Mango Peanut Tempeh Tacos Recipe

Tempeh: A fermented soy product that has a firm texture and a slightly nutty flavor. It's a great source of protein and can be found in the refrigerated section of health food stores or larger supermarkets.

Mango: A sweet and juicy tropical fruit that adds a burst of flavor and color to the tacos.

Peanuts: Crushed peanuts add a crunchy texture and a nutty taste that complements the other ingredients.

Taco shells: Crisp shells that hold all the delicious fillings together. You can use either hard or soft taco shells based on your preference.

Red cabbage: Shredded red cabbage adds a vibrant color and a crunchy texture to the tacos.

Olive oil: Used for cooking the tempeh, it adds a subtle flavor and helps achieve a golden brown color.

Salt: Enhances the flavors of the tempeh and other ingredients.

Black pepper: Adds a hint of spice and depth to the tempeh.

When cooking tempeh, ensure you cut it into uniform strips for even cooking. To enhance its flavor, consider marinating the tempeh in a mixture of soy sauce, lime juice, and a touch of maple syrup for at least 30 minutes before cooking. This will infuse the tempeh with a deeper, more complex taste that pairs beautifully with the mango and peanuts.

• tempeh - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good alternative to tempeh.

• diced mango - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor that complements the dish.

• crushed peanuts - Substitute with crushed cashews: Cashews offer a similar crunch and nutty flavor, making them a suitable replacement for peanuts.

• taco shells - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free alternative to traditional taco shells.

• shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and can be used interchangeably with red cabbage.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good substitute for olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, making it a suitable alternative to black pepper.

• Allow the tempeh to cool completely before storing. This prevents condensation, which can make the tacos soggy.
• Store the tempeh strips, mango-peanut-cabbage mixture, and taco shells separately to maintain their textures.
• Place the tempeh strips in an airtight container and refrigerate for up to 3 days.
• Store the mango-peanut-cabbage mixture in a separate airtight container in the refrigerator for up to 2 days.
• Keep the taco shells in their original packaging or a resealable plastic bag at room temperature to prevent them from becoming stale.
• For longer storage, freeze the tempeh strips by placing them in a single layer on a baking sheet and freezing until solid. Then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months.
• To freeze the mango-peanut-cabbage mixture, spread it on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe container or bag. It can be frozen for up to 1 month.
• When ready to use, thaw the tempeh strips and mango-peanut-cabbage mixture in the refrigerator overnight.
• Reheat the tempeh strips in a skillet over medium heat until warmed through, about 3-5 minutes.
• Assemble the tacos just before serving to ensure they remain fresh and crispy.

• Preheat your oven to 350°F (175°C). Place the assembled tacos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the taco shells from getting too crispy. Heat for about 10-15 minutes or until the tempeh is warmed through.

• For a quicker method, use a microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel to keep the taco shells from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you prefer a stovetop method, you can reheat the tempeh separately in a skillet over medium heat until warmed through, about 3-5 minutes. Then, warm the taco shells in another skillet for about 1 minute on each side. Reassemble the tacos with the mango-peanut-cabbage mixture.

• For an air fryer option, preheat the air fryer to 320°F (160°C). Place the tacos in the basket in a single layer and heat for about 3-5 minutes, checking frequently to avoid over-crisping the taco shells.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the tacos on the rack or a baking sheet and heat for 10-12 minutes, or until the tempeh is warmed through and the taco shells are slightly crispy.

• Skillet: A flat-bottomed pan used for cooking the tempeh strips until they are golden brown.

• Mixing bowl: A large bowl used to combine the diced mango, crushed peanuts, and shredded red cabbage.

• Spatula: A tool used to flip and stir the tempeh strips in the skillet.

• Measuring cup: Used to measure out the diced mango and shredded red cabbage accurately.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper.

• Knife: Used to cut the tempeh into strips and dice the mango.

• Cutting board: A surface used for cutting the tempeh and mango.

• Microwave: An appliance used to warm the taco shells if not using a skillet.

• Tongs: Used to handle the tempeh strips while cooking and assembling the tacos.

• Serving plate: A plate used to serve the assembled tacos.

Prepare ingredients in advance: Dice the mango, crush the peanuts, and shred the red cabbage ahead of time to streamline the cooking process.

Use pre-cooked tempeh: Opt for pre-cooked tempeh to reduce cooking time. Simply heat it in the skillet until warmed through.

Multi-task: While the tempeh is cooking, warm the taco shells in the microwave or another skillet to save time.

Batch cook: Double the recipe and store extra tempeh strips and mango-peanut-cabbage mixture for quick assembly later in the week.