Joe Roshkovsky
Vegan Thai Tempeh Tacos: A Fusion of Flavors
These Vegan Thai Tempeh Tacos bring a delightful fusion of Thai and Mexican cuisine to your table. The tacos feature marinated tempeh, vibrant vegetables, and a tangy Thai-inspired peanut sauce, all wrapped up in a soft taco shell. Perfect for a quick and healthy weeknight dinner, this recipe is sure to become a favorite.
Ingredients:
For the Tempeh Marinade:
– 1 block of tempeh, cubed
– 3 tablespoons soy sauce
– 1 tablespoon maple syrup
– 1 tablespoon fresh lime juice
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon sesame oil
For the Peanut Sauce:
– 1/2 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon hoisin sauce
– 1 tablespoon rice vinegar
– 2 teaspoons sriracha (optional, for spice)
– 2-3 tablespoons warm water (to thin the sauce)
For the Tacos:
– 8-10 small corn or flour tortillas
– 1 cup shredded red cabbage
– 2 carrots, julienned
– 1 red bell pepper, thinly sliced
– 1/2 cucumber, thinly sliced
– Fresh cilantro, chopped
– Lime wedges (for serving)
Instructions:
1. Marinate the Tempeh: In a medium bowl, mix together the soy sauce, maple syrup, lime juice, garlic, ginger, and sesame oil. Add the cubed tempeh and gently toss to coat. Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. Cook the Tempeh: Heat a large skillet over medium heat. Add the marinated tempeh and cook, stirring occasionally, until golden brown and slightly crispy on the edges, about 7-10 minutes. Remove from heat and set aside.
3. Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, and sriracha (if using). Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable.
4. Assemble the Tacos: Warm the tortillas in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for about 30 seconds, until they are soft and pliable.
5. Fill the Tacos: Place a few pieces of tempeh in the center of each tortilla. Top with shredded red cabbage, julienned carrots, red bell pepper, and cucumber slices. Drizzle with the peanut sauce and garnish with fresh cilantro. Serve with lime wedges on the side.
These Vegan Thai Tempeh Tacos offer a delicious and nutritious meal that’s packed with vibrant flavors and textures. Enjoy!
