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Nutrition Facts
Serving Size 1 (310g) Recipe makes 4 servings The following items or measurements are not included below: soy yogurt
Calories 408
Calories from Fat 159		(39%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 8.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1633mg		68%
Potassium 673mg		19%
Total Carbohydrate 47.6g		15%
	Dietary Fiber 7.2g	28%
	Sugars 4.1g
Protein 17.2g		34%
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Baja-Style Grilled Tempeh Tacos

Recipe #396217 | 1½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Eat Your Vegetables!
Oct 25, 2009

From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer.

SERVES 4 -6 (change servings and units)

Ingredients

3 cups cabbage, finely shredded
1 carrot, finely shredded
1/4 cup apple cider vinegar
2 pickled jalapeno peppers, finely diced
1 teaspoon salt
fresh ground black pepper
3/4 cup plain soy yogurt
3 tablespoons lime juice
2 tablespoons oil
1/3 cup fresh cilantro leaves
1/2 teaspoon salt
3/4 cup beer, pilsner or ale, style
2 garlic cloves, crushed
2 teaspoons oil
2 tablespoons soy sauce
2 tablespoons lime juice
2-3 teaspoons chili powder
1/2 teaspoon ground cumin
8 ounces tempeh
12-16 white corn tortillas

Directions

1
Prepare the slaw first: Mix first 6 ingredients (cabbage through ground black pepper) in a large bowl (don't use metal). Cover and place in fridge. Weigh down slaw with canned beans or full pickle jar. Slaw improves the longer it's allowed to mellow. Allow to press for at least 1 hour. When ready to use, squeeze out handfuls to release any excess juice.
2
Make the lime cream: Blend ingredients from yogurt to 1/2 t salt in a blender until creamy and smooth. Add more salt or lime juice to taste, if desired. Pour into an airtight container and chill for 1 hour.
3
Make the marinade: Whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish.
4
Prepare the Tempeh: Boil water in a 2 qt pot. Slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle. Add the tempeh to the water, reduce heat to low and simmer for 10 minutes. Remove pieces with tongs and place directly in marinade dish. Marinate for 1 hour flipping occasionally to cover.
5
Preheat the oven to 200. Preheat a greased grill pan over medium-high heat.
6
Grill tempeh for 5 minutes on each side, while basting with marinade. Remove from heat and slice into thin strips. Keep warm, covered in foil in the oven while assembling tacos.
7
Heat a corn tortilla, spread lime crema down the center, top with slaw, tempeh and then any garnish you like (diced tomato, pickled jalepenos, hot sauce, avocado, lettuce, etc). Fold & eat.