Orange Ancho Pan-Glazed Tempeh Tacos with Grapefruit Slaw
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 tacos
First, I’d like to say WOW to the glaze on the tempeh! I’ve never done a glaze like this before and it was so easy, and so delicious! Sutton said it seemed fancy and he loved them, except for the tortilla part. Overall, I think the whole meal was tasty. I like a good cabbage slaw, and again wow to the tempeh.
We didn’t like the corn tortillas. I did the microwave between damp paper towels technique and they were just not good. Too chewy. I’m sure pan frying them would make them taste much butter, however after spending so much time on the other parts of this meal, there is no way I would be up for an extra cooking step. If I make this again, I would see if there are any vegan flour tortillas, or go with the crunchy corn tortilla shells.
I subbed green cabbage for red cabbage because I had some leftover from a different meal. The red cabbage would be more colorful, but taste wise, I think it’s good with either. I also took some other not super important ingredients out, like mint, lime wedges, and also the sprouts. If I were at a restaurant, I would love these extra touches, but it already took an hour to prepare, so skipping some non crucial items made my life a little easier.
In general, I find preparing tacos to be a pain. Don’t get me wrong, I LOVE tacos. But there are too many parts going on, that it drives me crazy to make them. They also must be eaten quickly to avoid them from getting cold. That’s just the nature of putting something hot onto some cold slaw.
Sutton Rated: 4
Angie Rated: 2.5
Note: All of the changes I made are shown in the recipe below
Source of original recipes: http://www.thefirstmess.com/2013/01/09/braised-tempeh-tacos-ruby-grapefruit-slaw-recipe/
http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html
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Ingredients
- 1/2 small green cabbage, cored and shredded
- 1 small carrot, grated or finely sliced into thin pieces
- juice of 1 grapefruit
- 2 tbsp extra virgin olive oil
- 3 green onions, sliced finely
- salt and pepper
- 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
- 1 tablespoon freshly grated ginger
- 2 teaspoons tamari (or soy sauce)
- 1 1/2 tablespoons mirin
- 2 teaspoons maple syrup
- 1/2 teaspoon ground ancho chili powder
- dash of cayenne pepper
- 2 small garlic cloves, crushed
- 8 ounces of tempeh (I used 3 grain)
- 2 tablespoons coconut oil
- 6 corn tortillas, warmed
- 1 ripe avocado, peeled, pitted + sliced
- a handful of cilantro leaves
- sriracha or other hot sauce
Instructions
- 1. Prepare the slaw: combine cabbage through salt and pepper in a large bowl and toss to combine. Taste for seasoning, adjust, and set aside.
- 2. Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ancho chili powder, cayenne pepper, and garlic. Mix together and set aside.
- 3. Put the coconut oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
- 4. Warm the tortillas, according to package directions. Top with slaw, 2 pieces of tempeh, avocado, cilantro, and hot sauce.
- Servings : 3
- Ready in : 60
- Course : Main Course
- Recipe Type : Tacos
- Ingredient : Tempeh
Instructions
- 1. Prepare the slaw: combine cabbage through salt and pepper in a large bowl and toss to combine. Taste for seasoning, adjust, and set aside.
- 2. Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ancho chili powder, cayenne pepper, and garlic. Mix together and set aside.
- 3. Put the coconut oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
- 4. Warm the tortillas, according to package directions. Top with slaw, 2 pieces of tempeh, avocado, cilantro, and hot sauce.
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