Gochujang Tempeh Tacos

Serves: to share
Prep: 25 mins

Spicy, sticky, crunchy and totally addictive.
These gochujang tempeh tacos are the perfect January recipe if you’re trying something new and swapping chicken or other proteins for plant-based alternatives — big flavour, zero compromise - says Veggie Food Joe.

Made with Marigold Tempeh, coated in a rich, sticky gochujang glaze that delivers deep umami flavour. With creamy gochujang mayo and quick-pickled veg… honestly, you won’t miss the meat.

What you’ll need:

Tacos:

• 6 mini tortilla wraps

• 1/2 Chinese leaf shredded

• 170g Marigold Tempeh

  Tempeh glaze:

• 1 tbsp gochujang

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp maple syrup

• 1 tbsp sesame oil
  
  Gochujang mayonnaise:

• 4 tbsp plant based mayonnaise

• 1/2 - 1 tbsp gochujang (depending how spicy you want it)
  
  Pickled vegetables:

• 1 carrot

• 2 baby cucumbers

• 10 radishes

• Pinch of salt

• 1 tsp rice vinegar

• 1 tsp sesame oil

• Small amount of grated garlic

How to do it:

1. Tempeh: cut tempeh into small pieces. Simmer all glaze ingredients in a saucepan for 1–2 minutes until thickened, then toss in the tempeh until fully coated. Set aside.

2. Pickled veg: finely slice carrot, cucumbers and radishes. Mix with salt, rice vinegar, sesame oil and grated garlic. Set aside.

3. Sauce + prep: mix mayonnaise with gochujang. Finely shred the Chinese leaf.

4. Assemble: grill tortillas on both sides. Spread gochujang mayo, add cabbage, pickled veg and tempeh. Finish with sesame seeds, spring onion and chilli.

This recipe is made by Veggie Food Joe in collaboration with Marigold Health Foods. Thank you Joe😊

Products used: