Tempeh Fish Tacos Recipe
By Hot For Food
🔪Prep Time: 40 minutes
👩🍳Cook Time: 15 minutes
1 package tempeh (thawed, if frozen)
1/3 C white wine vinegar
2/3 C water
1 tbsp lemon juice
1 C + 1/2 C all-purpose flour
1/4 C + 1/8 C corn starch
1 tsp baking powder
1 1/4 tsp Old Bay seasoning
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
3/4 tsp sea salt
3/4 tsp ground white pepper (or ground black pepper)
1 1/2 C very cold club soda (or beer of your choice)
3 C vegetable oil, for frying
jalapeño tartar sauce
1 C vegan mayonnaise
8-10 pickled jalapeños, finely chopped
1 tbsp brine from jalapeños
1 C finely chopped kale
2 tsp lime juice
1/2 C finely chopped yellow pepper
1/2 C finely chopped tomato
1 finely chopped green onion
ground black pepper, to taste
1Slice the tempeh into 1 1/2 inch sticks, then cut those pieces in half so you have more of a nugget.
2In a dish, combine white wine vinegar, water, lemon juice, 1/4 teaspoon of old bay seasoning, 1/4 teaspoon of sea salt, and 1/4 teaspoon of white pepper together. Submerge the tempeh in this mixture and let it sit in the fridge for at least 15 minutes.
3Meanwhile, prepare the kale slaw and jalapeño tartar sauce before you get deep frying so you can eat the tempeh “fish” while it’s hot.
4Massage lime juice into finely chopped kale and combine with remaining ingredients in a bowl. For the tartar sauce, stir together vegan mayonnaise, pickled jalapeños, and brine and refrigerate the sauce until ready to serve.
5In a deep pot, heat your oil to 375°F and prepare your flour dredge and the batter.
6In one bowl, combine 1/2 cup all-purpose flour, 1/8 cup corn starch, 1/4 teaspoon of sea salt, and 1/4 teaspoon white pepper together. This is the first dredge for the tempeh sticks.
7In another bowl, combine 1 cup all-purpose flour, 1/4 cup corn starch, 1 teaspoon of baking powder, 1 teaspoon each of paprika and old bay seasoning, garlic powder, onion powder, and 1/4 teaspoon each of sea salt and white pepper. You will add the club soda or beer to this mixture right before frying, so make sure your oil is at the right temperature before you mix this together.
8Take a couple pieces of tempeh from the vinegar marinade and dredge through the flour/corn starch mixture until well coated. Then dunk into the batter and get it well coated.
9Gently place these pieces into the hot frying oil and let fry for 3 to 4 minutes until the batter is a deep golden brown colour. Use a slotted spoon to remove the tempeh pieces onto paper towel and continue frying 2 to 3 pieces at a time until they’re all battered and cooked. Don’t over crowd the fryer as the pieces will stick together. To prevent sticking, watch them as they first go into the fryer and keep them apart with the slotted spoon or a fork while frying.
10Assemble tacos on tortillas of your choice and serve immediately. The tempeh fish sticks are even good on their own with the tartar sauce and slaw, too!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.