Turbo Tempeh Tacos Recipe
Serves
4
Ingredients
- 2 x 200g packs of tempeh
- 1tbsp olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1⁄2 tsp chilli flakes
- 11⁄2 tbsp light soy sauce
- 1⁄2 tbsp maple syrup
- 4 soft corn tortillas, warmed
- sea salt and freshly ground black pepper
To serve
- 1⁄2 small red cabbage, thinly sliced
- 200g cherry tomatoes, quartered
- 2 ripe avocados, mashed with a squeeze of lime juice
- a small bunch of coriander, leaves picked
- a 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 onion and fry for 3 minutes until softened. Add the tempeh and fry for a further 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 a further 2 minutes. Season to taste.
Add 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.
Recipe courtesy of In Minutes by Clodagh McKenna. Published by Kyle Books. Photography by Dora Kazmierak.
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