Crispy Vegan Tempeh Tacos and Spicy Cream Cheese Slaw Recipe
Feeling hangry? Don’t lose your tempeh, make these wickedly tasty crispy vegan tempeh tacos and crush those cravings!
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These crispy tempeh tacos will be the highlight of your weekly menu with their mix of creamy, spicy, and fresh flavours all wrapped up in a floury tortilla.
Like tofu, tempeh is high in protein and takes on the flavour of marinades beautifully making it a great replacement for meat.
In this crispy tempeh taco recipe, it’s coated in a mix of soy sauce and spices to give it a delicious flavour and cornflour to help give it a crispy texture.
To make it even more crispy, the tempeh is then fried in an air fryer and served with a super creamy yet slightly spicy slaw.
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Rating:
Total Time: 1 hour
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the slaw:
- 0.25 0.25 carrot finely (sliced or grated)
- 0.125 0.125 apple (finely sliced or grated)
- 15 15 g red cabbage (finely sliced)
- 15 15 g white cabbage (finely sliced)
- 0.5 0.5 spring onions (finely sliced)
- 37.5 37.5 g Nush Natural Almond Cream Ch*ese
- 0.5 0.5 tsp siracha or chili sauce
- Pinch of salt
- For the crispy tempeh:
- 95 95 g tempeh (cubed or sliced)
- 0.25 0.25 Tbsp cornflour
- 0.5 0.5 Tbsp soy sauce
- 0.5 0.5 Tbsp extra-virgin olive oil
- 0.125 0.125 tsp garlic powder
- 0.125 0.125 tsp smoked paprika
- 0.125 0.125 tsp ground cumin
- Pinch of salt
- To serve:
- 2 2 mini wraps
- Vegan mayonnaise
- Sliced spring onions
- 0.25 0.25 cucumber (sliced into ribbons)
- Sesame seeds, to garnish
- Chilli flakes to garnish
Method
- The tempeh can be cooked in the oven or in an air fryer/crisper. If using an oven preheat to 180c.
- Meanwhile prepare the slaw by combining the cream cheese, sriracha and salt first. Then add the chopped veg and then combine. Place the bowl in the fridge whilst you prepare the tempeh.
- In one shallow dish or bowl add the cornflour. In another dish add the soy sauce, olive oil, garlic powder, smoked paprika, ground cumin and salt.
- Coat the tempeh pieces in the cornflour ensuring each piece is evenly coated. Shake any excess flour off.
- Then coat the pieces evenly in the marinade. If using the air fryer bake at approx. 200c for 10 minutes, turning the pieces over halfway. You may need to cook them in two batches.
- If cooking in the oven line one large or two small baking trays with parchment paper or foil and scatter the marinaded tempeh pieces onto it. Bake in the oven for 20 minutes turning them halfway.
- Add some mayo to the wraps then load up with crispy tempeh, slaw, cucumber ribbons, sliced spring onions, sesame seeds and chilli flakes. Enjoy.
Looking for more ways to enjoy tempeh?
Here are 20 of our favourite tempeh recipes you need to try!
