Tempeh Tikka Masala Tacos

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!