime crema was liquid gold, I used the leftovers for days. And the cabbage slaw was fresh, crisp, and had a hint of spice. Trust me on this, vegan or not, your guests will love these.
Tempeh/Marinad
I doubled this recipe to feed 8 people
8 oz package of organic tempeh
1 bottle beer, preferably an IPA
3 garlic cloves, crushed
3 tablespoons avocado or peanut oil
3 tablespoons lime juice
3 tablespoons chili powder
1 teaspoon cumin powder
Cilantro-Lime Crema
I doubled this recipe and had a ton leftover, which was a blessing because I ended up putting this on everything and anything
1/4 cup plain unsweetened soy yogurt
3 tablespoons lime juice
2 tablespoons avocado oil
1/3 cup cilantro, packed
1/2 teaspoon salt
Cabbage Slaw
4 cups of coleslaw mix, found in the lettuce section, containing shredded cabbage and carrots
1/3 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pickled jalapenos, diced
Corn tortillas
Additional taco toppings, optional (I used fresh diced jalapenos, avocado, and thinly shaved radishes from the garden- get creative with this!)
Bring a large pot of water to a boil. Cut the tempeh into three equal strips, the long way. Now cut those strips in half, the long way. This gives you six long, thin, strips. Once the water is boiling place the tempeh in the water, reduce to a low heat, and simmer for ten minutes.
While the tempeh is simmering combine all the marinade ingredients in a large shallow glass dish, like a casserole dish. If you doubled this recipe you will need to set up two large casserole dishes, as one will not be big enough to marinate all the tempeh. Gently place the tempeh into the marinade (it's okay if some of the tempeh breaks apart, this stuff is fragile). It's better if the tempeh sits all day, this way it really soaks up the marinade. If not, an hour will do. Make sure to flip the tempeh halfway through the marinating time so both sides equally absorb the marinade.
In a glass bowl, toss together the cabbage slaw ingredients. Lay a piece of saran wrap loosely over the cabbage mix and place a weighted item over top of that (like a can of beans or a jar of pasta sauce). Let it sit at room temperature for an hour, or let sit in the refrigerator all day. Once again, the longer it sits, the better the flavors.
In a blender add all the ingredients for the Cilantro-Lime Crema, blend until smooth. Taste and adjust for salt, or a little extra lime or cilantro. Refrigerate for a minimum of one hour to allow the flavors to combine. Once again, I made everything in the morning to simplify my life.
Rub a grill pan down with coconut oil, heat the grill pan over medium heat, then lay the marinated tempeh pieces onto the pan and allow them to cook 6 minutes a side, letting grill marks appear. If you don't have a grill pan you can use a regular pan and a bit more oil. Once all the tempeh is cooked, cut into smaller strips. If you're not eating the tacos right away, just stick the tempeh in the oven until heated through before serving.
When ready to eat, warm the corn tortillas and place them out along with the crema, cabbage slaw, and tempeh along with any other toppings you wish to include. Build your tacos and enjoy!
Recipe adapted from The PPK
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