Peanut Tempeh Tacos with Carrot-Daikon Slaw
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
Asian-inspired tempeh tacos with a refreshingly crisp carrot-daikon slaw and creamy peanut sauce. Naturally vegan, gluten free, weeknight-fast, and undeniably delicious.
  • 1 (8-ounce) block organic tempeh
  • 1 tbsp olive oil
  • 1 tbsp natural creamy peanut butter
  • 2 tbsp water
  • 1 tsp lower sodium tamari (or soy sauce)
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp each sea salt and black pepper
  • 1 cup chopped fresh kale
  • **Carrot-Daikon Slaw**
  • ½ cup thinly sliced/shredded daikon
  • ½ cup shredded carrots
  • 2 tbsp sugar
  • 2 tbsp white vinegar
  • 1 tsp salt
  • ¼ tsp sesame seeds
  • Juice of ½ lime
  • **Peanut Sauce**
  • 2 tbsp natural creamy peanut butter
  • 2 tbsp water
  • 2 tsp sesame oil
  • 1 tsp lower sodium tamari (or soy sauce)
  • 1 tsp coconut sugar
  • Optional toppings: lime juice, cilantro, sesame seeds, chili peppers
  • 8 corn tortillas, toasted according to package instructions.
  1. Begin by making slaw. Bring 6 cups of water to a boil over high heat. Add daikon, carrots, sugar, vinegar and salt. Remove from heat and set aside for 5 minutes. Drain and pat dry. Toss with sesame seeds and lime juice. Set aside.
  2. Grate tempeh against largest hole on a cheese grater box (you will have roughly 2 cups).
  3. Heat oil in a large non-stick skillet over medium heat. Add tempeh; cook until browned, 3-4 minutes. Add peanut butter through salt and pepper. Stir well to combine. Add kale; cook until wilted, stirring often; 2-3 minutes.
  4. Prepare peanut sauce by whisking all ingredients in a small bowl.
  5. Spoon tempeh mixture onto tortilla. Top with slaw and drizzle peanut sauce overtop. Add optional toppings (cilantro, lime juice, etc.), if desired.
Recipe by Dishing Out Health at