Brazilian Tempeh Tacos with Avocado Quinoa Salad
Tempeh is spiced Brazilian-style with notes of cinnamon, ginger, and paprika. For even more flavor we added a lime-cilantro slaw for garnish and a quinoa salad with avocado, fresh oranges, and pumpkin seeds.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Cabbage, green
12 6 oz
Carrots, rainbow mix
6 3 oz
Cilantro (Organic)
.5 0.25 oz
Avocado
2 1 Whole
Orange
2 1 Whole
Protein & more
Corn tortillas
1 0.5 Package
Quinoa
1 0.5 cup
Vegan sour cream
2 1 oz
Pumpkin seeds
1 0.5 oz
Tempeh
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Ground ginger
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Allspice
1/2 0.25 teaspoon
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Lime vinaigrette, vegan
Olive oil
6 3 tablespoon
Lime juice
2 1 tablespoon
Dijon mustard
1/2 0.25 teaspoon
Minced Garlic
1 0.5 Clove
Agave
1 0.5 teaspoon
Cumin powder
1/8 0.065 teaspoon
Prep ahead (optional)
a. Cut avocado in half lengthwise, remove pit, cut slices, spoon out slices. b. Thinly slice cabbage. c. Divide onion into two portions. Thinly slice one portion; ¼” dice the other. d. Peel carrots into ribbons or grate. e. Cut orange into segments. f. Mince cilantro.
Instructions
1
Cook quinoa:
a. Heat 2 tsp olive oil in a medium saucepan over medium-high heat. Add quinoa. Stir to combine and toast quinoa, 1 minute.
b. Add 1½ cups water (¾ cup for 2-person portion). Cover and bring to a boil. Immediately reduce heat to medium; cook, covered, until tender, 15 minutes. Transfer to a bowl to cool down more quickly.
2
Make slaw:
a. In a large bowl, add half of red onion (thinly slice), green cabbage (thinly slice), rainbow carrots (peel into ribbons or grate), and ½ tsp salt.
b. Toss to combine; set aside.
3
Cook tempeh:
a. In a large sauté pan over high heat, add pumpkin seeds. Toast until fragrant and slightly golden, about 1-2 minutes. Watch closely and stir or move pan constantly for even browning. Remove from pan and set aside.
b. Slice tempeh into ½”-thick pieces. Season with Brazilian spice mix and ½ tsp salt.
c. In the same sauté pan over medium-high heat, add 1 tbsp olive oil. Add tempeh; cook until caramelized and cooked through, about 2-3 minutes each side.
4
Assemble quinoa salad:
a. Add orange segments, pumpkin seeds, half of cilantro (mince), and remaining red onion (¼” dice) to the cooked quinoa; toss to combine.
5
5. Serve:
a. Drain water from slaw mix. Add remaining cilantro (mince) and lime vinaigrette. Toss to coat.
b. Add tempeh to warm corn tortilla. Top with slaw and a dollop of vegan sour cream.
c. Divide quinoa among plates. Garnish with avocado (cut in half lengthwise, remove pit, slice, spoon out slices). Enjoy!
Chef's notes
In a pinch, you can warm corn tortillas in the microwave, but to coax out the most flavor we recommend warming them in a sauté pan over high heat with just a thin layer of oil in the pan. Add one tortilla at a time, warm one side, about 15-30 seconds, and flip to the other side. Keep them wrapped in foil or in a tortilla holder to stay warm at the table.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX