WITH BOEMBOE TEMPEH
BLACK BEAN TEMPEH TACOS
Serves 2-4
300G Black bean tempeh
3-4 tbsp olive oil
4 taco’s
2 cups shredded lettuce
Vegan cheese or mature cheddar, grated
1 x Avo, sliced
Tomato, diced
Red onion, diced
Coriander leaves
BBQ Sauce
1/2 onion diced
2 tbsp olive oil
1 tsp paprika
1/2 tsp chilli flakes
1/2 tsp cumin
1/2 tsp coriander powder
3 tbsp tomato sauce
2 tbsp soy sauce or Worcestershire sauce
2-3 tbsp honey or sweeter of choice
Cut the tempeh into small blocks. Prepare a frying pan on high heat with 2-3 tbsp oil. Fry in 2 batches to not overcrowd your pan. The tempeh requires a lot of heat. Fry on each side until golden brown and crispy! Place on a paper towel to absorb extra oil and set aside.
For the BBQ sauce, start by sautéing the onions for 4-5 minutes. Add the spices and sauce for 2 minutes longer. Add 1/4 cup water and the sauces. Now reduce for 3-5 minutes. Set aside.
Assemble the taco’s with all the components, starting with the lettuce, tomato, cheese, avocado finish with the tempeh and coriander. Serve immediately.
