I love making all sorts of tacos and have been wanting to make baja tempeh tacos for some time now. It is an old favorite. You batter and fry tempeh and top with baja style toppings. You can also use drained tofu strips. The key ingredient is the white sauce, so don’t skimp on it!

1 package tempeh (I get it from Whole Foods)
2-3 tablespoons mayo (full fat! the other just will not taste right)
2-3 tablespoons sour cream
1/2 cup milk
1/4 head of cabbage thinly sliced
1/2 cup cilantro chopped
Sharp or extra sharp cheddar cheese cut into slices (thick enough so that you can taste the cheddar, not shredded)
1 avocado sliced and salted (optional, great if you have an avocado around!)
1/2 cup flour
Salt
Beer or water enough to make a batter
Oil for frying
8 corn tortillas
Olive oil cooking spray
Salsa (store bought or homemade)
Lime

1. Cut tempeh into strips (I like flat long strips roughly 1/8″ x 1″ x 3″)
2. Boil tempeh in water and salt for 10-15 minute to remove the fermented taste.
3. Meanwhile mix your white sauce: mayo, sour cream, and milk (I use a little jar and shake it real good).
4. Prep your cabbage, cilantro, cheddar cheese, and avocado.
5. Mix flour, salt, and beer or water to make a batter.
6. Drain tempeh and coat with batter.
7. Heat oil to medium high and cook battered tempeh until both sides are golden brown.
8. Lightly spray tortillas with olive oil cooking spray and toast them over a gas burner flipping constantly until they become a little stiff and browned on the edges (they will be cold brittle, then soft, then they will firm up).
9. Make your tacos: Top a tortilla with a piece of tempeh, cabbage, cilantro, cheddar, avocado, white sauce (lots!) salsa, and lime.