INSTRUCTIONS
- 1.Prepare the tempeh: Cut the tempeh into small cubes or slices, as you like. Heat the oil in a pan and fry the tempeh on both sides until golden brown (about 5-7 minutes).
- 2.Seasoning the tempeh: Add soy sauce, red pepper, cumin, chili powder, salt, and pepper to the toasted tempeh. Stir and let it sauté for a while to absorb the spices.
- 3.Prepare the side dishes: Cut the tomato into small cubes. Peel and thinly slice the onion (you can marinate it lightly in lime juice for a milder taste). Halve the avocado, remove the pit and scoop out the flesh. Cut into slices. Finely chop the cilantro.
- 4.Assemble the tacos: Layer each tortilla with a layer of toasted tempeh. Add tomatoes, onion, avocado, and sprinkle with cilantro. Drizzle with lime juice and top with salsa and sour cream or vegan yogurt, if using.
INGREDIENTS
- 200 g tempeh
- 8 tortillas (preferably small, soft ones)
- 1 avocado
- 1 small onion (preferably red)
- 1 tomato
- 1 handful of fresh coriander
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (or smoked paprika)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (or to taste)
- 1 tablespoon soy sauce
- Salt, pepper to taste
