Turbo Tempeh Tacos
Serves 4
INGREDIENTS:
2 x 200g packs of tempeh
1 tablespoon olive oil
1 small brown onion, finely chopped
1 clove of garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chilli flakes
1½ tablespoons light soy sauce
½ tablespoon maple syrup
4 soft corn tortillas, warmed
Sea salt and freshly ground black pepper
To serve:
2 ripe avocadoes, mashed with a squeeze of lime juice
½ small red cabbage, thinly sliced
Small bunch of coriander, leaves picked
200g cherry tomatoes, quartered
Pinch of chilli flakes
1 lime, sliced into wedges
METHOD:
Place the tempeh in a bowl and crumble into small chunks with your hands.
Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and fry for 3 minutes until softened.
Add the tempeh to the pan and fry for another 5 minutes until slightly golden.
Add the garlic and fry for 30 seconds until fragrant before adding the spices, soy sauce and maple syrup. Stir everything together and fry for another 2 minutes. Season to taste.
Spoon the tempeh mixture into the warm tortillas with the red cabbage, tomatoes and mashed avocado. Top with a scattering of coriander leaves, chilli flakes and a squeeze of lime juice
SUBSTITUTES FOR TEMPEH
Quorn mince, black beans or smoked tofu
