Tofu and Tempeh 4.9

Share Print Plan Save

Spicy 'Meaty' Tacos with Avo and Lime-soured Cream

I don’t use the word ‘meaty’ lightly. These tacos are really meaty. The blend of umami in the spices, walnut, mushrooms and tempeh in the mixture is p...I don’t use the word ‘meaty’ lightly. These tacos are really meaty. The blend of umami in the spices, walnut, mushrooms and tempeh in the mixture is phenomenal. And unlike ‘meat-like meals’, this actually packs a big protein punch that satisfies your body’s need for this important macronutrient, rather than having just the texture of meat. A smattering of sharp and fresh ingredients brings this wholesome gut-nourishing meal together. Double up the ingredients to make this family friendly crowd-pleaser. Read more I don’t use the word ‘meaty’ lightly. These tacos are really meaty. The blend of umami in the spices, walnut, mushrooms and tempeh in the mixture is phenomenal. And unlike ‘meat-like meals’, this actually packs a big protein punch that satisfies your body’s need for this important macronutrient, rather than having just the texture of meat. A smattering of sharp and fresh ingredients brings this wholesome gut-nourishing meal together. Double up the ingredients to make this family friendly crowd-pleaser. I don’t use the word ‘meaty’ lightly. These tacos are really meaty. The blend of umami in the spices, walnut, mushrooms and tempeh in the mixture is phenomenal. And unlike ‘meat-like meals’, this actually packs a big protein punch that satisfies your body’s need for this important macronutrient, rather than having just the texture of meat. A smattering of sharp and fresh ingredients brings this wholesome gut-nourishing meal together. Double up the ingredients to make this family friendly crowd-pleaser.

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Nuts, Soy, Gluten

Ingredients

Serves 2

Metric Imperial

olive oil

white onion

Swaps: red onion, shallot

finely diced

chestnut mushroom

finely diced

plain tempeh

coarsely grated

garlic cloves

finely chopped

walnuts

finely chopped

smoked paprika

Cajun spice mix

soy sauce

Swaps: tamari

tomato puree

nutritional yeast

sour cream

lime

juiced

For the slaw

red cabbage

finely sliced

lime

juiced

red onion

small, thinly sliced

To serve

corn tortillas

warmed

baby gem lettuce

shredded

avocado

halved, stone removed and sliced

jalapeños (jarred)

lime

zested then quartered

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

white onion

Swaps: red onion, shallot

finely diced

chestnut mushroom

finely diced

plain tempeh

coarsely grated

garlic cloves

finely chopped

walnuts

finely chopped

smoked paprika

Cajun spice mix

soy sauce

Swaps: tamari

tomato puree

nutritional yeast

sour cream

lime

juiced

For the slaw

red cabbage

finely sliced

lime

juiced

red onion

small, thinly sliced

To serve

corn tortillas

warmed

baby gem lettuce

shredded

avocado

halved, stone removed and sliced

jalapeños (jarred)

lime

zested then quartered

Share ingredients

Method

1. Heat the oil in a large sauté pan over a medium–high heat. Add the onion and fry for 5 minutes until starting to turn golden, then add the mushrooms and tempeh and cook, stirring often, for another 8 minutes until there is no sign of any liquid, and everything has browned. Mix in the garlic and walnuts and cook for another 2 minutes, then season with salt and pepper.

2. Stir the spices into the pan followed by the soy sauce, tomato purée, nutritional yeast and 6 tablespoons water. Turn the heat to low– medium and simmer, stirring occasionally, for 6–8 minutes until cooked through, adding a splash of water to loosen if needed.

3. Meanwhile, make the slaw. Massage the red cabbage, lime juice, onion and a good pinch of salt in a mixing bowl for a few minutes until the cabbage starts to break down and soften. Set aside while you prepare the rest of the meal.

4. Mix together the soured cream and lime juice in a small bowl and season with salt, then set aside.

5. To assemble the tacos, place a warm tortilla on each serving plate and top with the shredded lettuce, the ‘meaty’ mixture, slaw, avocado, a spoonful of the soured cream mixture and finish with the jalapeños and a squeeze of lime juice with some zest. Serve the tortillas flat or rolled up.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.