
BBQ Tempeh Tacos
with Ranch Slaw & Radish Escabeche
Nutrition (per serving)
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INGREDIENTS
- 1 lime, juiced
- 2 tsp turbinado sugar
- 3 radish, trimmed and sliced
- 8 oz tempeh, cut into 1/4-inch thick strips
- 1/4 cup smoky BBQ sauce
- 4 oz coleslaw blend
- 1/4 cup vegan ranch dressing
- 6 yellow corn tortillas
Nutrition (per serving)
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INSTRUCTIONS
Preheat the oven to 400Β°F. Add lime juice, sugar, radish, and β tsp salt to a medium bowl and toss to combine. Set aside the radish escabeche to marinate. (4-serving meal: use ΒΌ tsp salt).
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).
Add coleslaw and ranch dressing to a separate medium bowl and toss to combine.
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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