Mango Peanut Tempeh Tacos

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks.I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.

vegan / spring / dinner

Mango Peanut Tempeh Tacos / loveandlemons.com

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.

This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are sweet, savory, crunchy and a little spicy – in other words, my four food groups.

Under all of that, there’s tempeh that I lightly marinated and seared. Feel free to sub in any protein you like – the toppings are really the star here.


4.9 from 13 reviews

Mango Peanut Tempeh Tacos

  PrintAuthor: Serves: 4 tacosIngredients
  • ½-inch strips of tempeh (about 8 strips, from 1 pkg)
  • drizzle of olive oil
  • splash of tamari or soy suace
  • 1 cup thinly sliced red cabbage
  • squeeze of lime
  • 1 mango, cubed
  • ¼ cup scallions
  • 1 avocado, sliced
  • sriracha (optional)
  • salt and pepper
  • 4 corn or flour tortillas
coconut peanut sauce: (makes extra)
  • ⅓ cup coconut milk (full fat or light, from a can or box)
  • 2 tablespoons peanut butter
  • 2 teaspoon soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon sriracha
  • optional - minced garlic and/or ginger
Instructions
  • Drizzle tempeh strips with olive oil and tamari. Set aside to marinate while you prep everything else.
  • Mix together the sauce ingredients. (I do this in a jar with a tight lid - shake until combined). Taste and adjust seasonings.
  • In a small bowl, toss red cabbage with a squeeze of lime and a pinch of salt.
  • Heat a medium skillet over medium heat. Add the tempeh strips and cook for a few minutes on each side, until golden brown.
  • Assemble tacos with tempeh strips, red cabbage, mango, scallions, avocado slices and cilantro. Serve with coconut peanut sauce, limes and sriracha on the side.
    • 3.2.2925
     

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