Vegan Tempeh Kimchi Tacos

Serves: 2


  • For the tempeh
    • 8 ounces tempeh, thinly sliced into ½ inch thick pieces
    • 1 tablespoon avocado oil (or olive oil) 
    • 2 tablespoons soy sauce (or tamari for gluten free) 
    • 1 tablespoon maple syrup 
    • 1 tablespoon Spicy Kimchi Hot Sauce 
  • For the tacos:
    • ⅓ cup radish, cut into matchsticks
    • ⅓ cup carrots, cut into matchsticks
    • 1 cup napa cabbage, thinly sliced 
    • 1 tablespoon cilantro, chopped
    • 1 tablespoon green onions, chopped
    • ½ avocado, cubed
    • 6 small corn tortillas
  • For the sauce:
    • 2 tablespoons mayonnaise
    • 1 tablespoon Kimchi Spicy Hot Sauce



Heat large pan over medium heat. Add oil and tempeh slices in a single layer. Cook for 5 minutes, flip over and cook for an additional 5 minutes or until browned on each side. Drain on paper towels and cut into bite-sized pieces. Toss tempeh with soy sauce, maple syrup and 1 tablespoon of Kimchi Spicy Hot Sauce.

Preheat oven to 350 degrees F. Place corn tortillas on a baking sheet and heat in the oven for 3-5 minutes. 

In a bowl combine radish, carrots, cabbage, cilantro and onions. 

For the kimchi aioli in a small bowl combine mayonnaise and 1 tablespoon Kimchi Spicy Hot Sauce.

To assemble tacos: divide the tempeh among 6 corn tortillas, top with cabbage salad, sliced avocado, and drizzle with kimchi aioli.

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