Tempeh Tacos with Spring Vegetables

Recipe by @rachel.eats.mostly.veg

Sticky, spicy, smokey, salty and sweet tempeh, all wrapped up in a soft corn taco.

All cooked in under 20 mins, and no need to marinate!

If asparagus isn't in season when you cook this, don't buy it flown in from Peru! Just substitute with a different vegetable like  raw grated beetroot or shredded cabbage.

cooking time: 20 minutes

serves: 2

ingredients

250g Tempeh

1 bunch of Asparagus

2 Carrots   

1 Lemon

2tsp Chipotle Paste

2tsp Peanut Butter

2tsp Maple Syrup

20 ml Soy Sauce (or Tamari if GF) 

1 Pinch Smoked Sea Salt Flakes

6 Corn Tacos

Cooking Oil

Sea Salt Flakes

notes

- If you can't find soft corn tacos, any tacos or tortillas will work.

- You can substitute the smoked salt with a few drops of liquid smoke or liquid aminos.

- You can substitute the chipotle paste for sriracha or chilli flakes, or even with tomato sauce if you don't like spice or are cooking for kids!

- You can substitute the maple syrup with honey.

method

- Add the chipotle paste, peanut butter, maple syrup, soy sauce (or tamari) and juice of 1/2 a lemon lemon to a bowl and stir until it makes a thick sauce.

- Cut the tempeh into bitesize chunks and boil or steam in salted water for 5-10 minutes.

(note - this step is to make the tempeh soft and plump, but if you prefer it dense and nutty skip this step!)

- While the tempeh is boiling prepare your veg.

- Grate or julliene the carrots.

- Cut the hard ends off the asparagus, and slice any chunky stems lengthways so they are all approximately the same thickness

- Heat a little oil in a frying pan or griddle and cook the asparagus for no more than 3 minutes, turning occasionally. You want it to be slightly charred, but still have a good crunch.

- Take the asparagus off the heat and dress with the juice of 1/2 a lemon, lemon zest and a pinch of salt.

- Take the tempeh off the heat and drain well.

- Add a generous glug of oil to a frying pan, and fry the tempeh on high for approximately 6 minuites until it is golden and crispy all over. You will need to turn the tempeh occasionally so it cooks evenly.

- Turn the heat off and allow the pan to cool slightly. (This step is important else the sauce will catch and burn!) Add the sauce to the the pan, and stir until it coats the tempeh. It will steam and bubble a bit as you add it to the pan, but so long as you are quick to stir (or the pan isn't too hot) it shouldnt catch. If you feel it is catching add a glug of oil to the pan and keep stirring!

- In a separate pan or griddle toast the tacos for 30 seconds on each side.

- Serve the asparagus, carrot and tempeh inside the taco, and eat!