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Hurry Up Vegan: Tempeh Tortillas with Napa Cabbage Citrus Slaw

Servings: 4 Servings


For the tacos:

  • 1 package tempeh sliced into thin strips (about 1/4 inch)
  • 2 teaspoons grapeseed safflower, or coconut oil
  • Bragg's Liquid Aminos or tamari to taste
  • 8 corn or flour tortillas
  • 1 batch Napa Cabbage Citrus Slaw recipe below
  • 1 avocado thinly sliced

For the Napa Cabbage Citrus Slaw:

  • 4 cups napa cabbage thinly shredded and tightly packed
  • 1 cup carrot shredded and tightly packed
  • 1/4 cup orange juice freshly squeezed will be most flavorful, but store bought is fine
  • 1 teaspoon orange zest optional
  • 1 teaspoon maple syrup or agave
  • 2 tablespoons olive oil
  • 1/4-1/2 teaspoon salt to taste
  • Black pepper to taste
  • 1/4 cup cilantro leaves only, chopped and tightly packed


  • To prepare the tempeh, heat the two teaspoons of oil in a large cast iron skillet or frying pan over medium high heat. Add the tempeh strips. Spray them with Bragg's (this makes things super easy) or drizzle them lightly with tamari. Wait until they're browning gently on the side facing the skillet, and then flip them. Drizzle with tamari or spray with Bragg's again. Once both sides of the tempeh are browning lightly, remove them from heat and set aside.
  • To make the slaw, throw the cabbage and carrot into a large mixing bowl. Whisk together the orange juice and zest, syrup, olive oil, salt, and pepper. Pour the dressing over the salad to taste (you may not need all of it). Toss the slaw together and add the cilantro.
  • To assemble the tacos, layer about 1/3 cup over each tortilla. Cover them with a few slices of tempeh and a few slices of avocado, along with an extra sprinkle of cilantro if desired. Serve.


Serving: 2g