By Neha Ghosh

You know those recipes that just stick with you? This is one of mine. It’s the perfect balance between easy comfort foodand “wow, I’m actually being good to my body.” I’m obsessed with these tacos because they tick all the boxes: they’re full of flavour, take under 30 minutes, and best of all — they’re packed with natural probiotics and prebiotics.

Translation? They taste amazing and keep your gut happy, which we love.

The star here is tempeh — a super underrated plant protein that honestly deserves more hype. It’s made from fermented soybeans, has a slightly nutty flavour, and a firm texture that crisps up beautifully when cooked. Unlike tofu, it’s less processed and comes with bonus points: tempeh is full of gut-friendly probiotics, high in plant-based protein, and also delivers fiber, iron, and B vitamins. It fills you up, fuels you, and doesn’t taste like cardboard (I promise).

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🛒 Ingredients (Serves 2–3)

For the tempeh marinade:

• 200g tempeh, cut into bite-sized cubes
• 2 tbsp white or yellow miso paste
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp maple syrup or honey
• 1 tbsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp fresh grated ginger (optional but recommended)

For the kimchi slaw:

• 1 cup napa cabbage, finely shredded
• ½ cup kimchi, chopped
• 1 small carrot, grated
• 1 spring onion (green onion), thinly sliced
• 1 tsp sesame oil
• Juice of ½ a lime
• 1 tsp honey or maple syrup

Extras for serving:

• Small corn or whole wheat tortillas
• Fresh herbs like coriander or mint
• Sliced avocado (a creamy dream)
• Optional: plain yogurt or tahini drizzle

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🍳 How to Make It

1. Marinate the Tempeh:
   In a bowl, whisk together the miso, soy sauce, vinegar, maple syrup, sesame oil, garlic, and ginger. Add the tempeh cubes and toss to coat. Let it sit for at least 10–15 minutes (or longer if you’re doing other things).
2. Make the Slaw:
   In a separate bowl, mix the shredded cabbage, chopped kimchi, grated carrot, and spring onion. Drizzle over the sesame oil, lime juice, and honey. Toss it all together and let it chill while you cook.
3. Cook the Tempeh:
   Heat a non-stick or cast iron pan over medium heat. Add a tiny splash of oil (or none, if your pan’s non-stick enough), and pan-fry the tempeh until golden brown and slightly caramelized on all sides — about 3–4 minutes per side. The marinade will get sticky and delicious.
4. Assemble Your Tacos:
   Warm your tortillas (dry pan or microwave — you do you), add a layer of the crunchy slaw, pile on the tempeh, and top with avo slices, herbs, and a little drizzle of yogurt or tahini if you’re feeling fancy.

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🧠 Gut Health Goldmine: Why This Works

• Tempeh + miso + kimchi = rich in live cultures (probiotics)
• Garlic, cabbage, onion = prebiotics (the food your good bacteria loves)
• Fiber + fermentation = happy digestion, better energy, stronger immune system

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This meal is one of those sneaky health wins — where it feels like street food but is secretly a functional wellness dinner. Plus, it’s fully plant-based, loaded with texture and flavour, and comes together in less time than it takes to scroll through your dinner indecision on delivery apps.