Tempeh Tacos - Salty, Sweet, Sticky Tempeh
Ingredients
- 200g block of tempeh
- 1 red onion, finely sliced
- 1 tin of black beans, drained and rinsed
- 1 tsp chipotle paste
- 1 tsp oregano flakes
- 1 tsp ground cumin
- 1/2 tsp garlic powder (or sub 2 crushed garlic cloves)
- 1 tbsp tamari
- 1 tsp maple syrup
- 1 tsp sunflower oil
- 1 tsp tomato purée
Preparation
Warm a frying pan on a medium heat, add the oil and red onion and sautée for a few minutes until soft
Add the tempeh by crumbling it into the pan and stir in the black beans
Now add the rest of the ingredients and give everything a good mix
Serve in soft, warm corn tacos and top with Sweetcorn, coriander and avocado slices