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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