Try these BBQ Tempeh Tacos to level up your next taco Tuesday. These plant-based tacos don't lack on flavour - the BBQ tempeh brings a traditional smoky taste, and the coleslaw and avocado add a layer of creamy goodness!
Recipe by Sari Diskin, find her on Instagram at: @eatwellwithsari
- 1 Package of Tempeh
- 1 C of Coleslaw, prepared at home or pre-made (Mother Raw Ranch Dip makes a great coleslaw dressing)
- ½ C Mother Raw Original BBQ Sauce
- 1 Tbsp avocado oil
- Tortillas of Choice (corn or flour, both work)
- ½ C Plant Based “Cheddar” Shreds
- 1 Avocado
- French Lime Wedges (optional)
- Hot Sauce (optional)
Prepare coleslaw as desired or use prepared coleslaw. Prepare BBQ tempeh: cut slab of tempeh into long ½ inch thick pieces and coat generously in Mother Raw BBQ Sauce. Heat cast iron on medium high with 1 tbsp of avocado oil. Place coated tempeh strips into the hot skillet and cook for 4-6 minutes on each side until crispy. Pro Tip: Use a grill style cast iron with the ridges if you want to get some grill marks! Prepare tortillas while the tempeh is cooking. Heat up Tortillas on a cookie sheet in the oven on 350 for 3-5 minutes. Alternatively, you can heat them up in the microwave, or enjoy them room temperature. Slice 1 avocado and set aside.
Once the tempeh is ready, you can assemble the tacos. Start with the coleslaw, then add the BBQ tempeh strips, avocado and “cheese”. You can drizzle some extra Mother Raw BBQ sauce if you want more! Option to squeeze fresh lime juice and hot sauce on top.