Tempeh Tacos with Cashew Lime Cream

Name: Tempeh Tacos with Cashew Lime Cream
Ingredients: 1 tbsp Vegetable oil; 2 Shallots (minced); 3 cloves Garlic (minced); 11 oz Temphen (sub for cooked brown lentils, or firm tofu); 2 tsp Onion powder; 1 tsp Paprika powder; 1 tsp Ground cumin; 1/2 tsp Chili powder; 1/2 tsp Dried oregano; 1/8 tsp Ground black pepper; 1 2/3 cup Canned diced tomatoes; 2 tbsp Sodium reduced soy sauce (or swap for tamari); 9 Corn tortillas (or swap for gluten-free tortillas, or soft tortillas); 18 Cherry tomatoes (chopped); 1 Avocado (sliced); 1/4 Red onion (minced); 1/2 cup Raw cashews; 1/3 cup Boiling water; 1 Lime (juiced); Fresh cilantro; Lime wedge

Tempeh Tacos with Cashew Lime Cream

This delicious, pan-fried and spiced tempeh is the perfect protein-packed filling for these hearty tacos. Adjust the spices to be as mild or as fiery as you'd like, and load the tacos full of your favourite toppings!

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Course: Mains

Ingredients

Tacos

1 tbsp Vegetable oil
2 Shallots minced
3 cloves Garlic minced
11 oz Temphen sub for cooked brown lentils, or firm tofu
2 tsp Onion powder
1 tsp Paprika powder
1 tsp Ground cumin
1/2 tsp Chili powder
1/2 tsp Dried oregano
1/8 tsp Ground black pepper
1 2/3 cup Canned diced tomatoes
2 tbsp Sodium reduced soy sauce or swap for tamari
9 Corn tortillas or swap for gluten-free tortillas, or soft tortillas
18 Cherry tomatoes chopped
1 Avocado sliced
1/4 Red onion minced

Cashew cream

1/2 cup Raw cashews
1/3 cup Boiling water
1 Lime juiced

Toppings (optional)

Fresh cilantro
Lime wedge

Instructions

To a large pan on high heat, add the oil, shallots, and garlic and sauté for 2 minutes.
Crumble the tempeh into the pan with your hands and cook for 6 - 7 minutes, stirring until lightly golden. Add splashes of water as needed to deglaze the pan.
Meanwhile, make the cashew cream by adding the ingredients to a food processor. Blend until smooth. Add more water if needed to achieve your desired consistency.
Returning to the pan with the tempeh, add the spices and cook for 30 seconds. Then add the diced tomato and soy sauce, cooking for a final 3 - 5 minutes.
Meanwhile, heat the tortillas on a skillet. Spoon the tempeh it onto the warmed tortillas, top with tomatoes, avocado slices, and onions. Enjoy!

Notes

Store the filling in an an airtight the fridge for up to 4 days.

Recipe adapted from Pick Up Limes

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