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Makes
10-12
Formula
1
Can kidney beans, drained and baked at 200 degrees C for quarter-hour
150 grams
natural non-GMO tofu
75 grams
natural tempeh
1/2
brown onion, diced
1 tablespoon
garlic powder
1 teaspoon
chilli powder
1 teaspoon
dried oregano
1 teaspoon
dried rosemary
1 teaspoon
ground cinnamon
1 teaspoon
ground cumin
1/2 teaspoon
sweet smoked paprika
1/4 teaspoon
ground cloves
1 tablespoon
tahini
1 tablespoon
gluten-free soy sauce
1/4 cup
crimson wine vinegar-
pinch of ground sunless pepper
10-12
Gluten-free corn tortillas
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Recent tomato, crimson onion and lime salsa, to serve
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Avocado or guac, to serve
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Sriracha, to serve
Instructions
- Blitz tofu and tempeh in a meals processor a few cases. Save apart.
- Heat coconut oil in a heavy-based pan. Add onion and saute till beginning to caramelise. Add the garlic and cook dinner on a medium heat for one minute sooner than together with the spices. Once the spices are fragrant, add tahini, soy sauce and vinegar, adopted by tofu and tempeh, baked kidney beans, and a pinch of pepper. Cook till liquid is soaked up and all ingredients are cooked thru.
- Spoon mix into warmed taco shells topped with unusual tomato, crimson onion and lime salsa, avocado slices and a contact of sriracha.
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