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Tempeh Tacos
Recipe:
Ingredients:
Ingredients
Pickled stuff
▢2 Fresno chile peppers or jalapeños*, sliced thinly
▢1 large shallot, sliced as thinly as you can
▢½ cup (125 mL) distilled white vinegar
▢1 ½ tablespoons maple syrup
▢Kosher salt
Crispy Tempeh
▢2 (8-ounce/227g) blocks of tempeh
▢4 tablespoons avocado oil, or other neutral-flavored high-heat oil
▢2 tablespoons tamari or soy sauce**
▢1 tablespoon + 1 teaspoon freshly squeezed lime juice
Avocado crema
▢2 small or 1 extra large ripe avocado
▢¼ cup (60g) vegan sour cream or tangy coconut yogurt***
▢2 garlic cloves, roughly chopped
▢3 tablespoons freshly squeezed lime juice****
▢½ teaspoon ground cumin
▢¾ cup (12g) cilantro leaves and tender stems
▢½ to ¾ teaspoon kosher salt
▢Freshly cracked black pepper
For serving
▢12 corn tortillas
▢A handful of cilantro, chopped (optional)
▢Lime wedges (optional)
Instructions
Pickle the vegetables. In a small jar (about 8 ounces or 240 mL), combine the chile peppers, shallot, vinegar, maple syrup, and sprinkle with a couple pinches of salt. Seal and set aside to macerate while you make everything else (at least 15 minutes). Be sure to gently shake the jar a few times for even distribution.
Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
Open some windows for ventilation and line a large surface with a few paper towels.
Cook the tempeh. Heat a 12-inch (or larger) nonstick frying pan with the avocado oil over medium-high to high heat until it just starts to smoke. Add the tempeh and arrange it in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss and continue cooking for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay).
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