Tempeh Tikka Masala Tacos with Yogurt Cucumbers & Mango Chutney

Tempeh Tikka Masala Tacos

with Yogurt Cucumbers & Mango Chutney

VIEW WEEKLY MENUS
dinner

Chef's Choice Winter Recipes Fall Recipes Party Foods Quick and Easy High-Protein Leafy Greens Tempeh Appetizer Dinner Indian
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
590
FAT
14g
CARBOHYDRATES
111g
PROTEIN
30g

MAIN INGREDIENTS

  1. 1 package tempeh
  2. 1 onion
  3. Fresh ginger
  4. 4 cloves garlic
  5. 1 cucumber
  6. ¼ cup vegan yogurt
  7. 1 tsp garam masala
  8. 1 tbsp Indian spice blend
  9. 1 tbsp tomato paste
  10. 3 tbsp mango chutney
  11. 8 whole wheat tortillas
  12. 2 oz red cabbage
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not Included
  16. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the tempeh and vegetables
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.
2
Marinate the cucumber
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.
3
Crisp the tempeh
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.
4
Cook the aromatics
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.
5
Make the masala sauce
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.
6
Serve
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!