These tacos combine the rustic texture of BBQ glazed tempeh with the sharp freshness of pickled red onion: an ideal balance between smoky flavors and lively acidity. The base of corn tortillas, a creamy lime slaw, and a touch of cilantro turn the recipe into quality street food, designed to be simple to prepare but with a sophisticated taste.
Ideal for a casual dinner, a shared lunch, or an insert in the gourmet menu of I Love Poke, the tacos maintain their structure even in delivery thanks to the contrast between the compact tempeh and the fresh, crunchy elements.
Ingredients
- 400 g tempeh (cut into thick slices or cubes)
- 120 ml vegan BBQ sauce (smoked, preferably of good quality)
- 1 pcs large red onion (thinly sliced for marinating)
- 80 ml apple cider vinegar (for marinating the onions)
- 100 ml water (to dilute the onion marinade, if necessary)
- 2 tablespoons brown sugar (to balance the acidity of the marinade)
- 1 teaspoon salt (for marinating and seasoning)
- 1/2 teaspoon black pepper (freshly ground)
- 1 spoon olive oil (for browning the tempeh)
- 1 teaspoon smoked paprika (to flavor the tempeh)
- 8 pcs corn tortillas (hot, 2 per serving)
- 150 g cabbage (thinly sliced for the slaw)
- 3 tablespoons vegan mayonnaise (to bind the slaw; can be replaced with soy yogurt for a lighter version)
- 1 pcs lime (juice and wedges for serving)
- 15 g fresh coriander (shredded leaves, optional but recommended)
- 1 spoon sesame seeds (toasted, for garnish)
Preparation
-
1
Prepare the pickled onion: gently heat vinegar, water, and sugar until dissolved; pour over the onion slices in a bowl, add a pinch of salt, and let rest for at least 20–30 minutes (you can also prepare it a few hours in advance in the refrigerator).
Durata indicativa: 30 min
Tip: For a quicker marinade use warm vinegar; the onion loses acidity after 10–15 minutes but is better if it rests longer.
-
2
Marinate the tempeh: mix tempeh with smoked paprika, pepper, a drizzle of oil, and half of the BBQ sauce; let it marinate for 10–15 minutes. If you have time, leave it to marinate in the fridge for up to 1 hour for more flavor.
Durata indicativa: 15 min
Tip: Cut the tempeh into thick slices for better cooking hold.
-
3
Cook the tempeh: heat a non-stick pan with a drizzle of oil, brown the tempeh for 3–4 minutes on each side until golden; add the remaining BBQ sauce and cook briefly until you get a glossy glaze.
Durata indicativa: 12 min
Tip: Do not overcrowd the pan to ensure an even crust; if preferred, bake in the oven at 200°C for 12–15 minutes.
-
4
Prepare the slaw: in a bowl combine the sliced cabbage, vegan mayonnaise, the juice of half a lime, a pinch of salt and pepper; mix until you get a creamy and crunchy consistency.
Durata indicativa: 5 min
Tip: Add a touch of sweet mustard for more depth.
-
5
Warm the tortillas: pass them in a hot pan or directly over the flame for 20–30 seconds per side until they are soft and slightly toasted.
Durata indicativa: 3 min
Tip: Cover the tortillas with a clean cloth while warming to keep them soft.
-
6
Assemble the tacos: spread the slaw on the tortillas, add the glazed tempeh, top with pickled onion, fresh cilantro, and sesame seeds; finish with a squeeze of lime and an extra drop of BBQ sauce if desired.
Durata indicativa: 5 min
Tip: Serve immediately to maintain the crunchy-tempeh contrast and the freshness of the marinated onion.
Notes and Tips
For a quicker marinade use warm vinegar; the onion loses acidity after 10–15 minutes but is better if it rests longer.
Cut the tempeh into thick slices for better cooking hold.
Do not overcrowd the pan to ensure an even crust; if preferred, bake in the oven at 200°C for 12–15 minutes.
Add a touch of sweet mustard for more depth.
Cover the tortillas with a clean cloth while warming to keep them soft.
Serve immediately to maintain the crunchy-tempeh contrast and the freshness of the marinated onion.
Reviews
Leave a Review
User Reviews
Be the first to review this recipe!
