Friday, August 23, 2013

Korean-Style Tempeh Tacos with Coleslaw

We loved the combination of the tangy coleslaw with the spicy tempeh but I think the slaw was the star of the show.  I plan to make it again for a BBQ picnic with the folks this weekend.

Korean-Style Tempeh Tacos with Coleslaw
Melissa Costello “The Karma Chow Ultimate Cookbook

2            tablespoons extra virgin olive oil or sesame oil
1            8 oz. package tempeh, crumbled
3            tablespoons vegan Worcestershire sauce
2            tablespoons tomato paste
2            tablespoons sesame seeds
2            tablespoons apple cider vinegar
1            tablespoon agave nectar
4-6         organic corn tortillas

1/2          small head red cabbage, finely shredded
1/4          cup thinly sliced red onion
1/4          cup sliced almonds

Dijon Dressing
2            tablespoons Dijon mustard
1            shallot, finely diced
1            teaspoon agave nectar
4            tablespoons red wine vinegar
3            tablespoons extra virgin olive oil
              sea salt and pepper, to taste

Over medium heat in a large skillet, heat enough olive oil to lightly coat the bottom of the pan. Place the crumbled tempeh in the pan and cook until brown, stirring frequently. In the meantime, in a small bowl, whisk the Worcestershire sauce, tomato paste, sesame seeds, apple cider vinegar, and agave nectar. Pour over the tempeh and let it cook about 3-4 minutes or until the sauce is absorbed into the tempeh.

For the Sla and dressing: Put the cabbage, onion and almonds in a medium-size bowl. Whisk or blend the dressing ingredients together and pour over the slaw. Stir well to combine. Season with salt and pepper.

Place a spoonful of the tempeh mixture on the taco shell and top with the Dijon slaw.  Add guacamole if desired.

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