Baja-Style Grilled Tempeh Tacos

I have to say, this was my first attempt at using Tempeh.  I've used other soy proteins in the past but for whatever reason Tempeh was very intimidating for me.  It is made from soybeans but has a higher protein, dietary fiber and vitamin content.  When it is cooked/sliced it looks like it has rice in it but that is the soybeans that are left intact during the fermentation process.  These tacos were soo good and we will definitely be making these again.  I personally suggest making a double batch right off of the bat because you

WILL want leftovers of these bad boys!  Marcus actually said Tempeh is now his favorite as far as soy proteins go!  Whooo Hooo!!  AND my mom was here for dinner and am glad to announce that it was her first time having avocado, tempeh and a Green Monster all in one night!  She said she LOVED them!  I am smiling ear to ear!

Baja-Style Grilled Tempeh Tacos

adapted by Veganomican

Taco Slaw:

3 heaping cups finely shredded purple cabbage

1 carrot, shredded finely

1/4 cup apple cider vinegar

2 pickled jalapenos, diced finely, seeds removed

1 teaspoon

pinch of black pepper

Lime Crema Sauce:

3/4 cup plain soy yogurt

3 tablespoons lime juice

2 tablespoons olive oil

1/3 cup lightly packed cilantro leaves

1/2 teaspoon salt

4 ounces non dairy, soy "cream cheese"

Chile-Beer Marinade:

3/4 cup beer, pilsner or ale (Mexican preferred)

1/2 teaspoon garlic powder

2 tablespoons peanut oil

2 tablespoons soy sauce

2 tablespoons lime juice

2-3 teaspoons chile powder

1/2 teaspoon ground cumin

1 (8 ounce) package tempeh

12-16 soft, white corn tortillas

 Garnishes:

Fresh tomato

Pickled jalapenos

Hot sauce/salsa

Avocado

Prepare the slaw first:  Mix all the ingredients well in a large glass or plastic bowl; do not use metal.  Cover the top of the container loosely with plastic wrap, press it down on top of the slaw and place in the fridge.  Weigh down the slaw with something heavy like cans of vegetables.  Allow the slaw to press for atleast an hour.  It improves the longer it is allowed to sit.

Make the Lime Crema Sauce:  Blend all the ingredients until creamy and smooth.  Add more salt or  lime juice to taste, if desired.  Pour into an air tight container and chill for 1 hour.

 Make the marinade:  Whisk all the ingredients together and pour into a glass pie plate or casserole dish.

 Prepare the tempeh:   Bring a 2 quart pot of water to a boil.. Slice the tempeh into three pieces lengthwise, then slice each in half horizontally through the middle.  When the water is boiling, add the tempeh, lower the heat and simmer for 10 minutes.  Use tongs to remove the tempeh and then immediately place the pieces in the marinade dish.  Marinate for 1 hour, flipping them every now and again to cover every surface.

 Preheat a greased grill pan (brush with peanut oil or use a high-heat grill spray) over medium-high heat.  Grill each side of the tempeh pieces for 5 minutes.  When each side is almost done, spoon some of the marinade over the tempeh and let it cook for 30 more seconds.  Remove the tempeh from the heat and slice into thin strips.  Wrap up in foil to keep hot while you heat the tortillas.  Place tortillas on the grill pan and heat on both sides, just until pliable.

Assemble tacos:  Tortillas, Tempeh, Lime Crema, slaw and garnishes.  Get ready to devour these!

Helpful hint:  If you do not have fresh garlic available, one clove of garlic is equivelent to 1/4 teaspoon garlic powder.  This recipe originally called for 2 cloves garlic.

Helpful hint #2: Your man will be more willing to try something differant for dinner (cough, tempeh) if you make sure to buy an entire six pack of the beer, that way he can drink the leftovers!  Marcus did not argue one bit!