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Teriyaki Tempeh Tacos with Radish Carrot Slaw

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Ingredients

  • 6 corn tortillas
  • 8 oz package tempeh, crumbled
  • 1 TBS olive oil

Teriyaki Sauce:

  • 3 TBS reduced sodium tamari or soy sauce
  • 1 TBS rice vinegar
  • 2 tsp sriracha
  • 1 ½ tsp brown sugar
  • 2 garlic cloves, minced
  • 1 tsp ginger, minced
  • 1 tsp sesame oil
  • ½ tsp cornstarch

Slaw

  • ½ cup shredded carrot
  • ½ cup shredded or julienned radish
  • 2 TBS rice vinegar
  • Salt and sugar to taste (1 pinch each)

Optional Garnishes

  • Sriracha mayo (3 TBS mayo or vegan mayo & 1 tsp sriracha)
  • Minced cilantro
  • Crumble queso fresco
  • Diced avocado

Instructions

  1. Heat corn tortillas according to package directions.
  2. Saute tempeh in olive oil over medium heat until it starts to brown, stirring occasionally, about 5 minutes.
  3. Meanwhile mix together all the ingredients for the teriyaki sauce.
  4. Pour the teriyaki sauce over the tempeh, stirring to coat. When the sauce is thick and sticky, remove the teriyaki tempeh from heat.
  5. Meanwhile mix together all the slaw ingredients (carrot, radish, rice vinegar, salt and sugar).
  6. Divide teriyaki tempeh evenly among the tortillas. Top with the slaw and any additional garnishes you like. I used sriracha mayo and minced cilantro in the photos.

Find it online: https://www.alisonsallspice.com/teriyaki-tempeh-tacos-with-radish-carrot-slaw/