Baja Style Grilled Tempeh Tacos | The Vegan Test Kitchen

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan offers a meatier texture.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas provide more fiber.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas offer creaminess at a lower cost.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Canned salsa is more affordable and still flavorful.

Make taco slaw by shredding 3 heaping cups of cabbage and 1 carrot in a food processor.

Add 1/4 cup apple cider vinegar, 1 teaspoon salt, and black pepper to the bowl and mix.

Marinate the slaw in the fridge for at least an hour.

Prepare lime crema by blending 3 tablespoons lime juice, 3/4 cup plain soy yogurt, 2 tablespoons grape seed or avocado oil, 1/2 teaspoon salt, and 1/3 cup cilantro leaves until creamy.

Let the lime crema marinate for an hour.

Make marinade for tempeh by crushing 2 garlic cloves and mixing with 2 tablespoons peanut oil, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1/2 teaspoon cumin, and 2-3 teaspoons chili powder in a glass pie plate.

Add 3/4 cup Mexican beer to the marinade and mix well.

Boil water in a pot and add the tempeh sliced into three lengthwise pieces and then through the middle.

Simmer the tempeh in boiling water for 10 minutes, then transfer to the marinade and let it marinate for an hour, flipping occasionally.

Preheat a cast iron skillet with peanut oil for grilling.

Grill the marinated tempeh for about 5 minutes on each side until grill marks appear, adding marinade on top during the last 30 seconds of grilling.

Warm 2 corn tortillas on the grill for 30 seconds on each side, overlapping them to form one taco.

Assemble tacos with lime crema, slaw, grilled tempeh, and any desired toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens