Tempeh Asada Tacos

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main Course
• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Tags: vegan, tempeh, tacos, grilled, Mexican, carne asada, plant-based, barbecue, summer, high-protein

Nutritional Values

Tempeh is a whole-food, fermented soy protein delivering all essential amino acids alongside gut-friendly probiotics. The marinade is built entirely from fresh citrus, vegetables and herbs with no added sugar. Corn tortillas are naturally gluten-free and lower in calories than flour alternatives. Avocado oil provides heart-healthy monounsaturated fats. The dish is high in plant protein, moderate in complex carbohydrates and free from cholesterol.

Nutrient	Amount	% Daily Value
Calories	450 kcal	--
Total Fat	21 g	--
Saturated Fat	4 g	--
Monounsaturated Fat	6 g	--
Polyunsaturated Fat	9 g	--
Cholesterol	0 mg	--
Sodium	820 mg	--
Total Carbohydrate	42 g	--
Dietary Fiber	4.5 g	--
Total Sugars	4 g	--
Protein	27 g	--

Tempeh Asada Tacos

A fully plant-based take on Over The Fire Cooking's grilled carne asada, swapping flank steak for tempeh. Steamed first to open up the bean cake and cut through bitterness, then soaked for just one to two hours in the classic carne asada marinade — amber beer, citrus, white vinegar, coriander, cumin, garlic and jalapeño — and finished over a screaming-hot grill for real char and grill bars. Sliced into strips and served in warm corn tortillas with lime, chopped onion and fresh coriander, it delivers everything the original promises.

Ingredients
[ ] 3 x 225g blocks tempeh
[ ] 330ml amber beer (ensure vegan-friendly)
[ ] 60ml white vinegar
[ ] 150ml fresh orange juice (about 2 navel oranges)
[ ] 90ml fresh lime juice (about 3 limes)
[ ] 1 white onion, quartered (plus extra finely chopped white onion to serve)
[ ] 1 large handful fresh coriander, stems and leaves (plus extra leaves to serve)
[ ] 6 garlic cloves
[ ] 2 jalapeños, stemmed
[ ] 2 tsp ground cumin
[ ] 2 tsp ground coriander
[ ] 2 tsp sea salt
[ ] 1 tsp freshly ground black pepper
[ ] 3 tbsp avocado oil
[ ] 12 corn tortillas
[ ] 2 limes, cut into wedges

Instructions
[ ] 1. Cut each block of tempeh into 1cm-thick slabs. Arrange in a steamer basket over boiling water, cover, and steam for 10 minutes. Transfer to a wire rack and leave to cool completely.
[ ] 2. Combine the amber beer, white vinegar, orange juice, lime juice, quartered white onion, fresh coriander (stems and leaves), garlic cloves, jalapeños, ground cumin, ground coriander, sea salt, and black pepper in a blender. Blitz until completely smooth.
[ ] 3. Pour roughly one-third of the blended marinade (about 200ml) into a separate bowl or jar and set aside for basting and serving. Do not return it to the marinade that will contact the tempeh.
[ ] 4. Place the cooled tempeh slabs in a shallow dish or zip-lock bag. Pour the remaining two-thirds of the marinade over them and turn to coat. Marinate for 1–2 hours at room temperature or in the fridge — no longer.
[ ] 5. Heat a charcoal or gas grill to high for direct, intense heat. Brush the grates clean and oil them lightly.
[ ] 6. Remove the tempeh slabs from the marinade, shaking off any excess, and discard the used marinade. Brush each slab with avocado oil on both sides.
[ ] 7. Lay the tempeh onto the hot grill and cook for 3–4 minutes per side over direct high heat, brushing with the reserved marinade once or twice per side. Cook until deep char marks form, the exterior is visibly charred, and the edges are slightly crisped.
[ ] 8. Transfer the grilled tempeh to a board and leave to rest for 2–3 minutes. Slice across the grain into strips.
[ ] 9. Lay the corn tortillas directly on the grill grates for 30–60 seconds per side until lightly charred and pliable.
[ ] 10. Load each tortilla with tempeh strips, top with finely chopped white onion and fresh coriander leaves, and serve with lime wedges and the reserved marinade as a drizzling sauce on the side.

https://www.cuisinesavvy.com/recipe/tempeh-asada-tacos