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BBQ Tempeh Tacos with Ranch Slaw & Radish Escabeche
2 or 4 Serving Dinner

BBQ Tempeh Tacos

with Ranch Slaw & Radish Escabeche

Tags: High-Protein Nut-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
670
FAT
31g
CARBOHYDRATES
70g
PROTEIN
34g

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INGREDIENTS

  1. 1 lime, juiced
  2. 2 tsp turbinado sugar
  3. 3 radishes, trimmed and sliced
  4. 8 oz tempeh, sliced into ¼-inch thick strips
  5. 1/4 cup smoky BBQ sauce
  6. 4 oz coleslaw blend
  7. 1/4 cup vegan ranch dressing
  8. 6 corn tortillas
  9. 2 tsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
670
FAT
31g
CARBOHYDRATES
70g
PROTEIN
34g

Get Recipes Delivered

INSTRUCTIONS

1
Make the radish escabeche

Preheat the oven to 400°F. Add lime juice, sugar, radish, and ⅛ tsp salt to a medium bowl and toss to combine. Set aside the radish escabeche to marinate. (4-serving meal: use ¼ tsp salt).

2
Bake BBQ tempeh

Add tempeh and BBQ sauce to a medium bowl and toss to coat. Remove tempeh from the bowl, gently shake to remove excess sauce, and transfer to a foil-lined baking sheet. Drizzle with 2 tsp olive oil and bake until crispy, 20 to 22 minutes, flipping halfway through. Reserve remaining sauce and leave oven on for step 4. (4-serving meal: use 4 tsp olive oil).

3
Prepare the ranch slaw

Add coleslaw and ranch dressing to a separate medium bowl and toss to combine.

4
Warm tortillas and finish

Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Lay warmed tortillas on a clean work surface. Top each with BBQ tempeh and drizzle with reserved BBQ sauce. Add ranch slaw and top with radish escabeche. Tuck in!

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