Tempeh Tacos with Chipotle Slaw

Ingredients

• 16 oz tempeh
• 12 corn tortillas
• ½ head red cabbage
• 2 carrots
• 2 lime
• ¼ bunch cilantro (optional)
• ½ cup vegan mayonnaise
• 1 Tbsp chipotle in adobo sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp olive oil

Steps

1. Prepare the chipotle slaw: Thinly slice the red cabbage and grate the carrots. In a medium bowl, whisk together vegan mayonnaise, chipotle in adobo sauce, juice from one lime, and a pinch of salt and pepper. Add the cabbage and carrots, tossing to combine. Set aside.
2. Crumble the tempeh: Steam the tempeh for 10 minutes to soften, then crumble it into small pieces using your hands or a fork.
3. Cook the tempeh: Heat olive oil in a large skillet over medium-high heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until lightly browned.
4. Season the tempeh: Stir in garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, allowing the spices to toast.
5. Warm the tortillas: Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
6. Assemble the tacos: Fill each warm tortilla with a generous portion of the seasoned tempeh, top with the chipotle slaw, and garnish with fresh cilantro and a squeeze of fresh lime juice, if desired.