1package tempehdiced into large crumble sized pieces
¼cupsoy sauce
¼cupbalsamic vinegar
2tablespoonsmaple syrup or agave
1tbspchipotle chili powder
Guacamole
2ripe avocadoscubed
¼cupred onionminced
½cupcilantrofinely chopped
1/2-1whole jalapeño pepperminced
juice of 2 limes
½tspsea salt
Tacos
1/4red cabbageshredded
3carrotsshredded
1tbspextra virgin olive oil
1lime
8-12small corn tortillas
Instructions
Tempeh
Place the diced tempeh into the bowl or container you'd like to marinate it in.
Mix the marinade in a small bowl, then pour it over the tempeh. Allow it to sit for at least 15 minutes or overnight.
To cook the tempeh: transfer it to a skillet and cook until it is hot, golden, and the marinade has cooked off.
Or you can bake the tempeh by transferring it to a baking dish, with the liquid, and bake at 350° for 20 minutes.
Guacamole
Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. I like mine with some chunks in it.
Season to taste with more salt and lime. Set aside.
Assemble the tacos
Combine the shredded red cabbage and carrots in a bowl, and toss with olive oil and lime. Season to taste with a little salt if you'd like.
Warm the tortillas over a flame or in a toaster oven at 350° for 2 minutes. To keep them warm, if you are heating over a flame, wrap them in a clean kitchen towel.
Assemble the tacos by layering the marinated tempeh, cabbage slaw, and guacamole into the warm tortillas.
Garnish with more cilantro and a squeeze of lime and/or hot sauce.