If there is a vegan holy grail, I think these tacos might just be it. These are super fresh tasting and oh-so-delicious. Omnis and vegans alike will love these tacos. They are just. so. good. You won't believe they're vegan!
From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
3 heaping cups (10-12 ounces) finely shredded purple or white cabbage or a mix of both. (I just shredded one small head of purple cabbage)
1 carrot, shredded finely
1/4 cup apple cider vinegar
2 pickled jalapeños, diced finely (I don't like pickled jalapeños, so I ommitted these)
1 teaspoon salt
a few twists of freshly ground pepper
For the Lime Crema:
3/4 cup plain soy yogurt
3 tablespoons lime juice
2 tablespoons grapeseed oil or avocado oil
1/3 cup lightly packed fresh cilantro leaves
1/2 teaspoon salt
3/4 cup beer, pilsner or ale style (Mexican preferred). I don't drink and I forgot to buy some beer, so I used 1/2 cup white whine that I use for cooking. It worked ok but I think beer would be even better.
2 cloves garlic, crushed
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons lime juice
2-3 tablespoons chile powder (premixed or mix your own with ancho, poblano or chipotle powders)
1/2 teaspoon ground cumin
1 8 ounce package tempeh
12-16 soft, white corn tortillas
Garnishes (use one or more):
red radishes, sliced paper thin
fresh tomato, seeded and diced
pickled jalapeños, sliced
your favorite Mexican style hot sauce
Avocado, sliced or diced (this is what I used)
Prepare the slaw first. Mix the ingredients well in a large glass or plastic bowl, don't use metal. Either leave in the bowl or trasnsfer to a narrower, cylindrical container, such as a 1 pint plastic takeout container. Cover the top of the container loosely with plastic wrap, press it down on top of the slaw and place in the fridge. Weigh down the slaw with something heavey, such as a can of beans or a full pickle jar. Allow the slaw to press for minium an hour. Slaw improves the longer it's allowed to mellow. When ready to use, squeeze out handfuls to release any excess juice (I didn't do any of this and it was fine, if a bit messy).
Make the lime crema:
Blend all ingredients in a blender until creamy and smooth. Add more salt or limejuice to taste, if desired. Pour into an airtight container and chill for an hour.
Make the marinade:
Whisk all the ingredients together and pur into a glass pie plate or casserole dish.
Prepare the tempeh:
Bring a 2 quart pot of water to boil. Slice the tempeh into therre pieces lengthwise, then slice each in half horizontally through the middle. When the water is boiling, add the tempeh, lower heat and simmer for 10 minutes. Use tongs to remove the tempeh and then immediately place the pieces in the marinade dish. Marinate for 1 hour, flopping them eveyr now and again to cover every surface.
Preheat the oven to 200 degrees F. Preheat a greased grill pan (brush well with peanut oil or use a high-heat grill spray) over medium-high heat. Or, prepare a heavy skillet with enough peanut oil to lightly coat it's surface and preheat it (this is what I did).
Grill or fry each side of the tempeh pieces for 5 minutes. When each side is almost done, spoon some of the marinade over the tempeh and let it cook for 30 more seconds.
It goes into this whole thing about how to exactly assemble the tacos and heat the tortillas but I really don't think all that is needed. Just heat the tortillas and slap it on however you want. Enjoy!