Spicy Mushroom Tacos With Crispy TempehRecipe By: Emma Knight with Hana James, Deeva Green and Lee Reitelman
Try this recipe for Spicy Mushroom Tacos With Crispy Tempeh from The Greenhouse Cookbook.
Here we marinate the tempeh in a mix of tamari, Bragg’s Liquid Aminos and miso paste. In both the tempeh marinade and the umami sauce, you can use light or dark miso; we prefer light because it’s sweeter. We like to serve these tacos with a slice of avocado and a generous smear of umami spicy sauce, which we use as an all-purpose condiment.
Umami Spicy Sauce
- 2 tbsp light miso paste
- 2 tbsp red curry paste
- 4 tsp tamari
- 1 tsp virgin olive oil
- 2 tsp sesame oil
- 2 tsp hot chili flakes
- 3 tsp freshly squeezed lemon juice
- 3 tbsp tamari (see pro tip)
- 3 tbsp Bragg’s Liquid Aminos (see pro tip)
- 1 tbsp light miso paste
- 3 tbsp filtered water
- One 8-ounce package tempeh, cut into 1⁄2-inch-thick strips
- Coconut oil for baking sheet
- 1 tsp virgin olive oil
- 1 bunch green onions, finely chopped (approximately 2 cups)
- 2 cloves garlic, minced
- 1⁄2 tsp finely grated fresh ginger
- 3 medium-large portobello mushrooms, stems removed, rubbed clean, thinly sliced
- 1 tsp Bragg’s Liquid Aminos
- 12 small soft-shelled tortillas (use corn tortilla if gluten-free is required)
- 1/2 cup finely chopped purple cabbage, for garnish
- 1 ripe avocado, sliced into thin wedges, for garnish
- 6 radishes, thinly sliced into rounds or matchsticks, for garnish
- 1/2 bunch cilantro, coarsely chopped, for garnish
- 1 tbsp sesame seeds, for garnish
- 1 cup enoki mushrooms, rinsed and ends chopped off, for garnish
- Juice of 3 limes
- To make the umami spicy sauce, combine the miso, curry paste, tamari, olive oil, sesame oil, chili flakes, and lemon juice in a small bowl and whisk thoroughly. Set aside.
- Preheat the oven to 425°F.
- To make the tempeh marinade, combine the tamari, Bragg’s, miso and water in a bowl big enough to accommodate the tempeh. Whisk vigorously until the miso has broken down and is evenly distributed. Gently coat each strip of the tempeh and marinate at room temperature for 20 minutes (minimum 10 minutes).
- Grease a baking sheet with coconut oil. Place the marinated tempeh on the baking sheet, making sure to leave space between each slice.
- Place the baking sheet in the oven. After 15 minutes, check the color. If the bottoms are already dark brown and crispy-looking, turn each one over and let them bake for another
15 minutes. If the bottom is not yet dark brown and crispy, leave the tempeh on the tray on the same side for another 5 minutes, then check again and turn over. Tempeh is finished when both sides are brown and crispy, a total cooking time of about 30 minutes.
- While the tempeh is cooking, prepare the taco filling by heating 1 teaspoon olive oil in a hot pan or wok over medium heat. Add three-quarters of the green onions and the garlic and ginger and sauté for 5 minutes, until the onions have softened. Stir often. Add the mushrooms to the pan with the Bragg’s. Cook off the liquid, about 5 minutes. Mushrooms should brown slightly.
- Prepare each taco by smearing about 1 tablespoon unami sauce on each tortilla. Place a strip of tempeh down the middle, then add several mushroom slices, some grated cabbage, a slice of avocado, some sliced radishes, a pinch of chopped cilantro, a sprinkle of sesame seeds, a few raw enoki mushrooms and some copped raw green onions. Squeeze some lime juice overtop and serve immediately.
Pro Tip: Tamari is a category of Japanese soy sauce made with little to no wheat. Look for a gluten-free label if you are gluten intolerant. Bragg’s Liquid Aminos is a liquid protein concentrate derived from soybeans. It is an excellent alternative (or addition) to tamari or soy sauce.