These tempeh tostadas are easy to prepare for a fresh, high-protein breakfast or lunch. Sautéed tempeh strips are topped with a zesty, citrusy slaw of cabbage and carrot and served on crispy, baked corn tortillas.

Man. It’s been a while since I published a recipe here on CR! Thank goodness that I have so many fun cookbook reviews and product reviews planned for this month, because my kitchen time has been limited these days. It’s not that I don’t make food; I do, all the time. It’s that I’m often rushed when I do it, often throwing together staples to make bowls or salads, and then when I do whip up something a little more festive for Steven and I to enjoy for dinner, it’s late and we’re hungry and I forget to take photos. Bad, bad food blogger.

But anyway, fast & easy is the theme of my January when it comes to food. Steven and I will be traveling a bunch, visiting family this weekend and making an exciting trip to Telluride next weekend! (Friends of ours have generously invited us to stay with them for a couple of nights.) Our fridge hasn’t always been full of food, and my creative energy hasn’t always been tip-top. But my appetite and my tastebuds are as active as ever, so we’re still enjoying tasty meals on the reg.

These tortillas are a perfect example of a recent meal that was oh-so-simple to put together, but satisfying and vibrantly flavored. I always keep flour or corn tortillas in the freezer for emergency breakfasts, lunches, or dinners–it’s so easy to create something simple with a tortilla base, and it feels a little more unusual than a sandwich or wrap. The nice thing about these particular tortillas is that they’re made with mostly seasonal ingredients that you may very well have at home right now; even if you don’t have napa cabbage, red and green cabbage are abundant at this time of year, and either one of them will work well.

I love the contrast of cool, crunchy cabbage and salty, seared tempeh, and a sprinkle of cilantro is a nice touch if you happen to have some.

The tempeh in this recipe, by the way, is sort of my go-to stovetop tempeh. I prefer to marinate and bake it when I can, but if time is short and I decide to make some at the last moment, this is a flavorful and easy preparation method.

4.50 from 2 votes

Tempeh Tostadas with Citrus Slaw

Author – Gena Hamshaw

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Yields: 4 Servings

Ingredients

For the tacos:

• 8 6" corn tortillas (substitute flour tortillas if you prefer)
• 8 ounces tempeh (225g)
• 1 tablespoon +2 teaspoons avocado oil, divided
• Bragg Liquid Aminos or tamari, as needed
• 1 Hass avocado, sliced

For the slaw:

• 4 cups napa cabbage, very thinly sliced or shredded (200g)
• 1 cup carrot, grated (100g)
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup orange juice (60ml; freshly squeezed or bottled)
• 1 tablespoon avocado or olive oil
• 1/4 teaspoon fine salt (more as needed)

Instructions

• Preheat your oven to 400F.

Prepare the tempeh

• Bring a few inches of water to boil in a medium pot and fit it with a steamer attachment. Steam the tempeh slices for 10 minutes.
• Heat 2 teaspoons of the avocado oil in a fry pan over medium high heat. Add the tempeh strips. Brush them lightly with tamari or Bragg Liquid Aminos (small containers of liquid aminos usually have spray nozzles, so you can also lightly spray them). Cook the strips for 2 minutes, or until browning on the bottom. Flip them, brush the new upturned side with tamari or Bragg's, and continue cooking for another 4 minutes, or until the tempeh slices are cooked on both sides.

Prepare the tortillas

• Preheat your oven to 400F. Lightly brush the tortillas with the remaining 1 tablespoon of the avocado oil. Transfer the tortillas to a baking sheet. Bake them for 4-5 minutes, or until they're crispy, then set them aside.

Make the slaw

• Place the the cabbage and carrot into a large mixing bowl. Whisk together the lime and orange juices, oil, salt, and pepper. Pour the dressing over the salad to vegetables. Toss the slaw together until well mixed.

Assemble the tacos

• Top each crispy tortilla with a third cup of the slaw. Add a few slices of tempeh and slice slices of avocado. Serve right away.

OK, so maybe the avocado isn’t seasonal. But it’s super delicious.

In the spirit of fast & easy, I’m keeping this post short and sweet. But I hope you’ll enjoy the recipe, and that it might become a stress-free lunch for you sometime soon. Tomorrow, a brand new (and wonderful) Green Recovery post. Don’t miss it.

xo