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Thai Tempeh Tacos with Quick-Pickled Cabbage

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For the Roasted Sweet Potatoes and Tempeh:

  • 2 large sweet potatoes
  • 2 block of tempeh
  • Canola oil or olive oil
  • Salt and pepper

For the Peanut Sauce:

  • 6 tablespoons peanut butter
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon honey

For the Quick-pickled Cabbage:

  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • ~3/4# purple cabbage (about ½ a medium head)
  • 8 corn tortillas

Optional Toppings:

  • Lime wedges
  • Crushed peanuts
  • Cilantro
  • Green onions
  • Crushed red pepper


For the Quick-Pickled Cabbage:

  1. Combine all ingredients except cabbage in a saucepan and heat until liquid begins to simmer.
  2. Thinly slice cabbage and place in a bowl.
  3. Pour hot liquid over shredded cabbage and refrigerate for several hours or overnight.
  4. Preheat oven to 450F. Dice sweet potatoes and steamed tempeh into bite-sized pieces.
  5. Toss with a drizzle of oil, salt and pepper. Roast for 25 minutes or until they begin to brown.
  6. Combine sauce ingredients and microwave for 30 seconds. Stir mixture until a smooth sauce forms, adding water a tablespoon at a time until it reaches a thin, potable consistency.
  7. In a large bowl, toss roasted sweet potatoes and tempeh with the peanut sauce.
  8. Pile tempeh-sweet potato mixture into tortillas and top with Quick-pickled Cabbage and other optional ingredients.


Recipe Courtesy of Kayli Dice, Plant Eaters’ Manifesto