1. In large skillet, heat oil over medium-high heat. Add tempeh; cook and stir 6 minutes or until lightly browned. Add garlic; cook and stir 1 minute or until fragrant. Add lime juice, paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; cook and stir 2 minutes or until heated through. Makes about 8 cups.
2. In a large nonstick skillet, cook and stir tempeh over medium heat 5 minutes or until heated through.
3. Serve tempeh in tortillas topped with cole slaw and kimchi; drizzle with BBQ sauce and sprinkle with sesame seeds.
- 15 g Total fat
- 4 g Saturated fat
- 0 mg Cholesterol
- 1749 mg Sodium
- 64 g Carbohydrates
- 12 g Fiber
- 18 g Sugars
- 17 g Added sugars
- 29 g Protein
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Nutritional Information
- 15 g Total fat
- 4 g Saturated fat
- 0 mg Cholesterol
- 1749 mg Sodium
- 64 g Carbohydrates
- 12 g Fiber
- 18 g Sugars
- 17 g Added sugars
- 29 g Protein
Directions
1. In large skillet, heat oil over medium-high heat. Add tempeh; cook and stir 6 minutes or until lightly browned. Add garlic; cook and stir 1 minute or until fragrant. Add lime juice, paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; cook and stir 2 minutes or until heated through. Makes about 8 cups.
2. In a large nonstick skillet, cook and stir tempeh over medium heat 5 minutes or until heated through.
3. Serve tempeh in tortillas topped with cole slaw and kimchi; drizzle with BBQ sauce and sprinkle with sesame seeds.