During the winter months I am all about curries. I just love how bright and flavorful they are, and nothing beats a steaming hot bowl of something delicious when you get home and are looking to warm up from the inside out! While a big, comforting bowl of my Thai Red Coconut Curry with Crispy Baked Tofu & Vegetables really never gets old, I always want tacos. Literally, always. So! Enter the most amazing marriage of two of my favorite things:
Curry-Glazed Tempeh Tacos with Avocado Crema
Vegan // Serves 2, with extra tempeh leftover for tomorrow's lunch!
- 2 Large or 4 Small Sprouted Grain Tortillas
- 1 Cup Black or Forbidden Rice, cooked (notes in step 4 below)
- 1 Package Organic Tempeh (I love Lightlife brand)
- 1/3 Cup Mango Chutney (eventually I will post a recipe for one, but we had Sukki's brand on hand, and it went perfectly! We bought it at Whole Foods Market)
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Coconut Oil
- 1 Garlic Clove, minced
- 1/2 Yellow Onion, thinly sliced
- 1 Red Pepper, chopped
- 1/2 to 1-Inch Knob of Ginger, minced
- 1 Tablespoon Thai Red Curry Paste
- 1/2 Can Organic Full-Fat Coconut Milk
- 1/4 Cup Organic Vegetable Broth
- 1 Tablespoon Soy Sauce (I use Nama Shoyu)
- 1 Teaspoon Rice Vinegar
- 2 Teaspoons Sriracha Chili Sauce
- Spices: Curry Powder, (1+ Teaspoons), Turmeric (~1/2 Teaspoon), Smoked Paprika (~1/2 Teaspoon), Sea or Pink Salt (if needed), Pepper (to taste)
- 1 Ripe Avocado
- 1 Handful Cilantro
- Juice from 1 Lime
- Drizzle Olive Oil
- Sea or Pink Salt and Pepper, to taste
1. Prepare the Tempeh Marinade:
- Warm coconut oil in a skillet over medium heat.
- Add onions and garlic. Saute until fragrant and slightly translucent. If the skillet gets dry, add another drizzle of coconut oil. Stir in red pepper and ginger.
- Add curry paste and spices (except salt) to skillet and stir to coat.
- Add coconut milk, vegetable broth, and soy sauce to skillet. Lower heat to medium-low.
- Add rice vinegar and sriracha, stir to combine.
- Taste. Add extra spices, soy sauce, or sriracha sauce to taste, salt if needed. Let simmer for 5-10 minutes on low heat before removing from heat.
- Pour slightly cooled mixture into a high-speed blender and blend until smooth. This is your marinade!
2. Steam Tempeh: Remove tempeh from packaging, slice into desired shapes, and place in a steam tray or colander over a saucepan with an inch or two of boiling water. Steam for a few minutes, flip, and steam for another few minutes. Steam for approximately 10 minutes.
3. Marinate Tempeh: Remove tempeh from steam tray and place with prepared marinade. You can place it in the original (cooled) skillet to save a dish, or add everything to a casserole dish or Tupperware container to marinate, ensuring that the tempeh is completely covered. Let marinate for as little as :30 minutes or as long as overnight.
4. Cook Rice: If using black rice (so delicious and JAM PACKED with goodness!), the ratio is 1.5 Cups Water for every 1 Cup Rice. Make sure you rinse the rice well before adding it to the water and bringing it to a boil. Lower heat to simmer, cover, and cook 20-25 minutes, or until water is absorbed. Fluff with a fork, remove from heat, and let stand for 5 more minutes.
5. Prepare Crema: simply combine all crema ingredients in a blender or food processor and blend to combine. If you like cilantro, add a lot! If it is too thick to blend, simply add a little more olive oil.
6. Cook Tempeh: Warm coconut oil in a skillet over medium heat. Add marinated tempeh to skillet and cook for ~5 minutes (you're looking for a nice, crisp, golden color with some dark searing on the edges) before flipping and doing the same on the other side. Feel free to add extra marinade if desired.
7. Assemble! Warm tortillas in the oven and make nice, even lines (so you get a little of everything in every bite) of the rice, tempeh (2-3 pieces), avocado crema, and mango chutney. You can also drizzle extra sriracha and/or add cilantro leaves for a garnish. Enjoy!