Maple Miso Tempeh Tacos
This recipe features savoury tempeh cooked in a sweet maple miso sauce, paired with crunchy veggies. A delicious, quick, and vibrant meal that’s full of flavour!
Ingredients
For the Tempeh Filling
- 1 brick Henry's Original Tempeh crumbled
- 1 tbsp oil avocado or sesame
- 2 tbsp maple syrup
- 1 tbsp white miso paste
- 1 tbsp tamari or soy sauce
- 1 tsp rice vinegar
- 1 tsp grated ginger
- 1 small garlic clove minced
- ½ tsp smoked paprika
For the Tacos
- 8 small corn or flour tortillas
- 1 cup shredded purple cabbage
- 2 green onions sliced
- 1 small lime cut into wedges
Optional Toppings
- Sriracha mayo vegan if needed
- Toasted sesame seeds
- Pickled onions
Instructions
- Prepare the Maple Miso Sauce: In a small bowl, whisk together maple syrup, miso, tamari, rice vinegar, ginger, garlic, and smoked paprika until smooth.
- Cook the Tempeh: Heat oil in a pan over medium heat. Add crumbled tempeh and sauté for 3-4 minutes.
- Pour in the maple miso sauce and stir well. Cook for another 3-5 minutes until the tempeh is caramelized and coated. Remove from heat.
- Assemble the Tacos: Warm tortillas in a dry skillet or over an open flame for a slight char.
- Divide the tempeh mixture among the tortillas.
- Top with cabbage, carrot, cucumber, green onions, and cilantro.
- Drizzle with sriracha mayo and sprinkle sesame seeds if using.
- Squeeze fresh lime juice over the tacos and enjoy immediately.