Taco Tuesday
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September 21, 2016
Korean BBQ Tempeh Tacos
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Taco Tuesday is here! These tacos are a play on a food truck favorite. Korean BBQ tacos are cool right now (and delicious), so I figured I’d make a whole food plant based version to increase my overall coolness. When I asked my official food taste tester what I should say about these to convince you to try tempeh he said, “Just tell them to make this, it’s awesome.” So, just make these tacos, they are awesome. Did that convince you?
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Tempeh…
What is tempeh? Tempeh is cooked whole soy beans (and sometimes grains such as millet, wheat, quinoa, etc depending on what kind you buy…I like the kind with grains myself) that are then fermented and packed together so that it forms a loaf. Sounds appetizing right? Well remember that there are lots of tasty fermented foods: kimchi, sauerkraut, some pickles, soy sauce, and beer. If you have been following any recent food news you have also seen that fermented foods are trendy right now too. They have been around for ages, but recently regained popularity for their good bacteria. Your gut (basically your mouth all the way down to your rectum) is loaded with bacteria. The greater the amount and variety of bacteria that you have in your gut, the better you will digest food and the stronger your immune system is. When you eat fermented foods they deposit these good bacteria aka probiotics throughout your gut. Got it?
Also, just in case you are still nervous about soy here is Dr. Andrew Weil, one of the leading integrative medicine docs in the US, with his take on soy. Spoiler alert: he says healthy. The video is 5 minutes, educate yourself!
OK are your ready to cook now?
Happy Taco Tuesday!
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Happy eating and best health,
Dr. G
Taco Tuesday #5 – Korean BBQ Tempeh Tacos
October 7, 2015
Category
Taco Tuesday
Once you have all of the taco components made, go ahead and put your tacos together and enjoy!
Ingredients
- Whole wheat tortillas
- Cilantro for serving
- Sesame seeds for serving
For the Tempeh:
- 1 tempeh loaf
- Korean BBQ sauce thinned with water (store bought or google a recipe)
For the Slaw:
- 3 cups of shredded cabbage and carrots
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- juice of 1 lime
- 2 teaspoons honey
- salt to taste
For the Creamy Tahini Sauce:
- 2 tablespoons for tahini paste or cashew butter
- 1-2 tablespoons of warm water
- juice of 1/2 lime
- zest of a lime
- 2 cloves of garlic
- 1 teaspoon grated ginger
- 1 tablespoon minced red onion or shallot
Instructions
For the Tempeh:
- Cut your tempeh into strips and place in a glass baking dish.
- Thin out your Korean BBQ sauce (a 1/2 cup maybe) with some water and pour over the tempeh. You can leave these in the fridge overnight to marinate, or if you don't have time for that just skip it and cook them right away.
- Cover the tempeh with tin foil and bake for 20 minutes in a 350 degree oven. Then uncover the dish and bake for another 10 minutes.
For the Slaw:
- Whisk together the ingredients for the dressing
- Pour over the cabbage and carrots
- Mix well
- Place in fridge to chill while the tempeh is baking
For the Creamy Tahini Sauce:
- Put the tahini, warm water, lime juice, garlic cloves, and ginger into a blender and blend until smooth.
- Add the water slowly to your desired consistency.
- Transfer the sauce into a bowl and stir in the lime zest and onion/shallots.
- Pop this in the fridge until the tempeh is done.
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