Tempeh “Fish” Tacos

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Tempeh "Fish" Tacos

These are the best "fish" tacos in the world!

Ingredients

Marinade

• 2 (8 oz) package Tootie's Tempeh
• 1 Tbsp miso
• 2 Tbsp apple cider vinegar or rice vinegar
• 1 1/2 tsp tamari
• 1 Tbsp mirin
• 1 cup vegetable stock
• 1 Tbsp nutritional yeast
• 1 sheet of nori, finely chopped
• Salt and pepper to taste

Beer Batter

• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all purpose flour
• 1 Tbsp garlic powder
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 2 tsp seasoned salt
• 2 Tbsp cold water
• 1 1/3 cups beer

Instructions

1. In a small bowl, combine the marinade ingredients and whisk together.
2. Place whole tempeh cakes in a ziplock bag or bowl and pour marinade over. Close/cover and let the tempeh amrinate for at least 3 hours. Overnight is best if possible.
3. Add oil to a large, heavy bottomed pot or deep fryer til it's about 2-3 inches deep. Heat oil to 375℉.
4. To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Gradually whisk in the beer and water until the batter forms and is no longer lumpy.
5. Quickly dip the tempeh "fish" one piece at a time into the batter, then place in the hot oil. Cook for 3-4 minutes, or until a nice golden brown.
6. Assemble the tacos with your favorite corn tortillas. Garnish with your favorite slaw and tartar sauce. (Pictured here is a kale slaw with mango and pineapple and topped with a zesty tartar sauce). Enjoy!

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