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.
Mango Peanut Tempeh Tacos
Author: Jeanine Donofrio
Serves: 4 tacos
Ingredients
- 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.
amazing!
These look so amazing. The colours and ingredients look so enticing!
Tempeh always freaks me out! I love the taste but prepping and cooking it intimidates me. I guess the secret is to marinate…?
ha, yea it’s funny looking. I marinated it (not for long, I’m lazy), but then really packed in the veggies and other things… (these tacos aside, there’s a recipe I really love for cornmeal crusted tempeh in the Candle Cafe cookbook)
Interesting!
I know the tempeh reuben is a pretty popular item in lots of vegan restaurants 🙂
I adore the texture of tempeh and how it takes on the flavor of a marinade…such a cool alternative to regular tofu. Thanks for the recipe..I am a slaw-nut! I just can’t get over the crunch. Even my 7 year old goes nutty for it…she wants it on the taco AND on the side. Can’t wait to try this one! 😉
Your recipes are always so surprising! 🙂 That coconut sauce sounds incredible. Love how there is something unique in every post of yours!
Made this tonight – it was SO good! I will definitely make this again! Thanks for the great recipe!!
beautiful photos & great recipe idea. I will definitely be recreating this in my kitchen!
So simple and so good!
I made this tonight with black beans instead of tempeh. Added some 5-spice, soy sauce, and sesame oil to the beans. This was so good, I could have eaten it all myself. Thanks for a wonderful recipe!
I love how you’ve re-purposed your ingredients from the rice bowl last week. Cabbage is so versatile and adds such a wonderful crunch to dishes, but you’re right that it lasts forever! I love the Asian twist on these tacos.
this is so colourful and looks so tasty and omg can’t wait to try it 🙂
https://aspoonfulofnature.wordpress.com/
Lovely! Everything is always so lovely. I feel like I say lovely in almost every single comment I leave. Ah well.
The coconut peanut sauce is so unique and it’s completely selling me on this dish. I don’t think I’ve ever seen something like this before.
These tacos are amazing! Totally made my Monday.
These ingredients are definitely worth repeating. I love the mango in everything.
Rice bowl or tacos, I love the flavor combination here, as well as your addition of tempeh. Making your rice bowl this week!
I love this combination of flavors! I haven’t seen good mangos lately though. I’ll keep an eye out.
Kari
http://www.sweetteasweetie.com
Why do I always look at your stuff pre-breakfast… love!
I’m obsessed with tempeh and mango together lately. And yes, cabbage is annoyingly large. When do they start making mini cabbages? That would be so cute!
ha, mini cabbages would be so amazing 🙂
This sounds delicious! I’ve got to try this tempeh.. it’s been too long!
I can’t resist anything with a coconut peanut sauce! I can’t wait to try the recipe!!!!