Crockpot Hawaiian Tempeh Tacos

Switch up taco Tuesday with these Crockpot Hawaiian Tempeh Tacos! Grated tempeh slow cooked in a juicy pineapple jalapeño marinade, then served in charred tortillas with a cilantro lime coleslaw. Perfect for hot summer nights! 

Tempeh vs. Chicken: A Cost Comparison

When it comes to plant-based protein, tempeh is typically the most expensive. At full price, 8 ounces of tempeh can be close to $4, depending on where you shop. Which means if you buy 24 ounces at full price, or three bricks of tempeh, you can pay up to $12.

In this case, ground chicken or turkey would be a cheaper alternative (ground chicken clocks in around $6 per pound at my local Walmart). But if you've downloaded my favorite money saving apps, like Ibotta, and are shopping at the cheapest grocery stores, you can find tempeh for significant discounts year round. 

Ibotta, for instance, almost always offers $2 back on tempeh, immediately lowering the price by 50%, making it cheaper than meat alternatives.

Then, if you shop at cheap grocery stores like Grocery Outlet, you can find tempeh for as low as $0.97 per pound (I have personally bought it at this price multiple times).

Just keep it in the freezer until you're ready to make your favorite tempeh recipes, like these easy vegan tacos, BBQ tempeh, and Smoky Tempeh Bacon!

Ingredients

• Tempeh: A protein-rich meat substitute made from fermented soy beans. I find it has a great meaty texture and slow cooking helps remove any bitterness or overy nutty flavor. Make sure to download Ibotta – they almost always offer $2 cash back on my favorite brand of tempeh, Lightlife.
• Crushed pineapple: Adds a sweet, tropical flavor that pairs perfectly with the savory tempeh. If you have it, you can also use fresh pineapple that you've lightly pulsed in a food processed into a crushed texture.
• Soy sauce: Provides a salty, umami flavor to balance the sweetness of the pineapple. If you are gluten-free, use tamari. Avoid coconut aminos – it is too sweet and not salty enough to properly balance the flavor. 
• Brown sugar: Enhances the sweetness and helps caramelize the tempeh, adding depth of flavor to the tempeh taco meat. Coconut sugar is a good substitute.
• Garlic: Fresh garlic is best, but if needed you can substitute 1 teaspoon of garlic powder. 
• Ginger: Adds a fresh, zesty kick that complements the sweetness in the pineapple.
• Red bell pepper: Adds color, crunch, and a mild sweetness, contributing to the texture and taste. Yellow, green, or orange bell peppers are great, too.
• Red onion: Adds a savory base and enhances the overall flavor profile. A yellow onion or sweet onion works well, too. 
• Jalapeño pepper: I like to use a full jalapeño, but depending on your preferred spice level, you can adjust this. 
• Corn tortillas: We prefer these tacos with corn tortillas, but feel free to substitute any tortillas of choice. You can even use crunchy taco shells or leaf lettuce or butter lettuce to make lettuce wraps. 

How to Make Crockpot Hawaiian Tempeh Tacos

1. Prepare the Tempeh: Start by grating the tempeh using a cheese grater or food processor. This breaks it down into a texture similar to ground meat, and encourages it to absorb maximum flavor. If desired, you can also use crumbled tempeh or finely diced tempeh. Just note that the smaller it is broken down, the better the tempeh will absorb all of the flavors. 
2. Add ingredients to crockpot bowl: Add the tempeh, minced garlic, crushed pineapple, red onion, jalapeño, soy sauce, apple cider vinegar, chili powder, ground cumin, and a generous pinch of salt to the crockpot. Stir well to combine.
3. Cook: Set the crockpot to cook 4 hours on high or 8 hours on low. 
4. Make the coleslaw: ​An hour before serving, prepare the coleslaw. In a large bowl, mix together the mayonnaise, lime juice, lemon zest, apple cider vinegar, agave, grated ginger, and chopped cilantro. Add the coleslaw mix and toss until evenly combined. Set in the fridge until ready to serve. 
5. Warm Tortillas: Just before serving, warm the corn tortillas in hot skillet until browned and pliable. 
6. Assemble Tacos: Spoon the tempeh filling into the tortillas. Top with coleslaw, and additional taco toppings of choice. Enjoy! 

Serving Suggestions

We love these tacos on taco night with the zesty coleslaw, additional fresh cilantro, pineapple chunks, and guacamole. They're delicious on their own, but can be served with easy side dishes including: 

• Coconut rice: Any fluffy, coconut rice would be delicious on the side!
• Refried beans: Add a side of homemade refried black beans for extra protein and fiber.
• Grilled vegetables: ​The perfect summer side dish during grilling season. We love these grilled veggie kabobs from our Vegan BBQ Recipes collection!
• Rainbow slaw: Serve additional coleslaw on the side, or make a special rainbow slaw with crunchy red cabbage, peppers, mango, carrots, and zucchini. 
• Salsa: Offer a variety of salsas, such as mango corn salsa or roasted chili corn salsa.

You can also enjoy these vegan tempeh tacos as burrito bowls with the taco filling, coconut rice, refried beans, grilled vegetables, and extra slaw.