BBQ 5-Spice Tempeh Mushroom Tacos
Ingredients
- 8in (20cm) tortillas: 6
- Soy sauce: 3 tbsp
- Sriracha: 1 tbsp
- Sesame oil: 1 tbsp
- Canola oil: 2 tbsp
- Brown sugar: 1 tbsp
- Smoked paprika: 1 tbsp
- 5-spice: ½ tsp
-
Tempeh:
250
g
diced
-
Red cabbage:
4
c
thinly sliced, tough core removed
- Lime: 1
- Agave syrup: 1 tbsp
- Olive oil: 1 tsp
-
Fresh parsley:
4
tbsp
finely chopped
-
Cremini mushrooms (champignons):
250
g
sliced thin
-
Avocado:
1
sliced
Cookware
- Mixing bowl
- Large skillet
Method
Marinade
I marinate the tempeh for up to an hour (but not longer than that) but if you’ve got 15 minutes, no problem, it will still be yummy, just a little less soaked through.
This marinade is soooo good for a million things. Try it on baked tofu or even veggies like cauliflower or brussels.
In a mixing bowl, combine soy sauce, sriracha, sesame oil, canola oil, brown sugar, smoked paprika and 5-spice. Mix vigorously.
- soy sauce: 3 tbsp
- sriracha: 1 tbsp
- sesame oil: 1 tbsp
- canola oil: 1 tbsp
- brown sugar: 1 tbsp
- smoked paprika: 1 tbsp
- 5-spice: ½ tsp
Add the tempeh and toss to coat. Let marinade for .
- tempeh: 250 g
Slaw
In another mixing bowl, combine red cabbage, juice of lime, agave syrup, olive oil, fresh parsley and salt. Taste for seasoning, then let wilt.
- red cabbage: 4 cups
- lime: 1
- agave syrup: 1 tbsp
- olive oil: 1 tsp
- fresh parsley: ¼ cup
- salt: 1 pinch
Fillings
Preheat a large skillet over medium heat. When good and hot (not before!), cook cremini mushrooms (champignons) in canola oil until moisture is released and they've browned a bit, about .
- cremini mushrooms (champignons): 250 g
- canola oil: 1 tbsp
Add the tempeh, reserving some marinade. Cook for about , flipping often, until caramelized on the edges. Add more marinade as needed.
- tempeh from section 1
Heat tortillas your preferred way and assemble: Slaw on bottom, then tempeh, then tuck in avocado. Sprinkle with a little lime juice and salt if you like. Serve asap!
- tortillas: 6
- avocado: 1
- lime
- salt