Tempeh Tostadas with Citrus Slaw
Author -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.