Turbo Tempeh Tacos

Serves 4

INGREDIENTS:

2 x 200g packs of tempeh

1 tablespoon olive oil

1 small brown onion, finely chopped

1 clove of garlic, crushed

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chilli flakes

1½ tablespoons light soy sauce

½ tablespoon maple syrup

4 soft corn tortillas, warmed

Sea salt and freshly ground black pepper

To serve:

2 ripe avocadoes, mashed with a squeeze of lime juice

½ small red cabbage, thinly sliced

Small bunch of coriander, leaves picked

200g cherry tomatoes, quartered

Pinch of chilli flakes

1 lime, sliced into wedges

METHOD:

Place the tempeh in a bowl and crumble into small chunks with your hands.

Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and fry for 3 minutes until softened.

Add the tempeh to the pan and fry for another 5 minutes until slightly golden.

Add the garlic and fry for 30 seconds until fragrant before adding the spices, soy sauce and maple syrup. Stir everything together and fry for another 2 minutes. Season to taste.

Spoon the tempeh mixture into the warm tortillas with the red cabbage, tomatoes and mashed avocado. Top with a scattering of coriander leaves, chilli flakes and a squeeze of lime juice

SUBSTITUTES FOR TEMPEH

Quorn mince, black beans or smoked tofu