03/31/2025Main courses - Pizzas, tarts and quiches - Tofu, legumes and seitan

Tempeh and Air-Fried Cauliflower Tacos

Name: Tempeh and Air-Fried Cauliflower Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 1 Cauliflower; 3 tbsp toasted sesame oil; 4 tbsp soy sauce or tamari; 10 g nutritional yeast; 200 g tempeh; 125 mL vegan mayonnaise; 2 tbsp sriracha sauce; 3 stalk kale; 1 tbsp balsamic vinegar; 8 small tacos tortillas

Autumn / Winter Oven-free Blender-free

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 20 min

This was so good 😍 I cooked everything in the air fryer to give you a convenient recipe using this appliance, but of course, you can make it in the oven too—it’ll just take a little longer.

For these tacos, I made my own spelt wraps! I’m trying to eat less white flour at the moment to see how it affects my inflammatory symptoms, but you can easily use store-bought wheat or corn tortillas. Let me know if you’d be interested in my spelt wrap recipe!

As for the toppings: tender yet crispy air-fried cauliflower, tempeh, kale, and a sriracha mayo sauce 😍 It’s the ultimate lazy meal—quick, vegan, and all you have to do is throw everything in the air fryer and forget about it!

Servings

Ingredients

Cups

-Cauliflower 1
-toasted sesame oil 3 (tbsp)
-soy sauce or tamari 4 (tbsp)
-nutritional yeast 10 (g)
-tempeh 200 (g)
-vegan mayonnaise 125 (mL)
-sriracha sauce 2 (tbsp)
-kale 3 (stalk)
-balsamic vinegar 1 (tbsp)
-small tacos tortillas 8

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Steps

Separate the cauliflower into small florets. Place them in the air fryer basket (or on a baking sheet if using the oven) and season with about half of the toasted sesame oil and soy sauce, along with all the nutritional yeast. Cook for 12 minutes at 205°C (400°F) (or 20 minutes in the oven).
Cut the tempeh into strips and place them in a shallow dish. Pour in the remaining toasted sesame oil and soy sauce, making sure to coat the strips well so they absorb all the marinade.
Add the tempeh to the air fryer and cook for an additional 8 minutes (or 10-15 minutes in the oven).
Meanwhile, prepare the sauce by mixing the mayonnaise and sriracha. Also, prep the kale by tearing the leaves into small pieces and massaging them to soften. Season with balsamic vinegar and a pinch of salt.
Warm up the taco tortillas and fill them with sauce, cauliflower, tempeh, and kale!