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
Preheat oven to 350°F.
Place the tempeh chunks in a medium bowl.
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.
Place corn tortillas on a baking sheet. Lightly brush with oil. Bake for 10 minutes, until crispy and golden.
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.
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.
Scoop the tempeh onto the tortillas, then top with slaw and any other desired toppings.