Thai Tempeh Tacos with Sweet Potatoes and Pickled Cabbage
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
Quick-pickled Cabbage (optional)
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • ~3/4# purple cabbage (about ½ a medium head)
Roasted Sweet Potatoes and Tempeh
  • 2 large sweet potatoes
  • 2 block of tempeh
  • Canola oil or olive oil
  • Salt and pepper
Peanut Sauce
  • 6 tablespoons peanut butter
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon honey
  • 8 corn tortillas
Optional Toppings
  • Lime wedges
  • Crushed peanuts
  • Cilantro
  • Green onions
  • Crushed red pepper
  1. Optional Quick-pickled Cabbage: combine all ingredients except cabbage in a saucepan and heat until liquid begins to simmer. Thinly slice cabbage and place in a bowl. Pour hot liquid over shredded cabbage and refrigerate for several hours or overnight.
  2. Preheat oven to 450F. Dice sweet potatoes and tempeh into bite-sized pieces. Toss with a drizzle of oil. salt and pepper. Roast for 25 minutes or until they begin to brown.
  3. Combine sauce ingredients and microwave for 30 seconds. Stir mixture until a smooth sauce forms, adding water a tablespoon at a time until it reaches a thin, potable consistency.
  4. In a large bowl, toss roasted sweet potatoes and tempeh with the peanut sauce.
  5. Pile tempeh-sweet potato mixture into tortillas and top with Quick-pickled Cabbage and other optional ingredients.
Nutrition Information
Serving size: 1 taco Calories: 294 Fat: 15g Saturated fat: 3g Carbohydrates: 27g Fiber: 3g Protein: 17g
Recipe by Plant Eaters' Manifesto at