Smoky Tempeh Tostadas with Mango Cabbage Slaw

By Emily Eats

Dinner • Lunch • Quick & Easy Meals



  • 1 8-ounce package tempeh, cut into thin chunks

  • 1/4 cup soy sauce or liquid aminos

  • 1 teaspoon chili powder

  • 1/2–1 teaspoon hot sauce (depending on how spicy you want it)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon liquid smoke

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon black pepper

  • 6 corn tortillas

  • Oil for cooking

  • 1 1/2 cups red cabbage, shredded

  • 3/4 cup mango, diced

  • 1/2 cup cilantro, finely minced, plus more for topping

  • 1 tablespoon fresh lime juice

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon agave nectar

  • 1/4 teaspoon salt

  • Additional toppings: cilantro, avocado, salsa, lettuce


  1. Preheat oven to 350°F.

  2. Place the tempeh chunks in a medium bowl.

  3. In a small bowl, add soy sauce, chili powder, hot sauce, cumin, liquid smoke, garlic powder, onion powder, and pepper. Whisk to combine. Pour over tempeh; stir until evenly coated. Set aside for 5-10 minutes.

  4. Place corn tortillas on a baking sheet. Lightly brush with oil. Bake for 10 minutes, until crispy and golden.

  5. In a skillet over medium heat, add the tempeh. Let it cook on on side for 4-5 minutes, until browned. Flip the chunks; cook for another 3-4 minutes.

  6. While the tempeh and tortillas are cooking, add red cabbage, mango, cilantro, lime juice, vinegar, agave, and salt to a medium bowl. Stir to combine.

  7. Scoop the tempeh onto the tortillas, then top with slaw and any other desired toppings.