🥘 Ingredients
- avocado oil or neutral-flavored oil 2 tbsp
- Tempeh Crumbles 2
- Kosher
- soy sauce or tamari 2 tbsp
- lime juice from medium lime 1 tsp
- cilantro leaves and tender stems 1 handful
- shredded red or green cabbage from 5 cup
- Mojo Sauce 8 tbsp
- taco-sized corn or flour tortillas 12
- large or small ripe avocado 2
- medium lime 1
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Not a fan of cilantro? Use flat-leaf parsley instead. Storage: Store the fried tempeh in the fridge for about 4 days, separate from the other components. Reheat the tempeh in a nonstick frying pan over medium heat with a touch of oil and toss for a few minutes until heated through, then squeeze on some lime juice. Make the Mojo Cabbage Slaw, warm your tortillas, and slice the avocado (if using), then assemble as listed in the last step right before serving. Nutrition boost: For even more protein, top your tacos with toasted pepitas. For more veggies, add some finely chopped red onion into the slaw.
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1For the tempeh: avocado oil or neutral-flavored oil , Tempeh Crumbles , Kosher salt, soy sauce or tamari , lime juice from medium lime . For the mojo cabbage slaw: cilantro leaves and tender stems , shredded red or green cabbage from , Mojo Sauce . For the for finishing:: taco-sized corn or flour tortillas , large or small ripe avocado , medium lime .
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2Cook the tempeh. Line a large plate or cutting board with a few paper towels. Heat a 12-inch (30 cm) or larger sauté pan or nonstick frying pan over medium-high to high heat. Add the avocado oil and heat until it just starts to lightly smoke. Add the Tempeh Crumbles and spread them out in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss. Cook for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others; that’s okay). If needed, lower the heat to medium to prevent burning. Transfer the tempeh to the paper towel-lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it to a bowl. Add in the soy sauce and the lime juice. Toss to coat the tempeh.
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3While the tempeh cooks, finish the other ingredients and prepare your side salad (if you’re making one). Mojo Cabbage Slaw: Chop the cilantro. Add the shredded cabbage and chopped cilantro to a large bowl. Shake the jar of Mojo Sauce if any liquid has settled. Drizzle on 4 tbsp Mojo Sauce, then massage with your hands until softened a bit. Taste, adding salt/pepper as needed. Set aside. TIP: If saving leftovers, only make as much slaw as you’ll eat. Warm the tortillas: Heat a skillet (ideally cast iron, but any kind works) over medium-high heat. Once hot, add each tortilla and cook for 20-40 seconds per side. Stack and wrap the tortillas in a dish towel to keep warm. Avocado (optional): If using, slice the avocado.
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4Assemble the tacos. Fill each tortilla with the seasoned tempeh, Mojo Cabbage Slaw, and avocado (if using). Drizzle each taco with about 1 teaspoon Mojo Sauce. Serve with lime wedges if desired and your side salad, if you made one.