Ingredients

• 1 8-ounce package tempeh, cut into thin chunks
• 1 teaspoon chili powder
• ¼ cup soy sauce
• 1/2–1 teaspoon hot sauce (depending on how spicy you want it)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 6 corn tortillas
• Oil for cooking
• 1 1/2 cups red cabbage, shredded
• 3/4 cup mango, diced
• 1 tablespoon fresh lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon honey
• 1/4 teaspoon salt

Instructions

1. In a small bowl, add soy sauce, chili powder, hot sauce, cumin, garlic powder, onion powder, and pepper. Whisk to combine. Pour over diced tempeh; stir until evenly coated. Set aside for 5-10 minutes.
2. Place corn tortillas on a baking sheet. Lightly brush with oil. Bake for 10 minutes, until crispy and golden.  Alternatively, you can heat them in a dry frying pan which is what we do.
3. In a frying pan over medium heat, add the tempeh mix and cook for 4-5 minutes, until browned. Flip the chunks; cook for another 3-4 minutes.
4. While the tempeh and tortillas are cooking, add red cabbage, mango, cilantro, lime juice, vinegar, agave, and salt to a medium bowl. Stir to combine.
5. Scoop the tempeh onto the tortillas, then top with slaw and any other desired toppings.