Serves 2 hungries
Tempeh and mushrooms get all sticky and charred, burnt ends and everything, in an easy to throw together sauce that is smoky, sweet (but not too) and a little spicy. Some slaw to cool it down and lend some fresh crunch, some sliced avocado for creaminess and because avocado on everything always. Now you’ve got yourself a taco tuesday on a friday because you don’t know what day it is!
Recipes Notes
~ I marinate the tempeh for up to an hour (but not longer than that) but if you’ve got 15 minutes, no problem, it will still be yummy, just a little less soaked through.
~ This marinade it soooo good for a million things. Try it on baked tofu or even veggies like cauliflower or brussels.
Ingredients
For the tempeh marinade:3 tablespoons tamari or soy sauce
1 tablespoon sriracha
1 tablespoons sesame oil
1 tablespoon canola oil (plus additional for cooking)
1 tablespoon brown sugar
1 tablespoon smoked paprika
1/2 teaspoon 5-spice
For cooking:
8 oz cremini mushrooms, sliced thin (about 1/8 inch thick, not paper thin)
1 8 oz package tempeh, diced
For slaw:
4 cups thin sliced red cabbage (tough core removed)
2 tablespoons fresh lime juice
1 tablespoon agave
Small glug olive oil
1/4 cup finely chopped cilantro
Pinch salt
To assemble:
Sliced avocado
6 8-inch tortillas warmed up
Directions
1 – Vigorously mix all tempeh marinade ingredients in a mixing bowl. Add the tempeh and toss to coat. Let marinade 15 minutes to an hour.
2 – Mix all the slaw ingredients together and taste for seasoning. Let wilt.
3 – Preheat a large skillet over medium heat. When good and hot, cook mushrooms in canola oil until moisture is released and they’ve browned a bit, about 7 minutes.
4 – Add the tempeh, reserving some marinade. Cook for about 10 minutes, flipping often, until caramelized on the edges.Add more marinade as needed.
5 – Heat tortillas your preferred way and assemble. Slaw on bottom, then tempeh, then tuck in sliced avocado. Sprinkle avo with a little lime juice and salt if you like. Serve asap!
This is FABULOUS. I am eating my leftovers from last night and regretting that I didn’t triple the recipe instead of just doubling it.
This was a “typical” out-of-the-box-type of Isa recipe. Creative and Delicious.. Thanks Isa!
Just tried this tonight, was amazing! I did take the cilantro out of the slaw, I’m one of those people that it tastes like soap to, and put in red pepper flakes and extra lime juice instead. Definitely will be making these again.
These look amazing, always looking for new mushroom recipes and can’t wait to try. Thanks!
These were incredible!!! Wow, SO good! The blend of ingredients was really creative and resulted in a spectacular mix of flavors and textures. We made homemade corn tortillas, too, which is always a good idea:) Thanks so much! This was my first meal from your blog. I’m looking forward to future dinners!
Ooh, hate to be the spoiler, but my honey does not like mushrooms. I am dying to make these though. What can I substitute for the mushrooms?