In our house we celebrate the high holidays. In our house Taco Tuesday still means something. Our kids are still young, so they don’t fully grasp the reasoning for the seasoning, but they’re beginning to understand that Tuesday means tortillas, and they look forward to it.
We usually give the kids small tacos made of a half tortilla and some vegan crumbles, along with some fruit and vegetables. Their receptiveness depends entirely on their mood, as is almost always the case. This week work commitments didn’t allow us to all enjoy our tacos together, so after they were in bed, we enjoyed a fuller celebration of the vegan taco in all its mystery and glory.
This week we went with vegan tempeh tacos, and boy were they tasty and healthy. Let’s get right to the recipe.
1 package of tempeh, 8 oz, sliced thin
Frying oil of your choice (we used canola oil)
1 Tsp garlic powder
1/2 Tsp cumin
1/2 Tsp coriander
1/2 Tsp cardamom
1/2 Tsp cinnamon
1/4 Tsp cayenne
1 bell pepper, diced
1/4 head red cabbage, shredded
1/4 cup peanut butter
2 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp sriracha
1 medium avocado, diced
4 corn tortillas, toasted
Heat oil in a nonstick frying pan, enough to cover all tempeh when you put it in (but don’t put it in yet). Stir garlic powder, cumin, coriander, cardamom, cinnamon, and cayenne into the oil and heat until fragrant. Put tempeh into the oil and fry until golden brown. Take tempeh out and drain on a paper towel.
In a medium bowl, whisk peanut butter, sesame oil, rice vinegar and sriracha. Add more of any ingredient to taste, and once fully combined, set aside.
Divide the tempeh, pepper, cabbage, avocado, and peanut sauce among the corn tortillas. Salt everything to taste and enjoy!