Recipes // Sandwiches and Wraps // Korean-Style Tempeh Tacos w/Dijon Slaw

Korean-Style Tempeh Tacos w/Dijon Slaw

  • 2 tablespoons extra virgin olive oil
  • 1 – 8oz.  package tempeh, crumbled
  • 3 tablespoons vegan worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons sesame seeds
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 4-6 soft corn tortillas, organic

  1. Over medium heat in a large skillet, brown crumbled tempeh in olive oil, stirring frequently.
  2. In the meantime, whisk sauce ingredients together in a small bowl. Pour over tempeh and let cook about 3-4 minutes or until sauce is absorbed into tempeh.

Dijon Slaw

  • ½ small head of red cabbage, finely shredded
  • ¼ cup thinly sliced red onion
  • ¼ cup sliced almonds
  1. Place all ingredients in a large bowl

Dijon Dressing

  • 2 tablespoons dijon mustard
  • 1 shallot, finely diced
  • 1 teaspoon agave nectar
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Sea salt & pepper
  1. Whisk or blend dressing ingredients together and pour over slaw. Stir well to combine. Season with salt & pepper. Pour over cabbage and toss to coat.
  2. To assemble tacos, place a spoonful of meat on the taco shell and top with the Dijon slaw.
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