Rainbow Tacos with Tempeh and Mango Salsa
Ingredients
Tempeh taco meat
- 1 package of tempeh
- 1 tbsp avocado oil (optional)
- 1/4 cup salsa
- 1/4 cup water
- 1 tbsp coconut aminos
- 1/2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sweet paprika
- 1 tsp oregano
- 1/2 tsp chili
Mango salsa
- 1 ripe but firm mango
- 1 small red onion
- Juice of 1 lime
- Fresh cilantro (about 2-3 tbsp chopped)
- 1 red chili (seeded) or jalapeño
- Salt
Cashew cream
- 1/2 cup raw cashews (soaked for easier blending)
- 1/2 cup water
- 1/2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- Salt to taste
Assembly
- Fresh greens
- Avocado
Preparation
Tempeh taco meat
Finely chop tempeh or use the pulse function on your food processor to achieve ground texture.
Heat up avocado oil if using and pan fry ground tempeh until it starts to brown.
Add all spices and stir for another minute.
Stir in salsa and water and cook for a few more minutes.
Mango salsa
Finely dice onion, add it to a small bowl and sprinkle it with salt and lime juice.
Dice mango and chili, chop cilantro and add it to the bowl as well.
Cashew cream
Blend all ingredients until smooth.
Assembly
Assemble tacos with some fresh greens and avocado slices and enjoy.
Tips
If tempeh is unavailable, substitute with extra firm pressed tofu.
Use frozen mango if fresh is not available, and cilantro can be omitted.
