Hempeh Tacos with Peach-Jalapeño Relish, Red Cabbage, and Pickled Peach Skin

Hempeh tacos fresh out of the oven served with peach-jalapeno relish

Recipe by Fork to Summit

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Passive Time: 45 Minutes

Serves: 6 Tacos
Special Equipment: Colander; Glass jar fitted with a lid

Ingredients

  • 6 (6-inch) Flour tortillas
  • 6 Ounces Smiling Hara Smoked Salt + Pepper Hempeh
  • 2 Tablespoon Molasses
  • 2 ½ Tablespoons Vegetable stock, or water
  • 1 Tablespoon Olive oil
  • 1/4 Head Red cabbage, shredded
  • Peach-Jalapeño Relish, recipe follows
  • Pickled Peach Skin, recipe follows
  • Cilantro, chopped
  • Scallions, chopped

Peach-Jalapeño Relish:

  • 2 Medium Peaches, peeled, skin reserved, pitted, and chopped
  • 1/4 Cup Chopped red onion
  • 1/2 Jalapeño, diced
  • 1 ½ Tablespoons Freshly squeezed lemon juice
  • 1 Tablespoon Chopped cilantro
  • 1/2 Tablespoon Olive oil
  • 1/4 Teaspoon Cumin
  • 1/8 Teaspoon Ancho chili powder (optional)
  • 1/8 Teaspoon Kosher Salt

Pickled Peach Skin:

  • 2 Cups Water
  • Reserved skin of 2 peaches
  • 1/2 Cup Apple cider vinegar
  • 1 Tablespoon Cane sugar, or white granulated sugar
  • 1 Teaspoon Kosher salt

Hempeh tacos fresh on the baking panDirections

Slice hempeh into 6 equal portions. In a bowl or shallow plate, combine molasses and vegetable stock; whisk well to combine. Add hempeh, cut side down. Cover, refrigerate, and allow to marinate while preparing relish and pickled peach skin.

In a large pan, heat oil over low heat. Reserving marinade, add hempeh slices to pan. Brown hempeh for approximately 1-2 minutes per side, or until crispy. Remove from heat, add reserved marinade, toss to coat, and allow to sit for 5 minutes to thicken.

Fill each tortilla with 1 piece of hempeh, a small handful of red cabbage, desired amount of salsa, and a slice of pickled peach skin. Garnish with cilantro and scallions.

Peach-Jalapeño Relish:
In a medium bowl, combine peaches, red onion, jalapeño, cilantro, lemon juice, olive oil, cumin, ancho chili powder, and salt. Stir well to combine, and let sit at room temperature for at least 45 minutes.

Pickled Peach Skin:
To a small pot, add water and heat until almost boiling. Place reserved peach skin in a colander, and pour heated water over skins.

In the same pot, add vinegar, sugar, and salt. Stirring constantly, cook over low heat until sugar has dissolved, approximately 1-2 minutes. Place skins in a jar, add vinegar mixture, and allow to sit at room temperature for at least 45 minutes.

**Tortillas may be wrapped in foil, and heated in a low oven until warm.

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