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Rainbow Tacos
By @plantbased.traveler
Blue corn tacos filled with Tempeh, Mixed Greens, Fresh Mango Pepper Salsa and topped with Avocado and Cashew Crema.
Tempeh Taco Meat:
1 package of organic tempeh
1/2 tbsp avocado oil
1/4 cup red salsa
Seasoning mix
1 tsp each of onion powder, garlic powder, cumin, paprika, smoked paprika, oregano, a pinch of cayenne pepper or chili and salt to taste
Pulse tempeh in a food processor until crumbly. Alternatively chop it up with a knife, or when using tofu crumble it with a fork or your hands.
Heat up avocado oil, add tempeh crumbles, and ‘fry’ them for about 5 minutes.
Add spices, stir for a minute, then add salsa, and cook for a few more minutes until excess liquid is gone.
Blue corn tacos filled with Tempeh, Mixed Greens, and Fresh Mango Pepper Salsa and topped with Avocado and Cashew Crema.
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