Crumbled up tempeh gets cooked with Thai curry paste and other seasonings for a sweet n’ salty taco filling. Top it off with a crunchy, creamy peanut slaw, and toasted peanuts for extra crunch. Don’t skip the squeeze of lime and fresh herbs to top everything off!
Ingredient Highlight
Tempeh! Is a fermented soybean (or other legume or grain) product that is packed with protein, fiber, magnesium, B vitamins, and iron to name a few. I prefer it over tofu because it’s less processed (tofu is fermented soy milk whereas tempeh is fermented soy beans) and has a nutty flavor and better texture. Steaming tempeh can help remove the slightly bitter taste.
Servings 4 People
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 2 tbsp olive oil
- 1 bunch scallions, greens and white/light green parts thinly sliced divided
- ¼ tsp kosher salt
- 3 tbsp thai curry paste
- 2 cloves garlic chopped
- 2 (8 oz) packs tempeh crumbled
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 4-8 flour or corn tortillas
- ½ cup chopped toasted peanuts
- Lime wedges
- Sriracha optional
For the slaw:
- 4 tbsp peanut butter
- 2 tbsp lime juice
- 2 tbsp water
- 1 tbsp soy sauce
- 3 cups thinly sliced cabbage
- 1 cup grated carrot
- You could also make this with ground pork or chicken. See instructions in “substitutions” section.
- Or use lettuce or cabbage cups!
Instructions
- In a large skillet over medium heat, add the white parts of the scallions and salt. Cook for 3 minutes or until the onion is softened, stirring occasionally.
- Add the curry paste and garlic and cook for 1 minute, stirring it often. Stir in the tempeh, soy sauce, fish sauce, and maple syrup. Stir together to coat everything evenly, then spread out into an even layer. Increase the heat to medium-high and cook for 5 minutes, undisturbed (to help it brown/caramelize), stirring halfway through. Remove from heat and stir in the lime juice.
- In a medium bowl, mix together the peanut butter, lime juice, water, and soy sauce until smooth. If your peanut butter is thicker/pasty, you may need to add a splash more water to loosen it up. Add the cabbage and carrot and toss to coat.
- Warm your tortillas. Add tempeh crumbles and top with plenty of slaw, the green parts of the scallions, peanuts, a squeeze of lime, and sriracha (if using).
Items you can prep ahead (optional)
- Thinly slice 1 bunch scallions (green and white/light green parts separated)
- Chop 2 cloves garlic
- Thinly slice 3 cups cabbage and grate 1 cup carrot
- Make the slaw
Substitutions:
- To make vegan/vegetarian, substitute another tablespoon of soy sauce in place of the fish sauce.
- You can make this with ground pork or chicken. To do this, brown the meat in the pan after cooking the scallions and before adding the curry paste, etc… Once the meat is browned and broken up into small crumbles, add in the curry paste, etc…and cook for an additional minute. Follow the recipe as is.
- If you don’t have or can’t find Thai curry paste, you could substitute with 2 tablespoons of Indian curry powder. If you do this, add it after you cook/brown the tempeh so that the spices don’t burn. Just stir it in at the end for 30 seconds or so. Add a splash of water or oil if the pan is looking very dry.
- Skip the tortillas and turn it into a rice bowl!
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Tempeh: up to 5 days in the fridge
- Slaw: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover tempeh in the microwave or on the stove until warmed through
- Make more tacos OR turn it into a rice bowl! Make sure to top with lots of slaw, lime, peanuts, and herbs.
- Top with a fried egg for an extra saucy experience.
leave your comments!