Tempeh Tikka Masala Tacos
with Yogurt Cucumbers & Mango Chutney
- 1 package tempeh
- 1 onion
- Fresh ginger
- 4 cloves garlic
- 1 cucumber
- ¼ cup vegan yogurt
- 1 tsp garam masala
- 1 tbsp Indian spice blend
- 1 tbsp tomato paste
- 3 tbsp mango chutney
- 8 whole wheat tortillas
- 2 oz red cabbage
- 2 tbsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition.
- Large nonstick skillet
Preheat the oven to 350°F to warm the tortillas. Slice tempeh into thin strips, about ¼ inch thick. Peel and thinly slice the onion. Peel and mince the ginger. Mince the garlic.
Thinly slice the cucumber. In a medium bowl, combine the sliced cucumber, just half the yogurt, and just a pinch of garam masala. Season with a pinch of salt and gently toss to combine. Place the yogurt cucumbers in the refrigerator until you’re ready to serve.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once it’s hot, add the sliced tempeh and cook until well-browned and crispy, about 3 to 4 minutes per side. Season tempeh with salt and pepper and transfer to a plate.
Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add the sliced onions, minced ginger, minced garlic, and a pinch of salt and cook until fragrant, about 2 to 3 minutes. Add the Indian spice blend and remaining garam masala and cook until the onions are softened, about 3 to 5 minutes.
To the skillet, add the remaining yogurt, tomato paste, just 1 tbsp mango chutney, and 1 cup water. Bring masala sauce to a boil, reduce heat to low, and cook until the sauce has thickened, about 3 to 4 minutes. Taste and season the sauce with salt, return the crispy tempeh to the skillet and toss to combine. Cook until heated through, about 2 to 3 minutes.
Wrap the whole wheat tortillas in foil and place in the oven until warm, about 2 to 3 minutes. Lay the warm tortillas out on plates and top with the yogurt cucumbers, tempeh tikka masala, red cabbage, and dollop with remaining mango chutney. Bon Appétit!