BBQ 5-Spice Tempeh Mushroom Tacos
Ingredients
For the tempeh marinade:
- 3 tbsp tamari or soy sauce
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 tbsp canola oil (plus additional for cooking)
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1/2 tsp 5-spice
For cooking:
- 8 oz cremini mushrooms sliced thin (about 1/8 inch thick, not paper thin)
- 1 8 oz package tempeh diced
- 4 cups thin sliced red cabbage tough core removed
- 2 tbsp fresh lime juice
- 1 tbsp agave
- Small glug olive oil
- 1/4 cup cilantro finely chopped
- Pinch salt
To assemble:
- Sliced avocado
- 6 pcs 8-inch tortillas warmed up
Instructions
- Vigorously mix all tempeh marinade ingredients in a mixing bowl. Add the tempeh and toss to coat. Let marinade 15 minutes to an hour.
- Mix all the slaw ingredients together and taste for seasoning. Let wilt.
- Preheat a large skillet over medium heat. When good and hot, cook mushrooms in canola oil until moisture is released and they’ve browned a bit, about 7 minutes.
- Add the tempeh, reserving some marinade. Cook for about 10 minutes, flipping often, until caramelized on the edges.Add more marinade as needed.
- Heat tortillas your preferred way and assemble. Slaw on bottom, then tempeh, then tuck in sliced avocado. Sprinkle avo with a little lime juice and salt if you like. Serve asap!
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