It takes only 20 minutes to make family taco nights! These tacos are vegan because I’m using tempeh, a plant-based protein from Indonesia. It’s made from fermented soya beans that have been formed into a block. It’s a meaty, firm texture with a yummy, nutty taste, unlike tofu.
TAKES 20 MINUTES
SERVES 4
2 x 200g packages of tempeh
1 tbsp olive oil
1 small, chopped brown onion
1 clove of garlic, crushed
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes
1½ tbsp light soy sauce
½ tbsp maple syrup
4 soft corn tortillas, warm
Sea salt and freshly ground pepper
SERVE
½ small red cabbage, thinly sliced
200g cherry tomatoes, quartered
2 ripe avocados mashed with a squeeze lemon juice
A small bunch of coriander leaves, picked
A pinch of chilli flakes
1 lime, sliced in wedges
- Place the tempeh into a bowl and break it up with your hands.
- Heat the olive oil in large frying pan on medium heat. Add the onion to the frying pan and fry for 3 minutes. Stir in the tempeh, and fry for 5 minutes more until it becomes slightly golden.
- Stir fry the garlic for 30 seconds, until fragrant. Then add the spices, soy sauce, and maple syrup. Mix everything together and fry for 2 more minutes. Season to taste.
- Place the tempeh mixture in warm tortillas along with the tomatoes, red cabbage and mashed avocado. Sprinkle with coriander leaves, chilli flakes and a squeeze lime juice.