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BLACK BEAN TEMPEH TACO'S

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.


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